Boka Dushi (Dutch West Indian Chicken Kebabs)

Prep Time: 40 Minutes

Cook Time: 5 Minutes

Ready In: 45 Minutes

Servings: 6

Ketjap manis (see my fav Ketjap Manis), the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal oelek is a fiery paste made of red peppers. Look for both in Asian markets. From Cooking Light.

Ingredients:

1/4 cup ketjap manis (or substitute 2 tablespoons soy sauce plus 2 tablespoons molasses)

1 tablespoon fresh lime juice

1 teaspoon ground cumin

2 teaspoons grated fresh ginger

1 teaspoon sambal oelek or 1 teaspoon thai chili paste

1/2 teaspoon ground turmeric

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips or 1 1/2 lbs chicken tenders

vegetable oil, for grill

1/3 cup reduced-sodium fat-free chicken broth

3 tablespoons creamy peanut butter

1/2 cup chopped seeded tomato

2 tablespoons minced green onions

2 tablespoons chopped fresh cilantro

1 tablespoon fish sauce

1 tablespoon fresh lime juice

1 teaspoon grated peeled fresh ginger

1 teaspoon minced seeded thai chiles or 1 teaspoon red jalapeno chile

1 teaspoon honey

1 garlic clove, crushed

Directions:

1. Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
2. Prepare grill.
3. Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
4. Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
5. To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.

By RecipeOfHealth.com