Dutch West Indian Chicken Kebabs / Boka Dushi

Serves: 4
Total Calories: 237


8 chicken thighs (2 1/2 to 3 pounds)
1/4 cup soy sauce, sweet (ketjap manis), or 2 tablespoons each regular soy sauce and molasses
1 tablespoon lime juice, fresh
2 teaspoons ginger, grated fresh
1 to 2 teaspoon sambal ulek or other chile paste or sauce
1 teaspoon cumin, ground
1 cup Dutch West Indian Peanut Sauce


1. Skin and bone the chicken thighs, then rinse under cold running water. Drain and blot dry with paper towels. Cut the meat into strips the size of your little finger.

2. Combine the sweet soy sauce, lime juice, ginger, sambal ulek, cumin, and turmeric in a large bowl and stir well to blend. Add the chicken and toss thoroughy to coat. Cover and let marinate, in the refrigerator, for 30 minutes.

3. Preheat the grill to high.

4. When ready to cook, drain the chicken strips, then thread them lengthwise on the skewers. Oil the grill grate, and arrange the skewers on the hot grate. Grill until the meat is cooked through, 2 to 4 minutes in all. Serve the boka dushis immediately, with ramekins of the Dutch West Indian Peanut Sauce for Dipping.

Nutritional Facts:

Serves: 4
Total Calories: 237
Calories from Fat: 137

This Dutch West Indian Chicken Kebabs / Boka Dushi recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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