Boka Dushi (Dutch West Indian
Chicken Kebabs)

Yield: 6 (serving size 3 kababs)
Source: Cooking Light Website
Comments: Kebabs should be accompanied by the Dutch West Indian Peanut Sauce. I've also used bottled Peanut Sauce to save a bit of time.


1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated peeled fresh ginger
1 teaspoon sambal ulek or Thai chile paste
1/2 teaspoon ground turmeric
1-1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1-1/2 pounds chicken tenders
Cooking spray
Dutch West Indian Peanut Sauce


  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.
  4. Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with Dutch West Indian Peanut Sauce.


Healthy Units: 5 (6 including sauce)
calories 212; carbohydrates 9.5 g; cholesterol 66 mg; fat 6.1 g; sodium 676 mg; protein 29.5 g; calcium 40 mg; iron 1.9 mg; fiber 0.9 g

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