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    Boki Dushi (Dutch West Indian Chicken Kebabs

    Recipe Introduction

    Cooking Light

    List of Ingredients

    • 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 in 1/2-inch-wide strips, or 1 1/2 pounders chicken tenders
    • cooking spray
    • Dutch West Indian Peanut Sauce:
    • 1/3 cup fat-free, less-sodium chicken broth
    • 3 tablespoons creamy peanut butter
    • 1/2 cup chopped seeded tomato
    • 2 tablespoons minced green onion
    • 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 chile
    • 1 teaspoon honey
    • 1 clove garlic, crushed


    1. For chicken: Combine the 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.

    5. Yield: 6 servings (serving size: 3 kebabs and 2 tablespoons sauce). totals include sauce: 212 cal, 6.1g fat, 29.5g pro, 9.5g carb, 66mg chol, 676mg sod.

    6. For 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.

    7. Yield: 3/4 cup (serving size: 2 tablespoons). 60 cal, 4.2g fat, 2.9g pro, 3.8g carb, 0mg chol, 301mg sod.




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