• Dutch West Indies Chicken Kebabs - Boka Dushi

    3 votes
    Dutch West Indies Chicken Kebabs - Boka Dushi
    Prep: 40 min Cook: 5 min Servings: 4
    by John Spottiswood
    300 recipes
    This dish offers an amazing collage of flavors blending Indonesian, Portuguese, Spanish and West African flavors. Personally, I prefer the marinade and dipping sauce on these kebabs to traditional Indonesian satay. The heavy sweetness of the Indonesian peanut sauce is replaced by a tangy, spicy and slightly sweet mixture of peanuts, tomatoes, green onions, ginger, and jalapeno (or Thai chile). This is a must try dish and would be great as a dinner, appetizer, or passed hors d'oeuvres.


    • 2 Tbsp soy sauce
    • 2 Tbsp molasses (or if you can find it substitute 1/4 cup kejap manis for the soy sauce and molasses)
    • 1 Tbsp fresh lime juice
    • 1 tsp ground cumin
    • 2 tsp peeled fresh ginger, grated
    • 1 tsp sambal oelek or Thai chile paste
    • 1/2 tsp ground turmeric
    • 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2 inch wide strips
    • 1/3 cup chicken broth
    • 3 Tbsp creamy peanut butter
    • 1/2 cup chopped tomato
    • 2 Tbsp minced green onion
    • 2 Tbsp fresh cilantro chopped
    • 1 Tbsp fish sauce
    • 1 Tbsp fresh lime juice
    • 1 tsp peeled ginger, grated
    • 1 tsp seeded and minced Thai chile or jalapeno chile
    • 1 tsp honey
    • 1 garlic clove, crushed
    • Cooking Spray


    1. Combine the first 7 ingredients in a large zip lock back, seal, and marinate for 30 minutes.
    2. Combine the broth and peanut butter in a saucepan and cook over low heat for 5 minutes, stirring with a whisk. Pour the mixture into a bowl, stir in tomato and next 8 ingredients (all but cooking spray).
    3. Preheat your grill to medium high.
    4. Remove the chicken from the bag and thread onto 8 inch skewers or place on a couple of oiled, closable, square grilling baskets (I did this because it was easier than skewering).
    5. Place the baskets on the grill or oil the grill and place the kebabs on the grill. Grill 2 - 2 1/2 minutes on each side or until done. Serve with the peanut sauce. (We made one batch of sauce with the jalapeno and a small one without for our youngest child).

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    • Nancy Miyasaki
      Nancy Miyasaki
      Our whole family really enjoyed these kebabs, from youngest to oldest. We served them with a mixture of white and brown rice, roasted cauliflower, sliced persian cucumber in rice vinegar, and finished with a pineapple and strawberry fruit salad.
      • John Spottiswood
        John Spottiswood
        I should have mentioned that I adapted this recipe from Cooking Light's Global Kitchen cookbook by David Joachim. So far I'm very happy with recipes I've adapted from this book.

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