Boka Dushi Dutch West Indian Chicken Kebabs Recipes

BOKA DUSHI (DUTCH WEST INDIAN CHICKEN KEBABS)

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
• Prepare grill.
• Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
• Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
• 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.

DUTCH WEST INDIAN CHICKEN KEBABS / BOKA DUSHI

Steps:

• 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.

DUTCH WEST INDIAN CHICKEN KEBABS / BOKA DUSHI

Steps:

• 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.

KEY WEST SPICY CHICKEN KEBABS

Steps:

• If using wooden kebab sticks, soak for 5 min in water.
• Put soy sauce, a dash of vinegar, honey and lime juice in a mixing bowl to make marinade. add fresh garlic (crushed), chilli flakes, cayenne pepper and stir. Cut up chicken breasts in large chunks. Put into marinade and refrigerate for min 30 minutes - longer is better.
• Load up the kebabs with the chicken pieces, interspersed with large slices of onion and bell peppers, and hot peppers. If you have pineapple or dried apricots you can add that too. brush the marinade over the kebabs.
• Sprinkle cilantro over kebabs and grill in the oven until cooked. I use gas oven on 6 take 35 minutes (that's a boat oven). Or you can BBQ or grill.
• Serve with salad or rice and enjoy!