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This is the Dutch West Indian version of the classic Indonesian saté. Boka means "mouth" and dushi means "sweet" in Papamiento, the musical dialect that blends Dutch, Portuguese, Spanish, and West African languages. Kejap manis, the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal ulek is a fiery paste made of red peppers. Look for both in Asian markets.

Steven Raichlen
Recipe by Cooking Light May 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
6 servings (serving size: 3 kebabs and 2 tablespoons dutch west indian peanut sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

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  • Prepare grill.

  • Remove chicken from bag, and discard marinade. Thread chicken strips onto 18 (8-inch) skewers.

  • 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.

  • (Totals include Dutch West Indian Peanut Sauce)

Nutrition Facts

212 calories; calories from fat 26%; fat 6.1g; saturated fat 1.1g; mono fat 2.5g; poly fat 1.8g; protein 29.5g; carbohydrates 9.5g; fiber 0.9g; cholesterol 66mg; iron 1.9mg; sodium 676mg; calcium 40mg.
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