Boka Dushi (Dutch West Indian Chicken Kebabs)

Name: Boka Dushi (Dutch West Indian Chicken Kebabs)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 teaspoons grated peeled fresh ginger; 1 teaspoon ground cumin; 1 teaspoons ground turmeric; 59 milliliters kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses; 1 Tbsp fresh lime juice; 6 servings Dutch West Indian Peanut Sauce; 680 grams skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders; 1 teaspoon sambal ulek or Thai chile paste

The recipe Boka Dushi (Dutch West Indian Chicken Kebabs) could satisfy your Indian craving in about 45 minutes. One serving contains 174 calories, 24g of protein, and 3g of fat. This recipe serves 6. A mixture of dutch west indian peanut sauce, ground cumin, ground turmeric, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground turmeric you could follow this main course with the Cherry-Filled Lemon Cake as a dessert. It is a good option if you're following a dairy free diet.

Instructions

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

Equipment you will use

Ziploc Bags

Prepare grill.

Equipment you will use

Grill

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

Ingredients you will need

Chicken Tenders

Marinade

Whole Chicken

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Skewers

Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done.

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

Serve with Dutch West Indian Peanut Sauce.

Ingredients you will need

Peanut Sauce

(Totals include Dutch West Indian Peanut Sauce)

Ingredients you will need

Peanut Sauce

Equipment

Ziploc Bags

Grill

Skewers

Ingredients

Servings:

2teaspoons

grated peeled fresh ginger 1teaspoon

ground cumin 1teaspoons

ground turmeric 59milliliters

kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses 1Tbsp

fresh lime juice 6servings

Dutch West Indian Peanut Sauce 680grams

skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders 1teaspoon

sambal ulek or Thai chile paste

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Nigl Freiheit Gruner Veltliner. It has 4.7 out of 5 stars and a bottle costs about 18 dollars.