Chicken Kebab from Netherlands Antilles with Peanut Sauce

Summary

Ingredients

• 2 chicken legs
• 4 tablespoon soy sauce, sweet (Kecap manis)
• 1 tablespoon lime juice
• 2 teaspoons ginger, grated
• 1 ½ teaspoon sambal oelek, possibly more or less depending on taste
• 1 teaspoon caraway seeds, ground
• 0.5 teaspoon ½ turmeric, ground

For the sauce:

• 40 g onion (s), chopped
• 1 clove garlic, crushed
• 1 teaspoon sambal oelek
• 200 g peanut butter, creamy
• 4 tablespoon tamarind paste
• 2 tablespoon soy sauce, sweet (Kecap manis)
• 2 tablespoon white vinegar or more

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Instructions

1. Wash the chicken legs under running water, remove the bones, and cut the meat into strips.
2. In a bowl, combine the sweet soy sauce (kecap manis), lime juice, grated ginger, sambal oelek, ground caraway seeds, and ground turmeric.
3. Add the chicken strips to the marinade, stir until well coated, cover, and refrigerate for 30 minutes.
4. Soak wooden skewers in water for at least 30 minutes.
5. Thread the marinated chicken strips lengthwise onto the soaked wooden skewers.
6. Heat a grill to medium-high heat (200°C / 400°F).
7. Grill the chicken skewers for 2 to 4 minutes per side, turning with tongs, until the internal temperature reaches 74°C (165°F) and the exterior is crispy.
8. Serve immediately.