Chicken Kebab from Netherlands Antilles with Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs well, then remove the bones. Cut the chicken into strips.
- Make a marinade from kecap manis, lime juice, ginger, sambal oelek, caraway seeds and turmeric in a bowl. Put the meat strips in and stir well. Cover and let the meat marinate in the refrigerator for 30 minutes.
- In the meantime, make the sauce. In addition, if you don`t have tamarind paste but the pulp with seeds in the block, cut some of the block and soak it in a little hot water and pull it apart with your fingers, then rub the pulp through a fine sieve. Process the onions, garlic and sambal oelek with a hand blender or in a mortar to a creamy paste. Heat some oil in a small saucepan and sauté the paste. Then add the Kecap manis, the tamarind juice and the vinegar with the peanut butter and stir. Warm up the sauce and season to taste.
- Slide the meat strips lengthways onto soaked skewers. Prepare the grill for direct grilling. Grill the chicken skewers for approx. 2-4 minutes and turn them with the tongs until they are well done and the skin is crispy. The boka dushi, as they are called in the local language, are served with peanut sauce.
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