Dutch West Indian kebabs (boka dushi)

This is a Dutch West Indian, specifically Surinamese, version of chicken satay. Traditionally, it includes both South Asian and African elements in the recipe, which helps to differentiate it from its South East Asian counterpart. Delicious, spicy, and quick to prepare, boka dushi is a must-try recipe. You can also make a vegan version with tofu or seitan.

Credit: Harvard Common Press

• makes

  12

• prep

  15 minutes

• cook

  6 minutes

• difficulty

  Easy

Ingredients

• 3 large boneless, skinless, chicken breasts
• 12 to 16 skewers

Marinade

• ¼ cup (60 ml) soy sauce
• Juice of 2 limes
• 2 to 3 cloves of garlic, minced
• 2 tbsp (28 ml) vegetable oil
• 2 tbsp (40 g) honey or molasses (see instructions)
• 1½ tsp grated ginger
• 1½ tsp ground cumin
• ½ tsp ground turmeric
• 1½ tsp Asian chili paste 

Peanut dipping sauce

• ½ cup (120 ml) low-sodium chicken broth
• ⅓ cup (87 g) smooth peanut butter
• 2 medium green onions, finely chopped
• 1 clove of garlic, minced
• 1½ tbsp (25 ml) fish sauce
• Juice of 1 lime
• 2 tsp honey
• ½ tsp grated ginger

Marinating time: 2-4 hours

Instructions

Combine all the ingredients for the marinade. Use honey for a lighter, sweeter flavor or molasses for a deeper richer kebab.

Cut the chicken breasts into 1½-inch (4 cm) wide strips.

Place the chicken cubes into a resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 to 4 hours.

For the Peanut Dipping Sauce, combine the peanut butter with small amounts of broth until you reach a smooth consistency. You might need to add less or more broth depending on your preference. Add the remaining ingredients and stir thoroughly. Taste and add a little salt if needed. Cover and set aside. If making this ahead, store covered in refrigerator until 30 minutes before grilling the chicken. Remove from the refrigerator and let stand at room temperature until ready to serve.

Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.

Thread the marinated chicken strips onto the skewers in a weaving pattern. Discard any marinade remaining in the bag.

Place the skewers onto the grill. You might need to do this in batches. Cook the kebabs for 3 minutes per side or until internal temperature of meat reaches 165° F (74° C).

Remove the kebabs from the grill and promptly serve with the Peanut Dipping Sauce.

Note

• For a vegetarian or vegan option, we recommend firm tofu or seitan instead of the chicken. Do not attempt the weaving pattern, but cut into cubes instead. Marinate for only 1 hour and use vegetable broth in the dipping sauce instead of chicken broth.

Recipe from Kebabs by Derrick Riches (Murdoch Books, hb, $27.99). Read the kebab master's Three Rules of Kebab here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.