Dutch West Indies Chicken Kebabs - Boka Dushi Recipe

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3 votes | 11808 views

This dish offers an amazing collage of flavors blending Indonesian, Portuguese, Spanish and West African flavors. Personally, I prefer the marinade and dipping sauce on these kebabs to traditional Indonesian satay. The heavy sweetness of the Indonesian peanut sauce is replaced by a tangy, spicy and slightly sweet mixture of peanuts, tomatoes, green onions, ginger, and jalapeno (or Thai chile). This is a must try dish and would be great as a dinner, appetizer, or passed hors d'oeuvres.

Prep time:
Cook time:
Servings: 4-6


Cost per serving $1.83 view details


  1. Combine the first 7 ingredients in a large zip lock back, seal, and marinate for 30 minutes.
  2. Combine the broth and peanut butter in a saucepan and cook over low heat for 5 minutes, stirring with a whisk. Pour the mixture into a bowl, stir in tomato and next 8 ingredients (all but cooking spray).
  3. Preheat your grill to medium high.
  4. Remove the chicken from the bag and thread onto 8 inch skewers or place on a couple of oiled, closable, square grilling baskets (I did this because it was easier than skewering).
  5. Place the baskets on the grill or oil the grill and place the kebabs on the grill. Grill 2 - 2 1/2 minutes on each side or until done. Serve with the peanut sauce. (We made one batch of sauce with the jalapeno and a small one without for our youngest child).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 4 servings
Calories 246  
Calories from Fat 65 26%
Total Fat 7.62g 10%
Saturated Fat 1.55g 6%
Trans Fat 0.03g  
Cholesterol 64mg 21%
Sodium 968mg 40%
Potassium 639mg 18%
Total Carbs 15.25g 4%
Dietary Fiber 1.4g 5%
Sugars 8.87g 6%
Protein 29.55g 47%
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  • Nancy Miyasaki
    Our whole family really enjoyed these kebabs, from youngest to oldest. We served them with a mixture of white and brown rice, roasted cauliflower, sliced persian cucumber in rice vinegar, and finished with a pineapple and strawberry fruit salad.
    I've cooked/tasted this recipe!
    • John Spottiswood
      I should have mentioned that I adapted this recipe from Cooking Light's Global Kitchen cookbook by David Joachim. So far I'm very happy with recipes I've adapted from this book.
      I've cooked/tasted this recipe!

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