Boka Dushi (Dutch West Indian Chicken Kebabs) - cooking recipe

Ingredients

1/4 cup ketjap manis (or substitute 2 tablespoons soy sauce plus 2 tablespoons molasses)
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated fresh ginger
1 teaspoon sambal oelek or 1 teaspoon thai chili paste
1/2 teaspoon ground turmeric
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips or 1 1/2 lbs chicken tenders
vegetable oil, for grill
Dutch West Indian Peanut Sauce
1/3 cup reduced-sodium fat-free chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomatoes
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chiles or 1 teaspoon red jalapeno chile
1 teaspoon honey
1 garlic clove, crushed

Preparation

Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.