Dutch West Indies Chicken Kabob

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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by John Spottiswood

Servings: 4-6

2 Tbsp soy sauce
2 Tbsp molasses (or if you can find it substitute 1/4 cup kejap manis for the soy sauce and molasses)
1 Tbsp fresh lime juice
1 tsp ground cumin
2 tsp peeled fresh ginger, grated
1 tsp sambal oelek or Thai chile paste
1/2 tsp ground turmeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2 inch wide strips
1/3 cup chicken broth
3 Tbsp creamy peanut butter
1/2 cup chopped tomato
2 Tbsp minced green onion
2 Tbsp fresh cilantro chopped
1 Tbsp fish sauce
1 Tbsp fresh lime juice
1 tsp peeled ginger, grated
1 tsp seeded and minced Thai chile or jalapeno chile
1 tsp honey
1 garlic clove, crushed
Cooking Spray

Directions:

Combine the first 7 ingredients in a large zip lock back, seal, and marinate for 30 minutes.

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).

Preheat your grill to medium high.

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).

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.

Recipe by John Spotswood, from eatcookshare.com