Dutch West Indian Chicken Kebabs

099/18: Dutch West Indian Chicken Kebabs

099/18 – Dutch West Indian Chicken Kebabs:

When I bought the book Planet Barbecue by Steven Raichlen I spotted a number of awesome sounding dishes that would be ideal for the Thuros T1 with the Skewer attachement. Next up was Dutch West Indian Chicken Kebabs. 

This is one of my favourite books as it is full to the brim with recipes from all over the world. It’s currently available for £11.51 from Amazon!

The Meat:

Two big 600g packs of Chicken Thighs from Gartmorn Farm – £6.73 each. This chicken is some of the best quality I have tasted so far. Slow growing birds left to mature properly with access to the outdoors, winning combination.

The Prep:

The chicken thighs were skinned then sliced into 3. The recipe says to cut them into strips the size of your little finger but I did them a bit bigger so they would fit on the skewers easily. In a bowl I mixed Ketjap Manis (Sweet soy sauce – £6.79 on Amazon), Lime Juice, Ginger, Sambal Ulek (£8.95 on Amazon), Cumin and Turmeric in a bowl. The contents were mixed thoroughly then the chicken was added, mixed again then covered with cling film and left in the fridge for a couple of hours.

Dutch West Indian Chicken Kebabs

When it was time to start cooking I dropped a couple of fistfuls of Oxford Charcoal Orangewood into the Thuros T1, lit 3x flamers and left it to warm up whilst I threaded the chicken on the skewers. Just before I went out to the BBQ Hut I kicked off some Basmati rice to cook as well. I also set a pan of Dutch West Indian Peanut Sauce to heat up slowly – Chopped onion, garlic and Sambal Ulek blitzed then combined with peanut butter, tamarind paste, ketjap manis and distilled white vinegar. Make sure to stir it frequently and watch the heat as it will burn.

Dutch West Indian Chicken Kebabs

I had more chicken than Thuros skewers so you can spot a couple of Russian skewers in the photo too!

Dutch West Indian Chicken Kebabs

The grill was almost ready to cook on.

Dutch West Indian Chicken Kebabs

Time to Cook:

Skewers on, chicken cooking!

Dutch West Indian Chicken Kebabs

Guessing the Ketjap Manis has sugar in because the sauce was dripping and flaring up. I just kept spinning the skewers round and moving them around. The Thuros T1 skewer attachment is handy as the slots hold the skewers in place to stop them rolling over.

Dutch West Indian Chicken Kebabs

Thermapen to the rescue. 70c internal temperature so I took them off.

Dutch West Indian Chicken Kebabs

The two Russian Skewers went on whilst I was serving up. The chicken took around 5 minutes to cook in total.

Dutch West Indian Chicken Kebabs

Time to Eat:

Chicken, Rice and the Dutch West Indian Peanut Sauce along with a few crushed peanuts to garnish. 

Dutch West Indian Chicken Kebabs


Another great recipe from Steven Raichlen, love the variety of dishes, ingredients and tastes in this book. Slightly hard to explain but the chicken didn’t immediately taste like chicken, a little bit more like pork. Maybe the unfamiliarity of the Ketjap Manis tricked our brains a bit! The chicken with the peanut sauce was fantastic, they really work well together and the peanut sauce was addictive!

Another cracking cook on the Thuros T1, such a great bit of kit for just £100 and the skewer kit at £35 is a bargain. I really like how the skewers lock into place to stop them rolling around, makes things a lot easier. I maybe put the meat on a little bit too early which lead to flare ups. Better to let the coals calm down a bit in future.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Thuros T1
Cook Method: Direct
Charcoal: Oxford Charcoal Orangewood
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 5 minutes ish
Internal temperature: 70c (Thermapen)
Notes: 1: Let the coals calm down a bit before cooking.


If you like the look of this recipe The Hang Fire Cookbook is currently £11.51 from Amazon!




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to the Home Page

Leave a Reply

Your email address will not be published. Required fields are marked *