350 gram chickenfillet
1 onion
2 garlic toes
1 teaspoon ketoembar (koriander)
1 teaspoon djahé (ginger)
1 teaspoon laos
1/2 teaspoon djintan (kummin seed)
1 teaspoon gulu djawa (or (brown) suiker)
1 teaspoon sambal
4 teaspoons ketjap manis
Sap van 1/2 lemon (or limon)

Cut the ham and chicken fillet into small cubes of about 1 cm. Mix the cubes of chicken and pork with the marinade. Put in the fridge for at least 1 hour so that everything can absorb properly. The longer you marinate the meat, the tastier the meat will be. One hour is minimal!


Meanwhile, put the skewers in cold water. After marinating, remove the coarse pieces of onion and garlic. Thread a piece of chicken breast and a piece of ham steak on each stick. About 4-5 pieces per stick.

The best thing is to roast the sticks on the barbecue or grill. But it also goes well in the oven. Make sure you check whether you also have a grill function, that will deliver the best result. It depends a bit on the power of your oven.

In principle, the meat is done after 10 minutes. So just test it! If you put it in the oven for too long, the meat will become too dry, and that would be a shame.

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