From Peggy Sturch

I have had this recipe for over 30 years and still love it. You can easily cut the recipe in half but the leftovers are nice in a chicken Caesar the next day. It is great with the Nappa Cabbage Salad.

Serves 4

2 lbs chicken breast skinned, deboned and cubed



6 tbsp melted butter

4 tsp ground coriander

2 medium onions chopped

2 cloves garlic chopped

4 tbsp soya sauce

2 tbsp lemon juice

2 tsp brown sugar

salt and pepper


Marinate chicken for 6 hours or over night.

Tightly pack chicken on wooden skewers.

Discard marinate.

Grill, turning frequently.


Serve with a plain rice or a rice pilaf with dried fruit, nuts etc. and a salad.



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