Javanese kebobs

Yield: 1 Servings

Measure Ingredient
6 Brazil Nuts; grated
2 Cloves Garlic; minced
1 cup Minced Onion
¼ cup Lemon Juice
¼ cup Soy Sauce
¼ cup Olive or Canola Oil
2 tablespoons Brown Sugar
2 tablespoons Cround Coriander
⅓ teaspoon Crushed Red Pepper
2 pounds Boneless; skinless chicken breasts, cut into 1in. cubes

This recipe is from our Saint Louis (Mo,) Symphony Society ( of which I am a long time member and volunteer) Cookbook.

Mix marinade ingredients. Add meat and let stand 2 hours. Drain meat, saving marinade. Thread meat onto metal skewers. Grill over hot coals ( I use my kitchen grill) about 10 minutes per side, brushing once on each side with marinade. Serve with rice or Lentils Pilaff. Makes 6 servings Posted to Bakery-Shoppe Digest V1 #458 by Joan <ljfh@...> on Dec 17, 1997

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