Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Brazil Nuts; grated |
| 2 \N | 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