Coriander Chicken Satay

Serves 4


750g Chicken breast fillets, cut into strips
15ml (1T) Ground coriander
15ml (1T) Turmeric
2 Cloves garlic, crushed
50g (60ml) Huletts Yellow Sugar
Salt, to taste
30ml (2T) Cooking oil, plus extra for basting


  1. Mix the spices, garlic, sugar and salt with the cooking oil.
  2. Rub the chicken strips with the mixture. Cover and refrigerate for at least 2 hours.
  3. Preheat the barbecue or grill. Thread the chicken onto skewers.
  4. Brush the satays with oil. Place them onto the barbecue or grill for about 10 minutes or until cooked, turning frequently. Serve immediately.

Soak wooden or bamboo skewers in water for at least 2 hours prior to using to reduce burning.