Chicken breast skewers with coriander sauce

Quick, easy and a perfect summer supper

  • place PRE 15 minutes
  • place COOK 10 minutes
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These skewers use simple ingredients that are easy to get hold of. The coriander sauce adds a little more to the dish and is perfect for dipping the skewers into.

Recipe extracted from Tasty & Healthy, Meze Publishing £18

Recipe suitable for:

  • To reduce inflammation in Crohn’s disease (prefereably reduce oil quantities)
  • To maintain remission in Crohn’s disease
  • To reduce symptoms of Crohn’s disease and ulcerative colitis
  • For intestinal narrowing
  • For coeliac and gluten intolerance
  • For irritable bowel syndrome – a low FODMAP diet
  • For lactose intolerance


  • Begin by cutting the chicken breasts into 3cm cubes.
  • In a separate dish, mix the honey, coriander, lemon juice, garlic, sesame oil, salt and black pepper with a tablespoon of water, then add the chicken cubes and mix.
  • Cover with cling film and chill in refrigerator for 30 minutes.
  • For the sauce: mix all the ingredients together, cover the bowl and leave to stand for 30 minutes.
  • Meanwhile, place the marinated chicken cubes on 15cm long skewers, cover the ends with foil to avoid burning the skewers, and place on an oiled tray.
  • Then place under a well heated grill, turning them half way through cooking, and grill until the meat is lightly browned. Serve immediately with the coriander sauce.
Chill for 1 hour

750g chicken breast

½ tsp honey

1 heaped tbsp coriander leaves, chopped

1 tbsp lemon juice, strained

2 cloves of garlic, crushed

1 tsp sesame oil

Kosher salt and black pepper


For the sauce:

60ml olive oil

3 tbsp lemon juice, strained

1 clove of garlic, crushed

1 heaped tbsp coriander leaves, chopped

Salt and black pepper

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