Paleo Indian Chicken Kebabs just became your new barbecue favorite. Spicy, paleo, and just completely awesome! It’s the dinner that has, like, ALL the components, but it’s in your-face-in-30-mins-weeknight-friendly food. This Paleo Indian Chicken Kebab recipe is served with coconut cashew cream for an easy, healthy, Summer meal that will take you to the Middle East!
Ingredients
For the Cashew Cream:
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- 1/2 cup Raw Unsalted Cashews, 70 grams
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- 5-6 tablespoons Light Coconut Milk
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- Salt
For the Chicken:
For the Cauliflower Rice:
Instructions
- Preheat your oven to 400°F and lay the cashews on a small baking sheet. Bake until golden brown, about 5 minutes. Let cool to room temperature.
- Once cool, place the cashews in a small bowl and cover with water. Cover and refrigerate for at least 8 hours.
- In a separate small bowl, mix together the coconut oil, lemon juice, ginger, garlic, allspice, cayenne, smoked paprika, cumin, coriander, salt and pepper and stir until well combined.
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- Visit Paleo Indian Chicken Kebabs for full instructions
Originally posted 2019-02-01 06:52:00.
Originally posted 2019-02-01 06:52:00.