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!
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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.