Indian Chicken Kebab Recipe

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!

Indian Paleo Chicken Kebabs with Cashew Cream Dip - This chicken kebab recipe is served with coconut cashew cream for an easy, healthy, Summer meal that will take you to the Middle East! | Foodfaithfitness.com | @FoodFaithFit

Let’s talk about chicken on a stick. Because eating chicken off sticks is about the greatest fun that you can have at dinner EVER.

But maybe I just need to get out more? Don’t answer this.

Besides being fun and general good times for your mouth, these kebabs are a little bit smokey, a little bit spicy and a whole lot of family-loves-it yum at the dinner table.

why you will LOVE this recipe

If you tried the coconut curry with sweet potato noodles from a few weeks ago, then you are going to L-O-V-E this.
Similar spicy-sweet Indian flavors, lots of creamy goodness and SUPER EASY TO MAKE. It’s kind of like Indian Spiced Chicken just without the cashew cilantro pesto (although that would be a GOOD DIP!)
It’s the dinner that has ALL the components, but it’s in-your-face-in-30-mins-weeknight-friendly food.
There’s creamy, saucy goodness in the form of the spectacularly nutty coconut cashew cream. It is really just 2 ingredients (coconut milk and cashews), which you put into a food processor and press that magical button that is the biggest time save of ALL the evers.

iNGREDIENTS

FOR THE CASHEW CREAM:

1/2 cup raw unsalted cashews, 70 grams
5-6 tbsp light coconut milk
salt

For the Chicken:

1 tbsp coconut oil, melted
1 tbsp fresh lemon juice
1 tsp fresh ginger, minced
1 tsp garlic, minced
1 tsp allspice
1/2 teaspoon Ground Cayenne Pepper
1/2 teaspoon Smoked Paprika
2 teaspoons Ground Cumin
1 teaspoon Coriander Powder
1/2 teaspoon Salt
pinch of Black Pepper
1 pound Chicken Breast, Cut into cubes
1 1/2 cups pineapple chunks

For the Cauliflower Rice:

6 cups cauliflower, cut into bite-sized pieces, about 1 large head
1 tablespoon coconut oil
6 cups fresh spinach, packed
1/4 cup fresh cilantro, plus 2 tbsp, minced
3 tbsp fresh mint, minced
salt and pepper, to taste

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.
Place the chicken into the mixture and toss until evenly coated. Cover and refrigerate for at least 2 hours, up until overnight.
Once marinated, lightly rub your grill with coconut oil and heat to medium-high heat.
Assemble the kebabs, alternating between one piece of chicken, followed by one pineapple chunk, until skewers are full.
Grill until charred and no longer pink throughout, about 7 minutes per side, flipping once. Remove from the heat, cover, and let rest for 10 minutes.
While the chicken cooks, place your cauliflower into a large food processor and process until the consistency of rice.
Heat the coconut oil on medium heat in a large pan, and place the cauliflower rice in. Cover and cook until golden brown, about 5-6 minutes, stirring every so often.
Once golden, add the spinach into the cauliflower, stir and turn the heat to low. Cover and cook until the spinach is just wilted. Stir in the chopped cilantro and mint, season with salt and pepper, and cover to keep warm.
Drain the soaked cashews and place them into a small food processor (mine is 3 cups) and process until broken down into small crumbs. Add in the coconut milk and a pinch of salt, and process until thick and smooth.
Serve the skewers over the cauliflower rice alongside the cashew cream and DEVOUR!

what should i serve with chicken kebabs?

You’ll want to serve up these kebabs with cauliflower rice.

Except this aint yo’ Momma’s Cauliflower rice… mostly because she probably didn’t make it, due to it just being all trendy and PIN ALL THE CAULIFLOWER as of late. BUT ALSO because it’s sautéed in good fo’ yo’ body coconut oil until it’s perfectly golden-brown and lightly crispy. Then it gets a little cozy with cilantro and mint. <— Uhmm, HELLO, fresh herby goodness.

I mean. If you are REALLY against cauliflower rice, this chicken would be SUPER yummy with some Thai Mango Avocado Salad with Grilled Sweet Potatoes!

Tips & Tricks To Making Delicious Chicken Kebabs

Soak your skewers, friends. Unless you want your super-fun meal to end in not-super-fun times at the ER and possible singed-off eyebrows, which I am sort of guessing might kind-of-totally ruin your night. And week. And maybe WHOLE LIFE.

The amount of coconut milk needed for the cashew cream will depend on the strength of your food processor. The stronger the food processor, the less milk you’ll need.
Allowing the chicken to marinate for at least two hours allows the flavors from the marinade to fully penetrate the chicken and infuse it with flavor. As well, this marinade contains lemon juice, an acidic ingredient that can cause the chicken to become tough if left at room temperature for too long.

FAQs

what is in allspice?

Allspice is a spice made from the dried fruit of the Pimenta dioica plant, which is native to Central America and the Caribbean. The fruit is picked when it is ripe and then dried in the sun. The dried fruit, which is brown and wrinkled, is ground into a fine powder to make allspice. The spice gets its name because it tastes like a combination of several spices, including cinnamon, nutmeg, and cloves. In addition to its flavor, allspice is also prized for its aroma, which is spicy and warm. It is commonly used in baking, as well as in savory dishes like curries and stews.

can i use pork instead of chicken?

Yes, you can substitute pork for chicken when making kebabs. Pork is a good substitute for chicken because it has a similar texture and takes on flavors well. However, there are a few things to consider when using pork in place of chicken. First, pork is generally a fattier meat than chicken, so it may produce more grease when cooked. This can make the kebabs more greasy and cause them to stick to the grill or skewers. To prevent this, you can trim excess fat from the pork before marinating and grilling it. Additionally, pork cooks more quickly than chicken, so you will need to monitor the kebabs carefully and remove them from the heat as soon as they are cooked through. This will help prevent the pork from drying out or becoming tough.

i don’t have a food processor. help!

If you don’t have a food processor, you can use a blender or a hand-held mixer to perform many of the same functions. A blender is a good substitute for a food processor when you need to puree or emulsify ingredients, such as when making sauces, dips, or smoothies. A hand-held mixer is a good substitute when you need to mix or whip ingredients, such as when making dough or whipping cream. You can also use a knife and a cutting board to chop, dice, or mince ingredients by hand, although this can be time-consuming and may not produce as fine a texture as a food processor.

how to store chicken kebabs

To store chicken kebabs, you should first let them cool to room temperature. Then, place the kebabs in an airtight container or wrap them tightly in plastic wrap. Alternatively, you can place the kebabs on a plate and cover them with plastic wrap or aluminum foil. Make sure the container or wrapping is airtight to prevent the kebabs from drying out or absorbing odors from other foods in the refrigerator. The kebabs will keep in the refrigerator for up to 3-4 days. When you’re ready to eat the kebabs again, you can reheat them in the oven or on the grill. Be sure to check the kebabs carefully and make sure they are cooked through before serving.