Masala-spiced turkey kebabs with cashew chutney

Paleo, Gluten Free, Dairy Free, Low Calorie

2 Servings, 590 Calories/Serving

35 Minutes

Dark meat turkey used to be looked down on by nutritionists, who preferred the leaner white meat. But legs and thighs have more iron, folate, and zinc than the breast. We also love the richer taste, here brought out by warming Indian spices. If you feel like cooking outside, these kebabs cook up beautifully on the grill.

Get Recipes Delivered

Ingredients

  • ¾ pound cauliflower
  • 3 tablespoons fried shallots (contains soy)
  • 1 lemon
  • 1 serrano chile (optional)
  • 1 pasture-raised organic egg
  • 1 tablespoon almond meal
  • Kebab seasoning blend (fresh ginger - garlic - garam masala - turmeric)
  • 10 ounces ground turkey
  • Wooden skewers
  • Fresh cilantro
  • Cashew chutney base (cashews - mild green chilies - fresh garlic - olive oil - salt)

Instructions

1

Cook the cauliflower

  • Remove any leaves or coarse stems from the cauliflower. Using a knife or food processor, chop the cauliflower into rice-sized pieces.
In a pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower and cook, stirring occasionally, until the cauliflower softens, 10 to 12 minutes. Remove from the heat, stir in the fried shallots, and season to taste with salt and pepper. While the cauliflower cooks, make the kebabs.

2

Prep the kebabs

  • Zest the lemon; juice half and cut the remaining half into wedges.
  • If using, remove the stems, ribs, and seeds from the serrano; finely chop the chile.
  • Crack the egg into a mixing bowl, season generously with salt and pepper, and lightly beat.
To the bowl with the egg, stir in the almond meal, kebab seasoning blend, lemon zest, and, if using, half the chopped serrano (reserve the rest for the chutney). Fold in the ground turkey. Using wet hands, form the kebab mixture into 6 oval-shaped patties. Thread the patties onto the skewers.

3

Cook the kebabs

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the kebabs, in batches if needed, and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.

4

Finish the chutney

  • Finely chop the cilantro.
In a small bowl, combine the cashew chutney base with the cilantro, 1 teaspoon lemon juice, and, if using, as much of the remaining serrano as you like. If needed, stir in 1 to 2 tablespoons water to loosen the chutney (it should be the consistency of pesto). Season to taste with salt and pepper.

5

Serve

Transfer the cauliflower and kebabs to individual plates. Top with the chutney, and serve with the lemon wedges on the side.

Nutrition per serving: Calories: 590, Protein: 37 g, Total Fat: 44 g, Monounsaturated Fat: 25.5 g, Polyunsaturated Fat: 7 g, Saturated Fat: 8 g, Cholesterol: 180 mg, Carbohydrates: 16 g, Fiber: 3 g, Added Sugar: 0 g, Sodium: 720 mg

Contains: tree nuts, soy, eggs

Similar Recipes

Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free
Argentinian chicken with green rice and chimichurri
Paleo Friendly, Gluten Free, Dairy Free
Almond-crusted pork with sautéed mustard greens and pears
Paleo, Gluten Free, Soy Free