Masala-spiced turkey kebabs with cauliflower “rice” and cashew chutney

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Masala-spiced turkey kebabs with cauliflower “rice” and cashew chutney

Masala-spiced turkey kebabs with cauliflower “rice” and cashew chutney

Gluten-Free Friendly, Dairy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

35–50 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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)

Nutrition per serving

Calories 480, Total Fat 44g (56% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 720mg (31% DV), Total Carb. 16g (6% DV), Fiber 3g (11% DV), Protein 37g
Contains: Eggs, Tree Nuts (cashew)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


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.


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