Masala turkey kebabs with cauliflower “rice” and cashew chutney
Gluten-Free, Dairy-Free, Paleo
30 – 40 Minutes
Paleo-friendly and easy to prep in just one pan, these nutrient-rich turkey kebabs are infused with warming garam masala and served with a cashew chutney for an Indian-inspired dinner.
- 1¼ pounds cauliflower “rice”
- 1 lemon
- 1 teaspoon red chile flakes (optional)
- 1¼ pounds ground turkey
- 2 pasture-raised organic eggs
- 2 tablespoons almond meal
- Kebab seasoning blend (ginger - granulated garlic - garam masala - turmeric)
- Wooden skewers
- 3 or 4 sprigs fresh cilantro
- Cashew chutney base (cashews - mild green chiles - fresh garlic - olive oil)
- ¼ cup fried shallots (optional) (contain soy)
For easier handling, in Step 2, refrigerate the ground turkey mixture for 5 to 10 minutes before shaping. You can also lightly grease your hands with olive oil before shaping the mixture.
Cook the cauliflower “rice”
While the cauliflower “rice” cooks, prepare the turkey kebabs.
Make the turkey kebabs
- Zest the lemon.
- Juice the lemon; set aside for the chutney.
- Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- If using, divide the red chile flakes into two equal portions; set aside half for the chutney.
Cook the kebabs
While the kebabs cook, prepare the cashew chutney.
Make the cashew chutney
- Finely chop the cilantro; set aside half for garnish.
- Juice the lemon.
- Stir together the chutney.
- Sprinkle on the fried shallots and cilantro.
- Serve the meal.
- Help clean up.
Calories: 550, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 180mg (60% DV), Sodium: 370mg (15% DV), Carbohydrates: 21g (7% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts, Soybeans
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.