Masala turkey kebabs with cauliflower “rice” and cashew chutney

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

Great for Entertaining

Masala turkey kebabs with cauliflower “rice” and cashew chutney

Paleo, Dairy-Free, Gluten-Free

4 Servings, 550 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 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)
Chef's Tip
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.

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

Cook the cauliflower “rice”

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Remove from the heat and cover partially to keep warm.
While the cauliflower “rice” cooks, prepare the turkey kebabs.

2

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.
In a medium bowl, using a whisk or fork, blend the eggs with the almond meal, kebab seasoning blend, lemon zest, and as many chile flakes as you like. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 12 ovals; thread each onto a wooden skewer.

3

Cook the kebabs

In another large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the kebabs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Add more oil between batches if needed. Transfer to a plate.
While the kebabs cook, prepare the cashew chutney.

4

Make the cashew chutney

  • Finely chop the cilantro; set aside half for garnish.
In a small bowl, stir together the cashew chutney base, lemon juice, half the cilantro, and as many of the remaining chile flakes 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.

Serve

Transfer the cauliflower “rice” and turkey kebabs to individual plates. Garnish with the fried shallots, if using, and the remaining cilantro. Serve with the cashew chutney.
Kids Can!
  • Juice the lemon.
  • Stir together the chutney.
  • Sprinkle on the fried shallots and cilantro.
  • Serve the meal.
  • Help clean up.