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Masala turkey kebabs with cashew chutney

Paleo-Friendly, Gluten Free, Dairy-Free

4 Servings, 530 Calories/Serving

25 – 35 Minutes

We infused these nutrient-dense turkey kebabs with warming Indian spices and served them with crispy cauliflower rice and crunchy cashew chutney.

Ingredients

  • 1¼ pounds cauliflower “rice”
  • 1 lemon
  • 1 serrano (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
  • Fresh cilantro
  • Cashew chutney base (cashews - mild green chiles - fresh garlic - olive oil - salt)
  • ¼ cup fried shallots (contain soy)*
  • *Not paleo; omit for a paleo-strict version.

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.

Instructions

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” and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Cover partially to keep warm.
While the cauliflower “rice” cooks, prepare and cook the turkey kebabs.

2

Make the turkey kebabs

  • Zest the lemon.
  • Juice the lemon; set aside the juice for the chutney.
  • If using, remove the stem, ribs, and seeds from the serrano; finely chop the serrano. Divide into two equal portions, one for the kebabs and one for the chutney. Wash your hands after handling.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
Crack the eggs into a medium bowl and season generously with salt and pepper. Using a whisk or fork, lightly beat until just blended. Stir in the almond meal, kebab seasoning blend, lemon zest, and up to half the serrano. Add the ground turkey 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 a large grill pan or 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

Finish 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 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 “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.
  • Set out the meal.
  • Help clean up.

Nutrition per serving: Protein: 35g (70% DV), Fiber: 6g (24% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 180mg (60% DV), Sodium: 680mg (28% DV), Carbohydrates: 19g (6% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: Tree nuts, soy, eggs.

Paleo-strict nutrition per serving: Calories: 510, Protein: 35g (70% DV), Fiber: 6g (24% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 180mg (60% DV), Sodium: 660mg (28% DV), Carbohydrates: 18g (6% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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