In order to bring you the best organic produce, some ingredients may differ from those depicted.
Masala turkey kebabs with cauliflower “rice” and cashew chutney
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 500 Calories/Serving
When it comes to kebabs, we like to think outside of the box. We infused these ground meat skewers with garlic, garam masala, ginger, and turmeric for an Indian twist.
In your bag
- 1 head organic cauliflower
- 1 organic Fuji or other apple
- Sunbasket baharat-sumac blend (sumac - sweet smoked paprika - baharat)
- 1 organic lemon
- 1 teaspoon red chile flakes (optional)
- Your choice of protein
- Sunbasket masala blend (granulated garlic - garam masala - ground ginger - turmeric)
- Wooden skewers
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket cashew chutney base (mild green chiles - cashews - extra virgin olive oil - garlic)
Calories 500, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 230mg (10% DV), Total Carb. 37g (13% DV), Fiber 11g (39% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: 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.
Wash produce before use
Prep and cook the cauliflower “rice” and apple
- Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
- Core and cut the apple into ½-inch pieces.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cauliflower “rice” and apple, season with salt and pepper and the baharat-sumac blend, and cook, stirring frequently, until the cauliflower and apple start to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper. Cover partially to keep warm. Meanwhile, start preparing the kebabs.
Make the kebabs
- Zest the lemon and juice half, keeping the zest and juice separate; set aside the juice for the chutney. Cut the remaining half into wedges for garnish. [Zest and juice 1 lemon; cut the remaining lemon into wedges.]
- If using the chile flakes, set aside half for the chutney.
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the masala blend, lemon zest, and up to half the chile flakes. Add the ground meat, season lightly with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 6  ovals; thread each onto a wooden skewer.
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. Transfer to a plate. Meanwhile, prepare the cashew chutney.
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. The chutney should be the consistency of pesto; if needed, stir in 1 to 2 tablespoons water to loosen it. Season to taste with salt and pepper.
Transfer the cauliflower “rice” and kebabs to individual plates and garnish with the remaining cilantro. Serve with the cashew chutney and lemon wedges.
- Juice the lemon.
- Time the cooking.
- Divide the cilantro in half.
- Garnish with the cilantro.