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.

Masala turkey kebabs with cauliflower “rice” and cashew chutney

Dairy-Free, Gluten-Free, Lean & Clean, Paleo, Soy-Free, Carb-Conscious, Diabetes-Friendly, Mediterranean

2 Servings, 430 Calories/Serving

30–45 Minutes

Paleo-friendly and easy to prep, these lean and clean turkey kebabs are infused with warming garam masala and served with a cashew chutney.

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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.
  • 1 organic Fuji or other apple
  • 10 ounces organic cauliflower “rice”
  • 1 organic lemon
  • 1 teaspoon red chile flakes (optional)
  • 10 ounces ground turkey
  • Sun Basket masala blend (granulated garlic - garam masala - ground ginger - turmeric)
  • Wooden skewers
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket cashew chutney base (mild green chiles - cashews - EVOO - garlic)

Nutrition per serving

Calories: 430, Protein: 25g (50% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 75mg (25% DV), Sodium: 130mg (5% DV), Carbohydrates: 26g (9% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Cook the cauliflower “rice” and apple

  • 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 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.

2

Make the turkey kebabs

  • Zest the lemon and juice half, keeping the zest and juice separate; set aside the juice for the chutney. Cut the other half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
  • If using the chile flakes, set aside half 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.
In a large bowl, combine the masala blend, lemon zest, and up to half the chile flakes. Add the ground turkey, season lightly with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 6 [12] ovals; thread each onto a wooden skewer.

3

Cook the kebabs

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. 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.

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. 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.

Serve

Transfer the cauliflower “rice” and turkey kebabs to individual plates and garnish with the remaining cilantro. Serve with the cashew chutney and lemon wedges.
Kids Can!
  • Juice the lemon.
  • Time the cooking.
  • Divide the cilantro in half.
  • Garnish with the cilantro.