Description
These spiced kebabs are served with coconut cashew cream for an easy, healthy summer meal that will take you to South Asia or the Middle East!
Ingredients
- FOR THE CASHEW CREAM:
- ½ cups Raw, Unsalted Cashews
- 5 Tablespoons Light Coconut Milk
- Salt
- FOR THE CHICKEN:
- 1 Tablespoon Coconut Oil, Melted
- 1 Tablespoon Fresh Lemon Juice
- 1 teaspoon Minced Fresh Ginger
- 1 teaspoon Minced Garlic
- 1 teaspoon Allspice
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Smoked Paprika
- 2 teaspoons Ground Cumin
- 1 teaspoon Coriander Powder
- ½ teaspoons Salt
- 1 pinch Pepper
- 1 pound Chicken Breast, Cut Into Cubes
- 1-½ cup Pineapple Chunks
- FOR THE CAULIFLOWER RICE:
- 6 cups Bite-sized Cauliflower Pieces
- 1 Tablespoon Coconut Oil
- 6 cups Packed Fresh Spinach
- 6 Tablespoons Minced Cilantro
- 3 Tablespoons Minced Fresh Mint
- Salt And Pepper, to taste
Preparation
For the cashew cream:
Preheat oven to 400°F and lay cashews on a small baking sheet. Bake until golden brown, about 5 minutes. Let cool to room temperature.
Once cool, place the cashews in a small bowl and cover with water. Cover and refrigerate for at least 8 hours.
For the chicken kebabs:
In a separate small bowl, mix together coconut oil, lemon juice, ginger, garlic, allspice, cayenne, smoked paprika, cumin, coriander, salt and pepper and stir until well combined. Place chicken into the mixture and toss until evenly coated. Cover and refrigerate for at least 2 hours, up to overnight.
Once chicken has marinated, lightly rub grill with coconut oil and heat to medium high heat.
Assemble the kebabs, alternating between one piece of chicken, followed by one pineapple chunk, until skewers are full. Grill until charred and no longer pink throughout, about 7 minutes per side, flipping once. Remove from the heat, cover, and let rest for 10 minutes.
For the cauliflower rice:
While chicken cooks, place cauliflower into a large food processor and process until the consistency of rice. Heat the coconut oil on medium heat in a large pan, and place the cauliflower rice in. Cover and cook until golden brown, about 5–6 minutes, stirring every so often. Once golden, add spinach to cauliflower, stir and turn the heat to low. Cover and cook until the spinach is just wilted. Stir in the chopped cilantro and mint, season with salt and pepper, and cover to keep warm.
To finish the cashew cream, drain soaked cashews and place them into a small food processor (mine is 3 cups) and process until broken down into small crumbs. Add coconut milk and a pinch of salt, and process until thick and smooth.
Serve skewers over cauliflower rice alongside the cashew cream and devour.
Notes:
1. If using wooden skewers, make sure to soak them for at least 2 hours or they will burn when grilled.
2. The amount of coconut milk needed for the cashew cream will depend on the power of your food processor. The stronger the food processor, the less milk you’ll need.
