Paleo Indian Chicken Kebabs with Cashew Curry Dip

July 15, 2015

146

These spiced kebabs are served with coconut cashew cream for an easy, healthy, Summer meal that will take you to the Middle East!

For the Cashew Cream:
1/2 cup raw unsalted cashews, 70 grams
5-6 tablespoons light coconut milk
salt
For the Chicken:
1 tablespoon coconut oil, melted
1 tablespoon fresh lemon juice
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 teaspoon allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
2 teaspoons ground cumin
1 teaspoon coriander powder
1/2 teaspoon salt
pinch of black pepper
1 pound chicken breast, cut into cubes
1 1/2 cups pineapple chunks
For the Cauliflower Rice:
6 cups cauliflower, cut into bite-sized pieces, about 1 large head
1 tablespoon coconut oil
6 cups fresh spinach, packed
1/4 cup fresh cilantro, plus 2 tablespoons, minced
3 tablespoons fresh mint, minced
salt and pepper, to taste

Preheat your oven to 400°F and lay the 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...
See the full directions on my site

Nutritions

Calories
494

Sodium
528mg
22% DV

Fat
26g
41% DV

Protein
32g
64% DV

Carbs
30g
10% DV

Fiber
7g
29% DV