Paleo Indian Chicken Kebabs |Cooking With Amanda

It's the dinner that has, like, ALL the components, but it's in your-face-in-30-mins-weeknight-friendly food.

Um what else do you need to know?

Hokay, besides the fact that there's creamy saucy goodness in the form of the spectacularly nutty cashew coconut cream. Which is really just 2 ingredients (coconut milk and cashews) which you put into a food processor and press that magical button that is the biggest time save of ALL the evers.

Let's be reals. If I had to pick a kitchen gadget to marry, it would be the food processor. So much <3. And coming from a girl who owns ALL the gizmos (yes, even the most useless purchase ever: an avocado slicer. USE A KNIFE FRIENDS.) that is some major favoritism.

But, as much as I would love to write a whole post dedicated to my favoritset of all the favorites of the kitchen gadget world, that would send you to the land of snoresville in about negative eleventy billion seconds.

So let's talk about chicken on a stick. Because eating chicken off sticks is about the greatest fun that you can have at dinner EVER.

But maybe I just need to get out more? Don't answer this.

Besides being fun and general good times for your mouth, these kebabs are a little bit smokey, alittle bit spicy and a whole lot of family-loves-it yum at the dinner table.

Especially when the grilly Paleo kebabs meet the cashew cream and cauliflower rice.

Except this aint yo' Momma's Cauliflower rice… mostly because she probably didn't make it, due to it just being all trendy and PIN ALL THE CAULIFLOWER as of late. BUT ALSO because it's sautéed in good fo' yo' body coconut oil until it's perfectly golden-brown and lightly crispy. Then it gets a little cozy with cilantro and mint. ß Uhmm, HELLO, fresh herby goodness.

Hittin' your taste buds with a POW of cayenne, but then bringing it all back with the cooling mint and creamy dip. It's prettttty much all here guys.

And your fun-food-kebab loving face could be eating it. Like 2 NIGHT.

Why are you even still here?

But, since you are, I have some parting warnings: Soak your skewers friends. Unless you want your super fun meal to end in not-super fun times at the ER and possible singed-off eyebrows.

Which I am sort of guessing might kind-of-totally ruin your night. And week. And maybe WHOLE LIFE.

Not that I'm dramatic.

Or speak from experience.

SHIFTY EYES.

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Paleo Indian Chicken Kebabs Recipe

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Ingredients

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

Directions

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 water. Cover and refrigerate for at least 8 hours.
In a separate small bowl, mix together the coconut oil, lemon juice, ginger, garlic, allspice, cayenne, smoked paprika, cumin, coriander, salt and pepper and stir until well combined.
Place the chicken into the mixture and toss until evenly coated. Cover and refrigerate for at least 2 hours, up until overnight.
Once marinated, Lightly rub your 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.
While the chicken cooks, place your 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 the spinach into the 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.
Drain the soaked cashews and place them into a small food processor (mine is 3 cups) and process until broken down into small crumbs. Add in the coconut milk and a pinch of salt, and process until thick and smooth.
Serve the skewers over the cauliflower rice alongside the cashew cream and DEVOUR

Notes

If using wooden skewers, make sure to soak them for at least two hours or they will burn when grilled.
The amount of coconut milk needed for the Cashew Cream will depend on the strength of your food processor. The stronger the food processor, the less milk you'll need.