Bring these Indian-inspired chicken kebabs to your next cookout and just wait for the compliments to roll in!
If you’re anything like me, coming up with delicious meals after a busy workday can sometimes be a challenge. You know those days. You come home way later than usual and so exhausted that takeout seems like the only logical option. Well, with a little planning, eating well is not really all that difficult. Take these Indian-inspired chicken kebabs, for example. Most of the prep can be done the night before, which means plenty of ease when cooking time rolls around. And if that isn’t enough to convince you, the taste sure will! I’m talking bold spices, juicy chicken, caramelized pineapple, and velvety cashew cream, all served over a bed of herby cauliflower rice. Is your mouth watering yet?
Allspice, one of the star ingredients in this kebab’s dry rub, comes from Central America and the Caribbean. It’s called allspice because it tastes like a mix of several spices, including cinnamon, nutmeg, and cloves. It smells spicy and warm and is commonly used in baking, as well as in savory dishes like curries and stews.
This recipe is as easy as tossing everything together, grilling the skewers to perfection, and plating like a pro. Plus, with pineapple in the mix, it feels like a mini vacation for your taste buds!
Are These Indian Chicken Kebabs Healthy?
Yes, this recipe is healthy, and here’s why: it’s packed with lean protein, nutrient-rich spinach, and wholesome fats from the cashews! Plus, swapping out carb-heavy rice for cauliflower rice keeps things light but still satisfying.
Looking to make these kebabs even healthier? Skip the oil when grilling, or use an air fryer for a low-fat alternative. Oh, and if you’re watching your sugar intake, you can easily swap the pineapple for cherry tomatoes or bell peppers for a colorful and low-sugar twist.
Inspired By The Colorful Flavors Of India
These kebabs might be a modern recipe, but they’re inspired by diverse and delicious Indian culinary identities. The combination of grilling and marinating in spices harks back to India’s Mughlai cuisine, where kebabs first became a royal favorite. The use of coconut milk and cashews, meanwhile, is a love letter to South Indian cooking, with its rich, creamy gravies and coastal focus.
Even the herbs—cilantro and mint—pay homage to Indian culinary traditions. These fresh garnishes aren’t just pretty; they’re integral to brightening up richly spiced dishes. In fact, they’re often used in chutneys and marinades.
How Do I Store Leftovers?
Refrigerate the chicken kebabs in an airtight container for up to 3 days. For freezing, place the cooked kebabs in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe container. They’ll stay fresh for up to 3 months. To reheat, thaw overnight in the fridge and pop them in the oven or on the grill. The cauliflower and cashew cream can be stored in separate containers in the fridge for up to 3 days.
Serving Suggestions
If cauliflower rice isn’t your thing, this chicken would be yummy with some Roasted Cauliflower, a Chickpea Salad, or even just some simple Seasoned Rice. Drizzle your dinner with some Cilantro-Lime Dressing and serve with some Sautéed Kale for a pop of green on the plate!
Ingredients
For the Cashew Cream:
- 1/2 cup raw, unsalted cashews
- 5 to 6 tablespoons light coconut milk
- Salt to taste
For the Chicken:
- 1 tablespoon coconut oil melted
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon fresh ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1 pound chicken breast cut into cubes
- 1 1/2 cups pineapple chunks
For the Cauliflower Rice:
- 6 cups cauliflower (about 1 large head) cut into bite-sized pieces
- 1 tablespoon coconut oil
- 6 cups fresh spinach packed
- 1/4 cup + 2 tablespoons fresh cilantro minced
- 3 tablespoons fresh mint minced
- Salt to taste
- Black pepper to taste
Instructions
- 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.
- Lightly rub your grill with coconut oil and heat to medium-high heat.
- Assemble the kebabs by alternating between one piece of chicken, followed by one pineapple chunk, until the skewers are full.
- Grill until charred and no longer pink throughout, about 7 minutes per side, flipping once. Remove from the heat, cover with tin foil, and let rest for 10 minutes.
- While the chicken cooks, place your cauliflower in a large food processor and process until it reaches the consistency of rice.
- Heat the coconut oil on medium heat in a large pan, and place the cauliflower rice in it. Cover and cook until golden brown, about 5 to 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 with a drizzle of the cashew cream and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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