Spicy Chicken Kebabs Paleo
Check off ingredients as you shop!
- Chicken Tenders - Raw, 16 oz
- Garlic Clove, 2 cloves (3 g)
- Coles - Crushed Ginger, 1 g
- McCormick - Cilantro Leaves, 6 tsp
- Iodized Table Salt, 1 tsp
- Badia - Cayenne Pepper, 0.5 tsp
- Shan - Garam Masala, 1.5 Tbsp
- McCormick - Ground Coriander Seed, 1 tsp
- Kroger - Ground Cumin Seed, 1 tsp
- Trader Joe's - Coconut Oil, 2 tbsp
- Half Lemon
- Serving Size: 4
- Calories: 193
- Carbs: 7 g
- Fat: 9 g
- Protein: 27 g
- Sodium: 669 mg
- Sugar: 0 g
Mix the chicken with all ingredients except the ghee and the lemon. Squeeze the juice of half a lemon onto the chicken and let it marinade at least 10 minutes, or preferably up to 2 hours (who am I kidding? I never wait 2 hours).
Heat a stainless steel pan on medium heat. Put in your 2 tbsp of ghee or coconut oil and spread it around the pan so there's a nice coating of it all over the base of the pan.
Once it starts to smoke lightly, put in the chicken pieces in a single layer. Leave it alone for 2 minutes so that it gets a good browning at the bottom.
Turn over and at this point, add some additional ghee/coconut oil if it looks a bit dry. Brown the other side for another 2-3 minutes.
Turn off the heat, cover with a lid, and let it steam for a bit. This is so the chicken cooks completely but isn't dry.
You could take the chicken out of the pan and deglaze it with a bit of half n half or cream and scoop up the brown bits at the bottom and voila! A nice little sauce you can pour over your chicken.
Notice how this isn't orange and yellow like the restaurant tikkas? That's because we used all natural ingredients, not fake food color. Feel virtuous and enjoy!