Tandoori Chicken Skewers

Tandoori Chicken Skewers


Chicken Skewers:
2pounds chicken breasts
1/4cup ghee or butter
1 small sweet onion, minced
4 garlic cloves, minced
1tablespoon ginger root, minced
1 small green pepper, chopped
2 jalapeño peppers, deseeded and chopped
3cups fresh spinach leaves
Juice of 1 lemon
1tablespoon lemon zest
2tablespoons fresh cilantro
1/4cup cashew butter
1teaspoon garam masala
1teaspoon turmeric
1teaspoon black pepper
1teaspoon kosher salt
1/2cup water
2tablespoons cooking oil
Extra Sauce:
1/4cup reserved puree
3tablespoons cashew butter
1/2teaspoon turmeric


  1. Cut chicken breasts into cubes and place in a large bowl.
  2. Heat skillet to medium and add ghee or butter. Add onions, garlic, ginger, green peppers, and jalapeno and sauté, about one minute. Add spinach leaves and continue to sauté until leaves wilt.
  3. Transfer skillet contents to a blender or food processor. Add lemon juice, lemon zest, cilantro, cashew butter, spices, and water. Puree until smooth. Remove about ¼ cup of puree to make finishing sauce. Pour marinade mixture over cubed chicken, cover, and refrigerate for 6-8 hours.
  4. Soak bamboo skewers in water for a few minutes and add 4-5 pieces of chicken per skewer. Dab cooking oil over chicken and grill covered on each side, about 4-5 minutes.
  5. Combine ingredients for the extra sauce. Add enough water to make sauce spreadable, about 2 tablespoons. Adjust seasoning to taste. Brush sauce over cooked chicken.

This recipe originally appeared as Paleo Green Chicken Tandoori on paleofondue.com.