chicken, healthy, Paleo, Whole30

Paleo Moby Dick Chicken Kabobs

Ed and I love to eat at Moby Dick House of Kabob. However, we don’t love how much it costs for the two of us to eat there (it’s around $30!). We decided to make our own Moby Dick kabobs at home, and I even made them Paleo!

You will need chicken breasts, coconut milk, yellow onion, garlic, olive oil, ghee, lemon juice (fresh-squeezed is best!), salt, pepper, turmeric, and saffron threads.

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Saffron is ridiculously expensive. It was $15 for this:

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Seriously… that’s it.

Start by cutting up the chicken in chunks and put aside.

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Next, dissolve the saffron in 2 Tablespoons warm water in a small bowl.

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Then, combine the coconut milk, onion, garlic, olive oil, lemon juice, saffron (including the water), salt, pepper, and turmeric in a large bowl. I used my food processor to make sure the onion was finely minced.

TIP: Use a bowl that is not going to absorb the color of the saffron or turmeric. Seriously… that s*** stains EVERYTHING.

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Place the chicken and marinade in a Ziploc bag and marinate in the fridge for at least 2 hours (I let mine marinate over night).

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When you’re ready to grill, place the chicken on skewers and mix up the baste.

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The baste consists of ghee, lemon juice, and salt.

IMG_7308 Place kabobs on the grill and cook until the chicken is cooked through. Baste each side with the lemon ghee mixture.IMG_7311 (1)IMG_7312IMG_7319IMG_7323IMG_7327

I ate my kabobs over a salad with olive oil and fresh lemon juice as my dressing 🙂 You could also serve over rice with Naan bread and tzatziki sauce.

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Paleo Moby Dick Chicken Kabobs

INGREDIENTS

For the marinade

  • 4 lbs chicken breast, cut into 1-2 inch chunks
  • 2 cups plain coconut milk
  • 2 yellow onions, finely minced
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 10 garlic cloves, minced
  • 1/2 teaspoon saffron threads (dissolved in 2 Tablespoons warm water)
  • 3 Tablespoons turmeric
  • 2 teaspoons fresh black pepper
  • 3 teaspoons pink Himalayan salt

For the baste:

  • 1/2 cup ghee
  • 1/2 cup lemon juice
  • 1 teaspoon pink Himalayan salt

DIRECTIONS

  1. Cut up the chicken in chunks and put aside.
  2. In a small bowl, dissolve the saffron in 2 Tablespoons warm water.
  3. Combine the coconut milk, onion, garlic, olive oil, lemon juice, saffron (including the water), salt, pepper, and turmeric in a large bowl.
  4. Place the chicken and marinade in a Ziploc bag and marinate in the fridge for at least 2 hours (I let mine marinate over night).
  5. When you’re ready to grill, place the chicken on skewers and mix up the baste by combining the ghee, lemon juice, and salt in a separate bowl.
  6.  Place kabobs on the grill and cook until the chicken is cooked through. Baste each side with the lemon ghee mixture.

 

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