Paleo Pakistani Shami Kebab Recipe – A Mouthwatering Spicy Twist on a Traditional Snack

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb ground chicken or turkey
• 1/2 cup almond flour
• 1/4 cup coconut oil
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 egg
• 1 tbsp ginger paste
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp red chili powder (optional)

Instructions

1. In a large mixing bowl, combine the ground chicken or turkey with almond flour and set aside.
2. In a frying pan, heat coconut oil over medium heat. Add chopped onion and cook until transparent.
3. Add minced garlic, ginger paste, and cook for another 1 2 minutes.
4. Add spices (coriander, cumin, cardamom, cinnamon, red chili powder if using) and mix well. Cook for another minute to release the aroma of the spices.
5. Remove from heat and let it cool for a few minutes.
6. Pour the onion mixture into the bowl with the ground meat and add egg, salt, and black pepper. Mix well until all ingredients are incorporated and form into 12 14 equal sized kebabs.
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Place the formed kebabs on the baking sheet and bake for 20 25 minutes, or until golden brown and cooked through.
9. Remove from the oven and let them cool for a few minutes before serving.

Chef’s Insight

The combination of ground chicken or turkey with almond flour creates a tender and juicy texture that perfectly balances the aromatic spices and flavors in this Paleo-friendly dish.

Notes

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