Scrumptious Paleo Pakistani Breakfast Platter – Aromatic Eggs & Herbed Spiced Chicken Skewers

Allergens

Gluten-free, Dairy-free (Paleo)

Ingredients

• 8 large eggs
• 1 lb boneless, skinless chicken thighs
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup olive oil
• Salt to taste

Instructions

1. Prepare the chicken skewers by cutting the chicken thighs into bite sized pieces and threading them onto metal or wooden skewers.
2. In a large bowl, combine cilantro, mint leaves, minced garlic, ground coriander, turmeric, black pepper, cayenne pepper, olive oil, and salt. Mix well to create the herbed spice marinade.
3. Coat the chicken skewers evenly with the spice mixture, ensuring they are fully covered. Allow them to marinate for at least 30 minutes in the refrigerator.
4. While the chicken is marinating, prepare the eggs by heating a non stick skillet over medium heat. Grease the skillet with olive oil or butter and crack the eggs into the pan. Cook the eggs until the whites are set and the yolks are still runny, about 3 4 minutes.
5. Remove the skillet from the heat and set it aside to keep the eggs warm.
6. Preheat your oven's broiler or grill to high heat for cooking the chicken skewers. Cook the skewers under the broiler or on the grill until they are cooked through and have a golden brown color, about 4 5 minutes per side.
7. To plate, place two skewers side by side in the center of a serving dish, with the eggs fanned out alongside them. Garnish with additional fresh herbs if desired.

Chef’s Insight

The combination of spices used in this dish is typical of Pakistani cuisine, adding depth and complexity to the flavors.

Notes

Adjust the spice level to your preference by reducing or increasing the amount of cayenne pepper used in the marinade.