Middle Eastern Skewers with Cauliflower Rice

The Preparation

Chicken Marinade:
1/4 cup olive oil
3 teaspoon fresh garlic, mined
1 medium lemon, juice + zest
Salt and pepper to taste
1 teaspoon turmeric powder
3/4 medium yellow onion, wedges
28 ounce boneless, skinless chicken thighs
3/4 cup full-fat plain greek yogurt
4 ounce cucumber
2 teaspoon fresh garlic, minced
Salt and pepper to taste
Cauliflower Rice:
2 tablespoon coconut oil
16 ounce cauliflower, riced
3/4 cup water
1 teaspoon turmeric powder
1 teaspoon zaatar
Garnish & Tomato Skewers:
8 ounce fresh tomatoes
2 tablespoon fresh parsley, chopped
1 medium lemon, slices
The Execution

Measure out and prepare all the ingredients.
In a bowl, mix together the marinade ingredients: olive oil, lemon juice and zest, minced garlic, salt and pepper, and turmeric.
In another bowl, lay out the chicken and onion wedges. Completely cover them in the marinade. Cover and let sit in the refrigerator for a minimum of 10 minutes and a maximum of overnight.
In a bowl, mix together the ingredients for the sauce: greek yogurt, chopped cucumbers, and minced garlic. Season with salt and pepper to taste.
Prepare the skewers by sliding on the chicken pieces and alternating with the onion wedges. Put all of the tomatoes on one skewer.
In a frying pan over medium heat, add the coconut oil, cauliflower rice, water, turmeric powder, and zaatar. Keep on medium heat for about 5-10 minutes until the water has evaporated.
Preheat the grill on medium heat. Grease the grill with a little bit of oil. Cook for 15-20 minutes, turning about every 5 minutes.
Serve the skewers with the turmeric cauliflower rice and garlic sauce. Serve with lemon slices and chopped parsley. Enjoy!

This makes a total of 4 servings of Keto Middle Eastern Skewers with Cauliflower Rice. Each serving comes out to be 577 calories, 41.1g fat, 11.9g net carbs, and 41.4g protein.

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