Whole30 Chicken Kabobs with Spicy Almond Sauce

Ingredients

Kabobs:

• 2 lbs. boneless, skinless chicken thighs
• Extra virgin olive oil
• Kosher salt

Marinade:

• 1/2 cup coconut milk
• 2 Tbsp extra virgin olive oil
• 2 Tbsp Thai red curry paste
• 2 Tbsp chopped cilantro
• 2 Tbsp coconut aminos
• 2 cloves garlic, minced
• 2 Tbsp fresh lime juice

Spicy Almond Sauce MAGIC ELIXIRS:

• 3 Tbsp almond butter
• 2 Tbsp coconut aminos
• 2 Tbsp rice vinegar
• 1–2 Tbsp hot sauce (adjust to taste)
• 1 Tbsp toasted sesame oil
• 1/2 cup unsweetened coconut milk
• 1 red Anaheim or Fresno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 Tbsp chopped ginger
• 1 green onion, thinly sliced

Instructions

Combine all marinade ingredients in a food processor or blender and blend until smooth. Cut the chicken thighs into strips (they may vary in shape—aim for similar-sized pieces for even cooking). Place the chicken in a container with the marinade, cover, and refrigerate overnight for best flavor and tenderness.

Make the Spicy Almond Sauce by combining all sauce ingredients in a food processor or blender. Blend until smooth and creamy. Taste and adjust heat or seasoning as desired. Set aside.

When you’re ready to cook, remove the chicken from the refrigerator and let it come to room temperature. Remove the pieces from the marinade and gently pat them with a paper towel to remove excess. Sprinkle lightly with kosher salt, then thread the chicken pieces onto skewers. Brush each skewer evenly with olive oil to prevent sticking and promote browning.

Preheat the grill to medium-high. Grill the skewers for about 8–10 minutes, turning once halfway through, until the chicken is cooked through and the edges are nicely charred. If needed, reduce the heat and cook a bit longer to reach the proper internal temperature. Remove from the grill and let the kabobs rest a few minutes before serving.

Serve the kabobs over the sugar snap pea salad and offer the Spicy Almond Sauce on the side for dipping or drizzling. Leftovers keep well and make an easy, flavorful lunch the next day.

Ingredients

• 2 cups sugar snap peas
• 1 tbsp salt (for blanching water)
• Extra virgin olive oil, for tossing
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

Prepare an ice bath (large bowl with ice and water) and set it near the sink.

Bring a pot of water to a boil with 1 tablespoon of salt. Add the sugar snap peas and blanch for 2–3 minutes, until they turn bright green. Immediately drain them in a colander and plunge into the ice bath to stop the cooking.

Once cooled, drain and cut the peas into thirds. Toss with a drizzle of extra virgin olive oil, then season with kosher salt and freshly ground black pepper to taste. Serve chilled or at room temperature alongside the grilled kabobs.