Whole30/Paleo Chicken Kebabs, Ghanaian Style (Kyinkyinga)

Today I will be sharing a recipe for Whole30/Paleo Chicken Kebabs, Ghanaian Style (Kyinkyinga). It is considered street food in some West African countries, in Ghana we call it Kyinkyinga. I have a recipe in the archives for the Ghanaian Beef Kebabs, but since there are a lot of people who don’t eat red meat, I made this chicken version with them in mind. Though the recipe is usually made with goat meat or beef Kebabs. They are usually drenched in ground peanuts, peppers, and other spices. Often enjoyed with soft drinks like Fanta, or Guinness, and Heineken. Kyingkyingga is found in most chop bars(neighborhood restaurants). It can also be found at most parties and other events. Spice level varies depending on how much pepper is used. It has been a favorite of mine since childhood, but don’t eat it very much for dietary reasons. That is why it was important to create this recipe. This recipe is a Whole30 and Paleo version.

This version removes one of the main ingredients which is Peanuts. Peanuts have been identified as one of the culprits that can cause inflammation, thereby causing autoimmune disease. Peanuts contain a sticky protein called lectins. Lectins are hard for us to digest, thereby sticking to your intestines and creating havoc (Palmer Kippola). In this recipe, I replace the peanuts with cashews. Cashews are rich in protein and other nutrients and have some other useful health benefits as far as bone strength, weight loss, healthy skin and hair, eye, skin, and antioxidants. (Med News Today.

The other part of this is that it is made with chicken. I chose to use chicken thighs because they are juicier than chicken breasts. Chicken breasts tend to dry out a lot quicker. The kebabs are baked in the oven. The recipe with beef was made on the grill.

The kebabs can be dipped in a cilantro cashew dipping sauce or my coconut cream tzatziki sauce. Really any dipping sauce that you love can work. it is all about what tastes good to you. As I like to say, you are willing to challenge your palate and try something different. Please rate and comment. Follow me on Instagram and tag your friends.

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Whole30/Paleo Chicken Kebabs, Ghanian Style (Kyinkyinga)

hole30/Paleo Chicken Kebabs, Ghanaian style (Kyinkyinga). It is a West African meat skewer street food, made whole30 style, using cashew instead of peanuts. This recipe uses chicken, and it is also made easier by baking in the oven vs grilling. The recipe has a yummy cashew dipping sauce.

Cuisine

African, Ghanaian/African

Keyword

glutenfree, paleo, whole30

Prep Time

20-25 minutes

Cook Time

55-60 minutes

Passive Time

1 hr minimum

Servings

kebabs

Ingredients

kebab powder

• 3/4 cup raw cashews
• 1/2 tsp olive oil
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp ground ginger
• 1 tsp nutmeg

chicken

• 2 lbs boneless/skinless chicken thighs tenderized and cut into smaller pieces, see photo
• 1 3/4 tsp sea salt
• 1 1/2 tbsp coconut aminos
• 3 tsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp lemon juice
• 1 tsp black pepper

cashew cream

• 4 tbsp cashew butter heaping fulls
• 4 tbsp chicken broth
• 1 tbsp coconut aminos
• 1/2 halved lime juiced
• 1 tsp fish sauce whole30 compliant like redboat
• 1 tsp minced garlic
• 1 tbsp chopped cilantro fresh
• 1 tsp chopped jalapenos seeds removed

• 1 cup cup red bell pepper diced in chunks
• 1/2 red onion diced in chunks
• 6 wooden skewers socked in water while chicken is marinating

Cuisine African, Ghanaian/African Keyword glutenfree, paleo, whole30 Prep Time 20-25 minutes Cook Time 55-60 minutes Passive Time 1 hr minimum Servings kebabs Ingredients kebab powder 3/4 cup raw cashews 1/2 tsp olive oil 1 tsp salt 1 tsp onion powder 1 tsp cayenne pepper 1 tsp smoked paprika 1 tsp ground ginger 1 tsp nutmeg chicken 2 lbs boneless/skinless chicken thighs tenderized and cut into smaller pieces, see photo 1 3/4 tsp sea salt 1 1/2 tbsp coconut aminos 3 tsp olive oil 1 tsp onion powder 1 tsp garlic powder 1 tsp lemon juice 1 tsp black pepper cashew cream 4 tbsp cashew butter heaping fulls 4 tbsp chicken broth 1 tbsp coconut aminos 1/2 halved lime juiced 1 tsp fish sauce whole30 compliant like redboat 1 tsp minced garlic 1 tbsp chopped cilantro fresh 1 tsp chopped jalapenos seeds removed 1 cup cup red bell pepper diced in chunks 1/2 red onion diced in chunks 6 wooden skewers socked in water while chicken is marinating

Instructions

suya powder

1. Preheat oven to 300 degrees. Line cookie sheet with foil. Spread cashews on the sheet, drizzle with oil, and mix well, then sprinkle with a pinch of salt. Bake for 5-10 minutes, depending on how hot your oven is flip to cook the other side. Remove from heat, let cool, remove excess oil with a paper towel as necessary. Next place cashews in a blender, and grind. Pour into a bowl and mix in other ingredients for the Suya (kebab powder). Place leftovers in a mason jar, cover with a lid for up to refrigerate up to 3 weeks.

   

chicken

1. Place chicken in a bowl or ziplock bag, toss in the rest of the ingredients. Coat the chicken with seasoning, marinate at least 1 hrs or overnight, make sure to come to room temp if it is refrigerated. The longer the better. If you are using wooden kebabs skewers, submerge in water for 1 hrs, to keep from burning.

   
2. When ready to assemble, thread chicken, peppers, and onions onto skewers Alternate). Next cover with a little cashew powder mix. Place on a plate while you preheat oven to 425 degrees. Place kebabs on a crisping rack inside of a cookie sheet or baking tray. Cover the rest of the skewers below the meat with aluminum. Bake for 50-55 minutes, making sure to turn to cook all sides. Next turn oven to broil, and bake 3-5 minutes, making sure to burn. When done, place skewers on a plate, and sprinkle with more powder.

   
3. Blend together everything, until smooth. Pour in a small bowl, and sprinkle with additional chopped cilantro. Serve with Kebabs. You can also try it with my Whole30 Tzatziki Sauce
4. 

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