Tandoori Spiced Lamb Rack with Herb Relish
A rack of lamb always feels like a luxury — elegant, tender, and visually impressive. When it's coated in a bold tandoori spice blend and paired with a vibrant herb relish, it transforms into something truly extraordinary. This Tandoori Spiced Lamb Rack with Herb Relish is a Paleo-friendly recipe that doesn’t skimp on flavour or visual appeal, yet it’s surprisingly easy to prepare. Whether you’re cooking for a special dinner at home or entertaining guests, this dish is sure to leave a lasting impression.
A rack of lamb feels like a very special cut of meat, especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8-bone rack, and you should have plenty for two. This Tandoori Spiced Rack of Lamb tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!
Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
Equipment
- Food processor
- Roasting Dish
- Foil
Ingredients
Rack of Lamb Ingredients:
- 1x 8-bone rack of lamb
- 1 tsp coconut oil
- 5 cm knob ginger
- 4 garlic cloves
- 2 green chillies deseeded and chopped
- Zest and juice 1 lime
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- 100 ml full fat unpasteurised yoghurt*
- 2 onions sliced into wedges
For the relish:
- 1 handful fresh mint
- 1 handful fresh coriander
- 1 green chilli deseeded and chopped
- 2.5 cm fresh ginger
- ½ clove garlic
- 1 tsp honey
- Zest and juice 1 lime
- 2 tbsp apple juice
Instructions
- Prepare the Marinade: In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt, and onions to make a paste. Stir into the yoghurt, then rub the marinade all over the lamb. Leave to marinate for 24 hours.
- Preheat the Oven: Preheat your oven to 190C / 375F. Line a roasting dish with foil and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
- Roast the Lamb: Roast the lamb for approximately 30 minutes for medium-rare.
- Make the Relish: Meanwhile, make the relish by blitzing all the ingredients together in a food processor.
- Serve: Serve the lamb alongside the mint and coriander relish and a salad of your choice.
Notes
Why Lamb Is Perfect for a Tandoori Marinade
Traditionally, tandoori-style dishes are made with yoghurt-based marinades, but in this Paleo version, we skip the dairy and rely on lemon juice and olive oil to tenderise the lamb and allow the spices to permeate the meat. Lamb’s natural richness stands up beautifully to the complex layers of spices typically found in Indian cooking — like cumin, coriander, paprika, and turmeric.
The marinade creates a crust that chars and caramelises in the oven, giving the impression of authentic tandoor cooking. Meanwhile, the inside remains juicy and pink. For a Paleo lifestyle that values nutrient density and real food, lamb is an excellent source of complete protein, healthy fats, and important vitamins and minerals like iron, zinc, and B12.
Choosing the Right Cut of Lamb
The rack is one of the most tender and flavourful cuts of lamb, and it also happens to be one of the easiest to cook. An 8-bone rack will usually feed two people generously, especially if you’re serving it with sides. Look for grass-fed lamb whenever possible for optimal nutrition and flavour. You can ask your butcher to French-trim the rack, which means cleaning the bones for a more elegant presentation — it’s not essential, but it does make the finished dish look restaurant-worthy.
Making the Tandoori Marinade
The tandoori marinade is the heart of this recipe. It’s packed with warming spices that not only add flavour but also offer health benefits. Here’s a look at the core spices you’ll be using:
- Cumin: Adds depth and earthiness, while also aiding digestion.
- Coriander: Offers a slightly citrusy note that balances the heat.
- Paprika: Brings colour and gentle sweetness.
- Turmeric: Known for its anti-inflammatory properties, it adds warmth and vibrancy.
- Chilli powder or cayenne: Optional, but adds a gentle kick if you like a bit of heat.
- Garlic and ginger: Freshly grated, they bring punch and aroma.
Combined with lemon juice and olive oil, the marinade becomes a flavour-packed paste that you rub all over the lamb rack. Ideally, let it marinate for a few hours or overnight, but even 30 minutes will make a difference if you’re short on time.
How to Cook the Rack of Lamb
Cooking a lamb rack is simpler than it looks. The goal is to achieve a nice sear on the outside while keeping the inside medium-rare. Here’s a quick guide:
- Preheat your oven to 200°C (or 180°C fan-forced).
- Sear the lamb in a hot oven-safe skillet for 2–3 minutes on each side to create a crust.
- Transfer the pan to the oven and roast for around 15–20 minutes, depending on your preferred doneness.
- Use a meat thermometer: For medium-rare, aim for an internal temp of 55–58°C before resting.
- Rest the meat for 10 minutes, tented in foil, before slicing between the bones to serve.
This method ensures the lamb stays juicy, and the spice crust turns golden and slightly charred.
Herb Relish: The Perfect Finishing Touch
This lamb wouldn’t be complete without the cooling, vibrant herb relish. A blend of fresh mint and coriander with lemon juice, garlic, and olive oil, it cuts through the richness of the lamb and balances the warmth of the spices. Think of it as a fresh, dairy-free nod to traditional raita or green chutney.
The herb relish can be made in a mortar and pestle or a small food processor. It only takes a few minutes but adds freshness and complexity to every bite. You could also spoon any leftovers over grilled vegetables or use it as a salad dressing base.
What to Serve With Tandoori Lamb Rack
This dish is bold and satisfying on its own but pairs wonderfully with a variety of Paleo-friendly sides. Here are a few suggestions to complete the meal:
- Cauliflower rice: Spiced with cumin seeds and turmeric for a fragrant, fluffy base.
- Roasted sweet potatoes: Their natural sweetness complements the spice of the lamb.
- Grilled vegetables: Eggplant, zucchini, and capsicum grilled with olive oil and sea salt.
- Simple cucumber salad: Tossed with lemon juice and fresh herbs to cool the palate.
For a dinner party or festive occasion, you can serve this lamb as a centrepiece dish. Slice between the bones for “chops” and arrange them on a platter with the herb relish on the side. It’s beautiful, fragrant, and makes for an interactive, finger-licking meal.
Perfect for Dinner Parties or Weekend Meals
This Tandoori Spiced Rack of Lamb with Mint and Coriander Relish is a delightful dish perfect for special occasions or a sumptuous dinner at home. Moreover, the combination of spices and herbs creates a rich and aromatic flavour that will impress your guests.
Even though it feels like a dish worthy of a special occasion, it’s actually quite practical for a weekend dinner. The marinade can be made in advance, and once the lamb goes into the oven, there’s minimal hands-on time required. That means more time for you to enjoy a glass of wine (or sparkling water with lime) while the flavours work their magic in the kitchen.
Leftovers and Storage Tips
While it’s likely you won’t have leftovers, if you do, they’re delicious cold the next day. Wrap any remaining lamb tightly and store in the fridge for up to two days. The cold slices make a great protein addition to lunch salads or wrapped in lettuce cups with extra relish. You can also gently reheat them in a covered pan over low heat with a splash of broth or water to keep them moist.
Final Thoughts
This Paleo tandoori-style lamb is everything you want in a dish: flavourful, simple, elegant, and nourishing. It showcases the power of spice, the value of high-quality meat, and the satisfaction that comes from cooking real food with care. Whether you’re new to Paleo or have been on this path for years, recipes like this prove that healthy eating can still be decadent and full of flavour.
Have you tried this recipe? I’d love to hear your thoughts and any variations you made. Share your experience in the comments below!
Healing Paleo Chicken Soup Recipe
Feeling a bit crummy? Chances are, you find yourself feeling under the weather much less often now that you're eating a Paleo diet. However, on those rare occasions when illness strikes, nothing soothes like a warming bowl of homemade chicken soup. It’s comfort in a bowl — deeply nourishing, hydrating, and packed with minerals, vitamins, and gelatin, especially when made with a whole chicken. Even if you’re feeling fine, there’s something incredibly grounding about enjoying a bowl of this healing soup.
This Healing Paleo Chicken Soup is more than just a traditional cold remedy. It’s a nutrient-dense, gut-friendly recipe that delivers warmth and wellness in every spoonful. It’s free from grains, dairy, and processed ingredients, making it ideal for anyone following a Paleo lifestyle — or simply seeking a wholesome, comforting meal.
Recipe: Get Well Soon Chicken Soup
Equipment
- Large stock pot
Ingredients
- 1.5 kg Chicken
- 2 tbsp red wine vinegar
- 3 onions roughly chopped
- 1 bulb fennel roughly chopped
- 6 carrots peeled and roughly chopped
- 6 cloves garlic peeled
- 4 bay leaves
- Few sprigs fresh thyme
- Few sprigs fresh rosemary
- A large handful fresh parsley
- Sea salt and black pepper
Instructions
- First, wash your chicken before putting it into your biggest stock pot. Fill the pot with cold water, just enough to cover the bird, before adding the red wine vinegar. Bring to the boil, then leave to simmer for 45 minutes. Skim the froth from the top, before removing the chicken.
- When the chicken is cool enough to handle, shred all the meat from the bird using a fork. It may not be completely cooked through yet – this is perfectly normal.
- Next, return the chicken carcass to the stock pot, and add the onions, fennel, carrots, garlic, and herbs (except the parsley). Return to the heat, cover, and simmer for another couple of hours.
- Fifteen minutes before serving, return the shredded chicken back to the soup. When fully cooked through, serve in soup bowls garnished with the fresh parsley.
Why Chicken Soup is Considered Healing
Across many cultures, chicken soup is considered a healing elixir. But it’s not just an old wives’ tale. Bone broth, created by simmering a whole bird, is rich in amino acids, collagen, and minerals that support the immune system, soothe the digestive tract, and aid joint health. The steaming liquid also helps open nasal passages and provide hydration — both essential when you're feeling run down.
What makes this Paleo version extra special is the absence of inflammatory ingredients like noodles, dairy, or grains. Instead, you get pure nourishment from nature — a gentle, warm way to restore balance and strength.
The Ingredients That Make It Special
This soup starts with a whole chicken, which slowly releases its nutrients into the broth during the cooking process. Then come the aromatics: onion, garlic, carrot, celery, and fresh herbs like parsley and thyme. Each ingredient serves a purpose:
- Garlic: Known for its antimicrobial properties and immune support.
- Carrots & Celery: Add sweetness, texture, and important vitamins.
- Parsley: A natural detoxifier rich in Vitamin C and K.
- Thyme: Contains compounds that support respiratory health.
Optionally, you can add ginger or turmeric for extra anti-inflammatory benefits. If you're battling a cold, these spices can offer additional support.
Cooking Method and Tips
Making this soup is simple, but the quality lies in the time you allow the ingredients to simmer. For best results:
- Start by browning the chicken or searing it lightly if you prefer added depth of flavour.
- Submerge the chicken in filtered water and add your vegetables and herbs.
- Simmer gently for several hours. A slow cooker or Instant Pot can also be used for convenience.
- Once cooked, remove the chicken, shred the meat, and return it to the broth. Skim off excess fat if desired.
The result is a rich broth with tender meat and soft vegetables that practically melt in your mouth. It’s the kind of dish that invites you to curl up on the couch and savour every spoonful.
Make-Ahead and Freezing
This recipe is perfect for meal prepping. Make a big pot and store individual portions in airtight containers or freezer bags. It freezes beautifully and reheats well, which makes it perfect for those days when you don’t feel like cooking but still want to eat well.
To reheat, simply thaw overnight in the fridge or gently warm on the stove until hot. For best results, avoid microwaving — gentle stovetop heating helps retain the soup’s delicate texture and flavour.
Serving Suggestions
This Healing Paleo Chicken Soup is satisfying on its own, but you can add extra garnishes to suit your taste or enhance the nutritional profile:
- A squeeze of lemon juice for a bright, vitamin C boost
- Freshly chopped herbs like dill or coriander
- A drizzle of olive oil or a spoonful of ghee for healthy fats
- Spiralised zucchini or shredded cabbage for extra bulk
Serve it with a side of avocado or a few olives for a healthy dose of fats, or with roasted root vegetables for a heartier meal. You can also stir in some cooked cauliflower rice if you’re after a more filling version that still keeps it Paleo-friendly.
Why This Soup Belongs in Your Paleo Toolkit
The Healing Paleo Chicken Soup aligns perfectly with the core values of a Paleo lifestyle. It’s all about going back to basics — using real, whole foods that support your body’s natural healing processes. Whether you’re unwell, recovering, or simply craving something nurturing, this soup delivers both comfort and sustenance without compromise.
And because it’s so adaptable, you can easily modify the recipe with whatever vegetables or herbs you have on hand. It’s a brilliant way to use up odds and ends in the fridge while creating a deeply satisfying meal that feels like a warm hug from the inside out.
Tell Us How You Enjoy It
We’d love to hear how this Healing Paleo Chicken Soup turns out for you. Did you add turmeric or ginger? Did you make a big batch for freezing? Do you use it as part of your weekly meal prep? Share your variations, tips, and feedback in the comments section below. Your experience helps us all build a stronger, more supportive Paleo community.
And if you're looking for more nourishing, healing recipes, explore the rest of our blog. There’s a whole world of flavour waiting — and it’s all designed to keep you healthy, happy, and aligned with your goals.
Stay well, and happy cooking!
What's so special about grass fed beef?
Grass fed beef gets plenty of recognition on the Paleo diet, and rightly so. We know our ancestors would have undoubtedly eaten copious amounts of wild fed ruminants; not the sort that were shuttled in their droves into giant feed-lots, devoid of natural light and space to roam, and fed with industrialised slop made from genetically modified corn, barley and soya. But, ideology aside, what is it that actually makes grass fed beef superior to ‘modern’ grain fed beef? Is it worth paying extra for – sometimes double the price? In a short answer, yes. And here’s why…
As the demand for beef (and meat in general) rose significantly throughout the 20th century, ‘farmers’ began to reassess their production methods with one goal in mind. Profit. These beef barons were prepared to stop at nothing to decrease the production costs of each cow, with no concern for the animals’ welfare or for the welfare of the people eating the meat; and thus, factory farming was born. There were, of course, many who still wanted to do things the right way, and a divide became apparent. As factory farming has developed throughout the years, and cheaper, nutrient void food has become more available, this divide has become significantly greater.
One reason we eschew grains on the Paleo diet (apart from lectins, gluten and phytic acid), is the distinct lack of nutrient density that they offer in comparison with whole foods. If you genetically modify these grains, the nutrient density becomes even lower; practically non-existent. When cattle are fed a diet that is so devoid of nutrients, the meat they offer is therefore much less nutritious than that of an animal fed on a natural diet. This shows in the nutritional profiles of grass fed vs grain fed meat; grass fed is significantly higher in vitamins (in particular B vitamins, vitamin E, vitamin K and vitamin B12), minerals (including magnesium, selenium, zinc and calcium), CLA and Omega 3. We’ll come on to that last one again shortly. The lifespan of the cows also plays a part in the nutrients they offer; as factory farmed cattle have a much shorter lifespan (as they are overfed and under-exercised so that they reach the slaughter house in double quick time), they do not have time to build up the nutritional profile that they should do naturally. Quite simply, unhealthy diet + overeating + lack of exercise = nutritionally depleted beef. The same formula would also mean a nutritionally depleted human as well, which isn't really much of a shock.
We've spoke about omega 3 and omega 6 before, and how it is important to maintain as close to an even ratio as possible to reduce inflammation in the body. Thanks to their diet, grass fed beef is significantly higher in omega 3 than its grain fed counterpart. On average, grass fed beef has a ratio of around 2.5/1 (omega 6:omega 3). Depending on the grasses they graze on, it can be as low as 1:1. The ratio of grain fed beef, on the other hand, can exceed 20:1.
To decrease the production time, factory farmed cows are fed artificial hormones to fatten them up more quickly. The presence of these hormones have been linked to hormone irregularities in the humans who eat a lot of grain fed beef – which is another reason to source your meat carefully.
To summarise, grass fed beef is better for you, better for the environment, better for the economy, and better for the animals themselves. It’s the way that beef should be eaten, but sadly, it is expensive. If you are limited in how much grass fed beef you can buy for financial reasons, opt for leaner cuts of meat when you buy grain fed. There will be less of an omega 3:6 imbalance as the all-round fat content is lower. Toxins are also stored in the fatty deposits of the animals, so by choosing leaner cuts you’ll minimise the toxins that you consume. If you’re completely against buying grain fed, look for cheaper cuts of meat like shin and chuck roast, and cook them slowly. Offal is a great bet too.
Do you eat grass fed (or pastured) meat? Is it important to you?
The Impact of Grass Fed Beef on the Environment
Aside from the obvious health benefits, choosing grass fed beef also has a significant impact on the environment. Regenerative farming practices, which are often used by grass fed producers, help to restore soil health, promote biodiversity, and reduce carbon emissions. When managed correctly, pasture-raised cattle can even sequester carbon in the soil through natural grazing patterns, turning farming into a solution for climate change rather than a contributor.
In contrast, factory farming operations tend to produce significant greenhouse gas emissions, pollute waterways through chemical runoff, and destroy local ecosystems by clearing land for monoculture feed crops. Supporting farms that practise rotational grazing and maintain healthy pasture ecosystems is a vote for sustainability and the long-term health of our planet.
Animal Welfare and Ethical Considerations
One of the most compelling reasons to choose grass fed beef is the improved welfare of the animals. Cattle raised on pasture are free to roam, graze, and express natural behaviours, which is a far cry from the confinement and stress found in intensive feedlot systems. Animals that are treated humanely are generally healthier and less prone to disease, reducing the need for antibiotics and other chemical interventions.
Ethical farming respects the life of the animal and provides conditions that align with nature. For many Paleo adherents, this alignment is an important part of the lifestyle — choosing food that honours both our health and the integrity of the natural world.
Decoding Labels: What to Look For
When shopping for beef, it's not always easy to know what you're getting. Terms like “grass fed,” “grass finished,” and “pasture raised” can be confusing. Ideally, you want to look for 100% grass fed and finished beef, which means the animal was raised on pasture its entire life and not switched to grain in the final stages of fattening up. “Grass fed” alone doesn’t always guarantee this, as it can still include a period of grain finishing unless explicitly stated otherwise.
In Australia, producers are increasingly transparent, and many will provide additional information on their packaging or website. Look for certifications or producer notes that mention rotational grazing, no hormones, no antibiotics, and sustainable farming practices. Better yet, buy directly from local farmers or trusted butchers who can tell you about the origin of the meat.
The Taste Difference
Many people notice a clear difference in flavour between grass fed and grain fed beef. Grass fed beef typically has a richer, more complex flavour profile, often described as slightly “gamey” or earthy. This is due to the animal’s natural diet and slower growth rate. The fat also has a different appearance — often more yellow in colour due to the higher beta-carotene content — and the meat itself is leaner and firmer.
While grain fed beef is usually softer and milder (due to higher fat marbling and rapid growth), it lacks the nutrient density and depth of flavour found in grass fed varieties. If you’re new to grass fed beef, it may take a few meals to adjust to the difference — but many find they prefer it once their palate adapts.
Cooking Tips for Grass Fed Beef
Because grass fed beef is leaner than grain fed, it can be less forgiving when overcooked. To get the most out of your grass fed cuts, consider the following tips:
- Cook low and slow: For tougher cuts like chuck, shin, or brisket, slow cooking helps break down connective tissue while preserving moisture.
- Don’t overcook steaks: Grass fed steaks are best enjoyed medium-rare to medium. Use a meat thermometer to ensure accuracy.
- Rest the meat: After cooking, let the meat rest to allow juices to redistribute evenly.
- Marinate for tenderness: A light marinade with olive oil, vinegar, and herbs can help tenderise lean cuts before cooking.
Adapting your cooking technique slightly can ensure you’re getting the most out of your investment and enjoying every bite.
Making It Work on a Budget
If the cost of grass fed beef is a concern, there are still ways to make it fit into your weekly shop. Start by prioritising quality over quantity. You may not be able to afford it every day, but even a few meals per week can make a difference. Stretch smaller amounts of beef further by combining it with lots of vegetables or using it in soups, stews, and curries.
Cheaper cuts like beef cheeks, oxtail, or liver are not only more affordable but often more nutrient-dense than prime cuts. Liver in particular is one of the most nutrient-rich foods you can eat, and grass fed liver is in a completely different league nutritionally compared to grain fed.
You can also consider buying in bulk from a local producer or butcher. Purchasing a quarter or half a cow is often significantly cheaper per kilo and gives you a variety of cuts to experiment with. Many producers also offer meat boxes or subscription services, which can help you plan meals and stay within budget.
Supporting Local and Regenerative Farms
When you choose grass fed beef, you’re often supporting small to medium-sized local farms that prioritise regenerative practices. This keeps your money within the local economy and encourages farmers to continue ethical, sustainable methods of raising livestock. Building a relationship with your local producer also gives you insight into how your food is raised — something that is completely lost when shopping from large supermarket chains.
Some farms also offer farm tours or open days, which can be a great way to connect with your food, meet the animals, and learn more about the process from paddock to plate. It’s a fantastic way to educate children about where their food comes from and to build a deeper respect for the meat you eat.
A Conscious Choice
Ultimately, grass fed beef is about more than just nutrition. It represents a return to traditional, respectful food systems — ones that care for the land, the animals, and our own health. It aligns perfectly with the principles of the Paleo diet, which champions real, whole, natural foods eaten in their most unprocessed form. While it may require a bit more effort and investment, the benefits for your body, the environment, and your conscience are well worth it.
Spicy Stuffed Aubergine with Savoury Filling
When the weather cools and you're craving something warm, comforting, and deeply satisfying, this Spicy Stuffed Aubergine recipe hits all the right notes. It's an adaptable, nutrient-packed dish that delivers both texture and flavour, whether you make it vegetarian or add a Paleo-approved protein. With a perfectly roasted aubergine shell filled with a richly spiced filling, this meal is as nourishing as it is moreish.
Best of all, it's versatile. While the recipe below is meat-free, you can easily stir through some browned minced beef or lamb to boost the protein content and make it even heartier. It's also a great way to use up any leftover vegetables you have on hand. With a good balance of healthy fats, fibre, and natural flavour, this dish proves that eating well doesn't have to mean compromising on comfort.
Spicy Stuffed Aubergine
Equipment
- Baking dish
- Steamer
- Large pan
- Mixing bowl
Ingredients
- 1 large aubergine halved lengthwise
- 1 sweet potato peeled and diced
- 1 carrot peeled and diced
- 1 zucchini diced
- 2 cups of stock chicken or vegetable
- 1 brown onion finely diced
- 1/8 tsp ground cumin
For the Spice Mixture:
- 1/4 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp ground coriander
- 1/8 tsp ground cloves
- 1/8 tsp ground mace
- 1/8 tsp cayenne pepper
- 1/8 tsp cinnamon
Instructions
- Preheat the Oven: First, set your oven to 190C (375F).
- Prepare the Spice Mixture: Then, in a bowl, thoroughly combine all of the spice mixture ingredients and set aside.
- Cook the Vegetables: Next, boil a pan of water and once boiling, add in the diced sweet potato and carrot. Steam for a couple of minutes to soften. Add the diced zucchini and cook for a further three minutes until all the vegetables are tender.
- Hollow and Steam Aubergine: Then, hollow out the aubergine halves, retaining the insides. Steam the aubergine halves until tender, approximately 5 minutes, then allow to cool.
- Prepare the Filling: Next, in another pan, bring the stock to a boil, add the spice mixture and diced onion. Cook until the onion is soft, then add the reserved aubergine pieces. Cook for a few more minutes, then add the carrots, sweet potatoes, zucchini, and ground cumin. Stir well to combine.
- Stuff the Aubergines: Spoon the vegetable mixture into the aubergine shells and place them in a baking dish. Cover with foil and bake for approximately 30 minutes until thoroughly cooked.
- Serve: Finally, top with fresh herbs and serve. Enjoy as a main dish or a hearty side.
Why Aubergines Are the Star of the Show
Aubergines (or eggplants, as our US friends call them) are often overlooked in the Paleo world, but they shouldn’t be. They’re low in carbs, high in antioxidants, and an excellent source of dietary fibre. Their meaty texture makes them ideal for stuffing, grilling, or roasting. When cooked properly, aubergine becomes soft, silky, and the perfect vessel for soaking up bold flavours like garlic, cumin, paprika, and chilli.
A Comforting Dish with Flexible Options
This stuffed aubergine recipe has endless variations. You can mix up the vegetables, add your favourite spice blends, or include chopped nuts or seeds for added crunch. If you’re not strictly meat-free, consider stirring through some minced beef or lamb before baking, or top with sliced grilled chicken after it’s cooked.
For a plant-based protein boost, toss in a handful of chopped walnuts, or use a spoonful of tahini stirred into the filling. The creamy texture of tahini pairs beautifully with the bold spice profile and adds extra richness to each bite.
Serving Suggestions
Serve these stuffed aubergine halves with a side of fresh greens, such as rocket or baby spinach dressed in a splash of lemon juice and olive oil. If you're planning a Paleo feast, these pair beautifully with grilled meats, roasted root vegetables, or a simple cauliflower mash.
For something a little different, try a drizzle of herb-infused olive oil or a spoonful of homemade tomato relish on the side. This adds extra depth to the dish and balances out the spice.
Make-Ahead Tips
These Spicy Stuffed Aubergines are perfect for prepping in advance. You can roast the aubergine halves and prepare the filling up to a day before serving. When ready to eat, simply stuff and bake until everything is piping hot and slightly golden on top. Leftovers keep well in the fridge and are ideal for lunch the next day.
Looking to freeze? Cooked stuffed aubergines can be frozen in an airtight container. Reheat in the oven until heated through. They make a great last-minute dinner option when you're short on time but still want a nourishing meal.
Using What You Have
This recipe is very forgiving. Feel free to substitute the vegetables in the filling with whatever is in your fridge. Chopped courgette, grated carrot, finely shredded kale, or mushrooms all work well. Just aim for a balance of moisture and texture, so the filling isn’t too dry or too wet.
Perfect for Entertaining
These look impressive on a plate, making them perfect for a dinner party or casual get-together. You can easily double the recipe to serve a crowd, and the individual aubergine halves are ideal for plating up a colourful, elegant meal. Add a generous sprinkle of fresh herbs right before serving to give the dish a final hit of brightness.
Love Stuffed Veggies?
If you enjoy this dish, don’t miss my stuffed capsicum recipe. It’s another versatile and visually stunning way to enjoy your veggies, using a similar approach with different textures and flavours. Combining both dishes makes for a vibrant and satisfying Paleo meal that's as appealing to look at as it is to eat.
Get Involved
Do you have a go-to stuffed vegetable recipe? Perhaps a special twist or spice blend that elevates your version? Share your ideas and variations in the comments below. We love hearing how you make these recipes your own.
Whether you're eating solo, cooking for family, or entertaining guests, this Spicy Stuffed Aubergine recipe is bound to become a regular part of your Paleo rotation. Full of flavour, easy to customise, and incredibly satisfying, it’s a dish that proves healthy eating doesn't need to be complicated.
For more Paleo recipe inspiration, explore the site for everything from one-pan meals and salads to desserts and comfort food favourites. And if you make this dish, let us know how it turned out. Happy cooking!
Paleo Scallops with Lime & Tarragon Butter
Seafood is one of the most nutrient-dense foods you can include in a Paleo lifestyle — assuming you source it well. Quality really matters when it comes to seafood, and scallops are one of the most delicious and healthful options available. When cooked properly, they’re sweet, tender, and lightly briny — a true delicacy. This recipe for Paleo Scallops with Lime and Tarragon Butter is quick to prepare, naturally grain- and dairy-free, and packed with flavour. It’s perfect for an elegant starter, a light summer dinner, or even a protein-rich snack straight off the barbecue.
Scallops are a great choice for Paleo eaters, especially when paired with fresh lime juice and fragrant tarragon. These Lime and Tarragon Scallops are not only delicious but also incredibly healthy. Packed with protein, minerals, and vitamins, they make a nutritious addition to any Paleo diet. The combination of citrus and herbs adds a bright, fresh lift that pairs perfectly with the natural sweetness of scallops, making this a dish you’ll want to make again and again.
Recipe: lime & tarragon scallops
Equipment
- Bowl
- Skewers
- Barbecue or grill
Ingredients
- 24 or about 500g scallops (minus the roe)
- handful of freshly chopped tarragon if you can't get it, dried will do
- Juice of half a lime
- 1 tablespoon extra virgin olive oil
- 3 limes cut into wedges approx 8 wedges per lime
Instructions
- Marinate the Scallops: First, in a bowl, mix the scallops, chopped tarragon, lime juice, and extra virgin olive oil. Ensure they are coated thoroughly and evenly.
- Prepare the Skewers: Next, thread a wedge of lime and one scallop onto each skewer.
- Cook the Scallops: Cook on the barbecue (or grill), making sure they are all cooked through, approximately 2-3 minutes per side until they are opaque and slightly firm to the touch.
Why Scallops Are a Paleo Superfood
Scallops might look small and delicate, but they pack a powerful nutritional punch. Each serving offers a generous dose of high-quality protein, making them ideal for supporting muscle repair, hormone balance, and satiety. But the benefits don’t stop there. Scallops are also loaded with important micronutrients that are often under-consumed in a modern diet — even a Paleo one.
The humble scallop is packed with protein and also a great source of minerals such as zinc, potassium, and magnesium. They're very high in vitamin B12, and also provide iodine — which can be hard to get in adequate amounts on a Paleo diet. Small amounts of omega-3 fatty acids are also found in this humble seafood. The nutrient density of scallops makes them a worthy addition to your regular meal rotation, particularly for those focusing on clean protein and whole foods.
Why Tarragon and Lime Work So Well Together
This recipe relies on just a few key ingredients — and each one plays an important role in enhancing the natural flavour of scallops. Tarragon brings an aromatic, slightly anise-like flavour that pairs exceptionally well with delicate seafood. Its grassy notes lift the dish and provide a sophisticated contrast to the rich umami depth of the scallops.
Lime juice adds brightness and acidity, cutting through the richness and ensuring the final dish is light, refreshing, and full of zest. When combined with a base of ghee or olive oil, these ingredients create a silky, flavourful glaze that coats each scallop perfectly. The result is elegant and satisfying, with no unnecessary complexity.
Tips for Buying and Preparing Scallops
If you’re new to scallops, here are a few tips to ensure you get the best results:
- Choose dry-packed scallops: Avoid “wet” scallops that have been treated with phosphates to increase shelf life. These tend to release a lot of liquid during cooking and won’t sear properly.
- Fresh vs frozen: If you can’t find fresh scallops, high-quality frozen ones are perfectly fine. Just defrost thoroughly and pat them dry before cooking.
- Pat them dry: Moisture is the enemy of a good sear. Use a paper towel to blot scallops before cooking so they develop a lovely golden crust.
- Don’t overcook: Scallops only need about 1–2 minutes per side in a hot pan or on the barbecue. They should be opaque on the outside but still slightly translucent in the middle for the perfect texture.
Cooking Scallops Indoors vs Outdoors
These scallops are great on a barbecue served with a big green salad — and are sure to be a hit! If it's not barbecue weather, the grill will do just fine instead.
Barbecuing scallops imparts a lovely charred flavour and is perfect for outdoor entertaining. Simply thread the scallops onto skewers to keep them from falling through the grates, brush with the lime-tarragon butter, and cook over medium-high heat.
Indoors, a cast iron skillet or grill pan works beautifully. Heat the pan until it’s smoking hot, then add the scallops and cook undisturbed to get that perfect caramelisation. Once both sides are golden, remove from heat and drizzle with more of the flavoured butter for maximum impact.
Serving Suggestions
These scallops are incredibly versatile and can be paired with many different sides depending on the season and occasion. Here are a few ideas to build a complete Paleo plate:
- Big leafy salad: Toss mixed greens with avocado, cucumber, and a simple lemon vinaigrette.
- Cauliflower rice: Serve scallops over a bed of herbed cauliflower rice for a light yet satisfying meal.
- Zucchini noodles: Toss with garlic and olive oil and top with scallops for a grain-free twist on pasta night.
- Roasted vegetables: Sweet potato, asparagus, or Brussels sprouts make hearty, nutrient-rich accompaniments.
Can’t Find Scallops?
While scallops are the star of this dish, the same lime and tarragon flavour combination works beautifully with other types of seafood. If you can’t get hold of scallops, how about trying some clams, mussels, or oysters instead? These shellfish are also nutrient-dense and fit perfectly into a Paleo framework. You could even try this method with wild-caught prawns or white fish like barramundi or snapper — just adjust the cooking time as needed.
Storage and Leftovers
Scallops are best served immediately, as their texture can change significantly after reheating. However, if you do have leftovers, store them in an airtight container in the fridge for up to one day. To reheat, gently warm them in a skillet over low heat with a little of the lime butter until just heated through. Avoid microwaving, as it tends to make scallops rubbery.
Final Thoughts
Scallops are one of the best seafood choices you can make — both in terms of nutrition and culinary enjoyment. This recipe for Paleo Scallops with Lime and Tarragon Butter showcases them at their best, offering a perfect balance of fresh, zesty, and herbaceous flavours with minimal effort.
Whether you’re cooking a special dinner, looking for a healthy appetiser, or want something light and satisfying on a warm day, this dish fits the bill. High in protein, rich in key vitamins and minerals, and full of clean, vibrant flavour — it’s a must-try for any Paleo kitchen.
Do you eat much seafood? I'd love to hear how you cook yours in the comments below!
Cooking Paleo with Sweet Potatoes
Before I went paleo I ate a lot of white potatoes. Now, I eat
The Ultimate Guide to Making Perfect Bacon Wrapped Chicken Drumsticks
When it comes to Paleo-friendly dishes that are both impressive and easy to prepare, these Bacon Wrapped Chicken Drumsticks tick all the boxes. Juicy chicken wrapped in crispy bacon? That’s a combination that never fails to please. Whether you're hosting a summer barbecue or looking for a make-ahead meal with minimal effort, this recipe is guaranteed to be a hit.
These Bacon Wrapped Chicken Drumsticks are always a winner at barbecues. It helps that they can be prepared in advance, leaving less to worry about when it's barbecue time. Whilst these are bacon-wrapped, you can also try pancetta instead, which I find tends to be easier to work with. Oh – and bacon really isn't all that bad, providing what you buy is good quality – so there's no reason not to enjoy.
They’re perfect for feeding a crowd, customisable to your taste, and suitable for everything from casual cookouts to celebratory gatherings. Plus, this is one of those recipes that looks far more complex than it really is. With a few simple ingredients and a little prep, you’ll have a dish that’s sure to steal the show at your next get-together.
Recipe: Bacon Wrapped Chicken Drumsticks
Equipment
- Sharp knife
- Barbecue grill
Ingredients
- 10 bacon rashers
- 10 chicken drumsticks
- dash of extra virgin olive oil
- sea salt and black pepper
Instructions
- First, cut the bacon into long narrow strips with a sharp knife.
- Next, wrap the bacon around the drumsticks and hold in place with cocktail sticks.
- Then, brush the bacon-wrapped drumsticks with olive oil and season with sea salt and black pepper.
- Cook on a hot barbecue until cooked through, making sure there are no pink bits before serving!
Why Bacon and Chicken Are a Perfect Pair
The combination of chicken and bacon is simply irresistible, and it’s more than just flavour that makes them work so well together. Chicken drumsticks provide the juicy, tender meat, while the bacon adds saltiness, crunch, and fat — which helps keep the chicken moist during cooking. The bacon crisps up beautifully on the grill or in the oven, locking in the chicken’s natural juices and creating a rich, savoury flavour profile with every bite.
The fattiness of the bacon complements the leaner protein of the chicken drumstick, giving you a well-rounded dish that satisfies hunger and supports energy levels — perfect for those following a high-protein Paleo lifestyle.
Choosing the Right Ingredients
While this recipe is simple, the quality of the ingredients you choose will have a big impact on the final result. Here are a few things to keep in mind when shopping for your ingredients:
- Chicken drumsticks: Choose free-range or organic drumsticks if possible. They tend to have better flavour and texture, and align better with clean eating values.
- Bacon: Opt for nitrate-free, sugar-free bacon made from pasture-raised pork. The fewer the ingredients, the better. If you prefer a thinner wrap, pancetta is an excellent alternative.
- Seasoning: Stick to Paleo-approved spices. Garlic powder, smoked paprika, and cracked black pepper work beautifully. Avoid seasoning blends with anti-caking agents or added sugars.
Preparation Tips for Success
These drumsticks are straightforward to make, but a few small tips can make a big difference:
- Pat the drumsticks dry: This helps the seasoning stick and allows the bacon to crisp rather than steam.
- Use toothpicks if needed: If your bacon won’t stay in place, secure it with toothpicks. Just remember to remove them before serving.
- Overlap the bacon: Wrapping slightly on the diagonal allows for full coverage and helps the bacon stay in place during cooking.
- Preheat the barbecue or oven: A hot cooking surface helps sear the bacon quickly, locking in moisture and improving flavour.
You can prep these drumsticks the night before and keep them covered in the fridge until you're ready to cook. This is particularly handy when entertaining — it allows you to enjoy your time with guests rather than being stuck in the kitchen.
Barbecue vs Oven
These drumsticks are perfect for any BBQ gathering, providing a tasty and satisfying option for your guests. However, if weather or logistics make outdoor cooking tricky, don’t worry — the oven works just as well.
On the barbecue: Cook the drumsticks over indirect heat with the lid closed, then move them to direct heat at the end to crisp up the bacon. This method imparts a lovely smoky flavour and ensures even cooking without burning.
In the oven: Bake at 200°C (180°C fan) for around 35–40 minutes, turning once to ensure the bacon cooks evenly on all sides. Finish under the grill for 2–3 minutes to crisp up the bacon if needed.
Serving Suggestions
These bacon wrapped chicken drumsticks are versatile enough to serve with a variety of sides. Here are some Paleo-friendly options to build a complete meal around them:
- Big green salad: A mix of rocket, spinach, cucumber, and avocado tossed in olive oil and lemon juice pairs beautifully with the richness of the bacon.
- Cauliflower mash: A creamy, low-carb side that balances the texture of the drumsticks.
- Roasted sweet potato wedges: The natural sweetness of the potato contrasts nicely with the savoury bacon.
- Grilled vegetables: Zucchini, red capsicum, and eggplant slices work especially well on the barbecue.
These drumsticks also make great leftovers. Store them in an airtight container and enjoy cold for lunch the next day, or reheat gently in the oven. They travel well too, making them a brilliant addition to lunchboxes or picnic baskets.
Customise to Your Taste
This recipe is flexible, and you can easily tailor it to suit your flavour preferences or dietary needs. Here are a few ideas to get you started:
- Add herbs: Tuck fresh rosemary or thyme between the bacon and chicken before cooking for extra flavour.
- Spice it up: Rub with cayenne, chipotle, or chilli flakes for a little heat.
- Try a glaze: Brush the bacon with a mixture of mustard and a touch of honey (if you include honey in your Paleo plan) for a sweet and spicy finish.
- Swap the cut: If you prefer, try the same technique with chicken thighs or even wings.
Health Benefits
Creating these Bacon Wrapped Chicken Drumsticks allows you to enjoy a rich and satisfying meal that aligns with your Paleo lifestyle. The combination of tender chicken and crispy bacon provides a delightful texture and flavour that will make your barbecue special. This dish is perfect for those looking to maintain a grain-free and dairy-free diet while still enjoying delicious and hearty meals.
Bacon — when sourced from high-quality producers — can be a beneficial part of a Paleo diet. It provides fat-soluble vitamins, selenium, and good fats, especially when balanced with leaner cuts of meat like chicken. Combined, this dish delivers plenty of protein, healthy fats, and minerals like zinc and iron in a format that's easy to digest and free from common allergens.
Final Thoughts
These bacon wrapped chicken drumsticks are the perfect Paleo-friendly crowd-pleaser. They’re satisfying, packed with flavour, and look great on the plate. With minimal prep, customisable seasoning, and a combination of protein and fat that supports energy and satiety, this dish deserves a place in your regular rotation.
Whether you're cooking for family, hosting a casual BBQ, or just meal prepping for the week ahead, this recipe delivers every time. Make them your own with herbs and spices, pair with fresh veggies, and enjoy a meal that’s as nourishing as it is delicious.
For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Bacon Wrapped Chicken Drumsticks in the comments below. Happy cooking!
Spicy Almond Lamb – Rich & Warming Dinner
When it comes to impressing guests at a barbecue or enjoying a flavour-packed Paleo dinner at home, this Spicy Almond Lamb recipe is one of my favourites. The secret lies in the marination — the longer you allow the lamb to soak in those delicious, warming spices and rich almond flavours, the better the end result. If you can prep this a day ahead, you’ll be rewarded with an intensely savoury dish that has depth, warmth, and just the right amount of spice.
Lamb has long been a hero protein in the Paleo world, appreciated not only for its rich taste but also for its nutritional value. Packed with iron, zinc, and B vitamins, it’s a brilliant choice for those looking to maintain strength and energy on a grain-free, dairy-free lifestyle. This recipe elevates lamb even further with the addition of almond meal — a nutty, slightly sweet ingredient that creates a wonderful crust and helps lock in the juicy flavours during cooking.
Recipe: spicy almond lamb
Equipment
- Mixing bowl
- Barbecue grill
- Brush
Ingredients
- 1/3 cup of extra virgin olive oil
- juice of one lemon
- handful fresh mint chopped
- 1 tablespoon almond meal
- 1 tablespoon lemongrass finely chopped
- 1 tablespoon coriander
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 6 lamb steaks
Instructions
- Mix the Marinade: In a bowl, combine the olive oil, lemon juice, chopped mint, almond meal, lemongrass, coriander, garam masala, and cumin. Mix well until thoroughly combined.
- Marinate the Lamb: Add the lamb steaks to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
- Prepare the Barbecue: Preheat your barbecue grill to medium-high heat.
- Grill the Lamb: Place the marinated lamb steaks on the grill. Brush with the remaining marinade occasionally while cooking. Grill the lamb until it is tender and cooked through, about 10 minutes on each side depending on thickness.
- Serve and Enjoy: Serve the spicy almond lamb steaks hot, paired with a fresh salad and other barbecue favorites like paleo sausages and homemade burgers.
Why Almonds Work So Well with Lamb
Almond meal is one of those Paleo pantry staples that works wonders in both sweet and savoury recipes. In this dish, it acts almost like a breadcrumb substitute, helping the spice mix stick to the lamb and creating a lovely texture once grilled. Almonds are also a fantastic source of healthy fats, magnesium, and vitamin E — so you’re getting nutrition as well as flavour.
Pairing almonds with lamb adds a unique contrast that enhances the richness of the meat while adding a subtle nutty undertone. It’s a perfect marriage of textures and tastes that will leave everyone at the table asking for seconds.
The Importance of Marination
One of the standout elements of this recipe is the spice rub and marinade. A combination of garlic, chilli, fresh herbs, and lemon brings brightness to the dish, balancing out the richness of the lamb and almonds. Leaving the lamb to marinate overnight not only tenderises the meat but also ensures every bite is infused with deep, aromatic flavour. If you’re short on time, a couple of hours will do, but overnight is ideal.
Use a shallow dish or ziplock bag to ensure the marinade coats the lamb evenly. Turn it occasionally if you can, especially if you're prepping ahead of time. It’s also best to bring the lamb to room temperature before grilling to ensure it cooks evenly.
Cooking Tips for Perfect Lamb
Whether you’re grilling outdoors or using a cast-iron skillet indoors, high heat is essential for getting that caramelised crust on the lamb. Searing the outside helps lock in the juices, while the almond meal provides a beautiful golden finish.
For medium-rare lamb, aim for an internal temperature of about 60°C. If you prefer it more well-done, go up to around 70°C. Resting the lamb after cooking is crucial — give it at least 10 minutes to allow the juices to redistribute throughout the meat before slicing.
Serving Suggestions
This dish is perfect as the centrepiece of a Paleo barbecue or summer dinner party. It pairs beautifully with a fresh garden salad, grilled vegetables, or a light cucumber and mint yoghurt-style dip made with coconut cream for a dairy-free alternative.
If you're going all out for a Paleo BBQ, serve it alongside classics like homemade Paleo sausages and sweet potato burgers. For an extra splash of colour and nutrition, a beetroot and orange salad makes a beautiful side. And don’t forget a bowl of washed mixed greens tossed with lemon and olive oil.
Leftovers and Storage
If you happen to have any leftovers (though it’s unlikely!), this lamb keeps well in the fridge for up to three days. You can slice it thinly and serve cold in lettuce wraps with avocado and a squeeze of lime for a delicious next-day lunch. Alternatively, reheat gently and serve over a bed of cauliflower rice for a quick midweek dinner.
Make It Your Own
This recipe is wonderfully adaptable. If you’re not a fan of chilli, simply reduce or omit it for a milder version. Add smoked paprika or cumin for extra depth, or experiment with rosemary or thyme for a more Mediterranean feel. For an extra punch, stir a little grated fresh ginger into the marinade. And if you prefer a different cut, this recipe also works beautifully with lamb chops or even diced lamb skewers.
Final Thoughts
This Spicy Almond Lamb is more than just a Paleo barbecue dish — it’s a celebration of flavour, texture, and nutrition. With its rich marinade, satisfying crunch from the almond meal, and melt-in-your-mouth lamb, it ticks every box for a memorable meal.
Whether you’re serving it up for friends, family, or simply treating yourself to a delicious dinner, this dish is sure to become a staple in your Paleo repertoire. Don’t forget to let me know in the comments how it turned out for you and share any creative twists you tried. Happy grilling!
Paleo Herbed Pork Skewers
When it comes to easy, flavour-packed meals that celebrate summer, these Paleo Herbed Pork Skewers are hard to beat. Not only do they bring a punch of herbaceous taste, but they’re also quick to prepare and ideal for make-ahead cooking. This makes them perfect for weeknight dinners, entertaining, or batch-prepping for the week ahead. Whether you're hosting a backyard barbecue or simply wanting something different for dinner, these skewers are a standout choice.
The beauty of skewers lies in their simplicity. With minimal prep and fuss, you can have an impressive, nourishing meal that looks as good as it tastes. Pork is a wonderfully lean protein, and when paired with fresh herbs and a touch of olive oil, it transforms into a dish that’s both satisfying and perfectly aligned with a Paleo lifestyle.
Recipe: herbed pork skewers
Equipment
- Skewers
- Barbecue grill
Ingredients
- 750 g pork fillets
- 1 tablespoon fresh parsley finely diced
- 1 tablespoon fresh sage finely diced
- 1 tablespoon fresh rosemary finely diced
- 2 garlic cloves minced
- Dash of extra virgin olive oil
- Juice of a lemon
Instructions
- Prepare the Pork: Cut the pork into small cubes, ensuring all the cubes are of similar size to ensure even cooking.
- Mix the Herbs: In a bowl, combine the fresh parsley, sage, and rosemary.
- Marinate: In a large bowl, mix the pork cubes with the minced garlic, olive oil, lemon juice, and the herb mixture. Ensure the pork is evenly coated with the marinade. Refrigerate for a few hours or overnight to allow the flavours to meld.
- Thread on Skewers: Once marinated, thread the pork cubes onto skewers, ready for grilling.
- Barbecue: Grill the pork skewers on a barbecue until they are tender and cooked through, turning occasionally to ensure even cooking. Serve hot.
Why Fresh Herbs Make a Difference
Fresh herbs aren’t just for garnish — they’re essential for flavour. While dried herbs have their place in the kitchen, fresh herbs offer a vibrancy and complexity that simply can’t be matched. In this recipe, the combination of rosemary, thyme, parsley, and oregano adds depth and freshness that complements the pork beautifully. If you're growing your own herbs, even better. Use what’s in season and flourishing in your garden. Basil, sage, or even mint can offer exciting variations.
Tips for the Perfect Skewers
- Choose quality pork: Pork loin or shoulder trimmed into chunks works best. Choose a cut that isn’t too lean so it stays juicy.
- Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Marinate well: Allow at least 1–2 hours of marinating time in the fridge. You can even leave them overnight for maximum flavour.
- Cook on high heat: A hot barbecue or grill pan helps develop a nice char while locking in the juices.
Serving Suggestions
These pork skewers are incredibly versatile. Serve them with a big green salad for a refreshing summer dinner, or pair with grilled vegetables like zucchini, capsicum, and red onion. If you’re after something more filling, try a side of roasted sweet potatoes or cauliflower rice. For a flavour boost, drizzle with a squeeze of lemon or serve with a simple herb sauce made with extra herbs, olive oil, lemon juice, and garlic.
Perfect for Meal Prep and Entertaining
Whether you’re cooking just for yourself or hosting guests, these skewers deliver. They can be assembled in advance and stored in the fridge until you’re ready to cook, making them ideal for fuss-free entertaining. Leftovers keep well too — simply store in an airtight container in the fridge for up to 3 days. They’re great cold or gently reheated, making them a useful addition to lunchboxes or post-workout meals.
Get Creative with Marinades and Variations
Once you’ve made these once, you’ll want to experiment. Try adding crushed garlic, a little lemon zest, or chilli flakes to the marinade for a spicy twist. Swap the herbs depending on what you have on hand — or even incorporate different spices or blends like Cajun or Middle Eastern flavours. You could also alternate the pork on the skewers with chunks of capsicum, zucchini, or mushroom for added variety and nutrition.
The Nutritional Benefits of Herbed Pork Skewers
Pork is a rich source of protein and B vitamins, particularly thiamine, which plays a crucial role in energy metabolism. When combined with antioxidant-rich herbs, healthy fats from olive oil, and served alongside a colourful array of vegetables, this meal is balanced and nourishing. For those following a strict Paleo diet, this recipe ticks all the boxes — free from grains, dairy, and refined sugars, while delivering maximum flavour.
What Makes This Recipe Stand Out?
This herbed pork skewer recipe stands out not just for its taste, but for its simplicity and adaptability. It's an ideal recipe to whip up when time is short but you still want to serve something impressive and wholesome. By using simple, real-food ingredients and fresh herbs, you’re creating a dish that feels gourmet but doesn’t require any complex techniques or long ingredient lists.
Ideas for Your Next Barbecue
When planning your next barbecue, consider offering a skewer bar with different options. These herbed pork skewers could be the centrepiece, joined by other variations like beef and mushroom, chicken satay, or vegetable-only options for variety. Offer a range of Paleo-friendly dips like guacamole, tahini-lemon dressing, or a spicy salsa for dipping.
Share Your Skewer Creations
I’d love to hear how you made these your own. Did you try a different herb combination or add some vegetables to the skewers? Maybe you used the same marinade for a different protein? Share your tweaks and tips in the comments below so we can all get inspired for our next barbecue feast.
For more barbecue inspiration, check out our full range of Paleo barbecue recipes. Don’t forget to explore ways to use your homegrown herbs, and be sure to store your spices properly to maximise flavour and longevity.
Enjoy your skewers, and happy Paleo grilling!
