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South Indian Pepper Chicken paleo diet recipe dinner

Pepper Chicken – South Indian Inspired Paleo Dish

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If you're craving something bold, spicy, and unmistakably satisfying, this South Indian Pepper Chicken recipe should be next on your Paleo meal plan. While many South Indian dishes lean towards vegetarian ingredients, there are a few meat-based recipes that truly stand out—this is one of them. It’s a fiery, full-bodied dish where black pepper doesn’t just make a cameo but takes centre stage.

In most recipes, black pepper plays a background role, enhancing flavours quietly from the sidelines. Here, however, it’s celebrated as a hero ingredient. When used generously and intentionally, black pepper delivers a heat that’s very different from chillies. It’s earthy, fragrant, and lingers on the palate in the best possible way. So if you're a fan of spice, this dish will not disappoint.

South Indian Pepper Chicken paleo diet recipe dinner
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5 from 1 vote

South Indian Pepper Chicken

South Indian Pepper Chicken is a bold and spicy dish perfect for curry enthusiasts. Featuring black pepper as a primary ingredient, this dish is packed with flavour and sure to satisfy your carnivore cravings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: South Indian
Keyword: paleo dinner, South Indian Pepper Chicken, Spicy Chicken Recipe
Servings: 4 Serves
Calories: 300kcal
Cost: $20

Equipment

  • Large pan
  • Grater

Ingredients

  • 4 chicken breasts diced
  • 1 red pepper deseeded and cut into strips
  • 1 yellow pepper deseeded and cut into strips
  • 4 cloves of garlic crushed
  • 4 cm fresh ginger grated
  • 1 onion finely chopped
  • 400ml can chopped tomatoes
  • 1 teaspoon turmeric
  • 1 handful fresh coriander cilantro, chopped
  • 1 tbsp coconut oil
  • Plenty of freshly ground black pepper
  • Juice of ½ lemon
  • Sea salt

Instructions

  • Season the Chicken: Season the diced chicken with the lemon juice, plenty of black pepper, and a pinch of sea salt. Add a little more pepper just for safe keeping!
  • Brown the Chicken: Heat half the coconut oil in a large pan over high heat. Brown the chicken for 3–4 minutes, then set aside.
  • Sauté the Aromatics: Drain the meat juices from the pan, then return it to medium heat. Add the remaining coconut oil and sauté the onions for a couple of minutes. Once they turn golden brown, add the crushed garlic, grated ginger, and turmeric. Allow to sweat for a few minutes to let the flavours release.
  • Simmer the Sauce: Add the chopped tomatoes and simmer for two minutes. Return the chicken to the pan along with the chopped peppers. Turn up the heat, cover with a lid, and cook for 10–15 minutes until the meat is really tender.
  • Add Fresh Herbs: Remove the lid and add the fresh coriander just before serving. This dish works wonderfully with fresh steamed veggies or cauliflower rice.

The Essence of South Indian Flavours

South Indian cuisine is known for its rich use of spices, fresh curry leaves, coconut, tamarind, mustard seeds, and aromatic herbs. Unlike the creamy, tomato-based curries found further north, southern dishes are often sharper, tangier, and more assertively spiced. This pepper chicken is a great introduction to that world, offering deep, layered heat without the need for any dairy or sugar.

While chillies are often the go-to for spice, black peppercorns add a very different type of warmth. They're sharp but not acidic, spicy but not overwhelming. When toasted and crushed, they bring out a warming complexity that enhances the other ingredients and gives this dish its distinct identity.

Why Black Pepper Deserves the Spotlight

Often overlooked in favour of hotter spices, black pepper is actually one of the oldest and most valued spices in the world. Native to South India, it has been traded globally for thousands of years. In this recipe, it’s used not just for a bit of bite, but as a fundamental flavour component.

Using coarsely ground black pepper provides a delightful texture and a smoky, aromatic flavour that permeates the chicken. Unlike chilli heat, which hits you upfront, pepper builds slowly and becomes more intense with each bite. This makes for a warming, crave-worthy dish that satisfies without overwhelming.

Key Ingredients and Why They Matter

Here’s a breakdown of what makes this dish so special:

  • Chicken: Boneless thighs are ideal as they stay tender and juicy. However, bone-in pieces can also be used for a richer flavour.
  • Black Pepper: Use freshly cracked black peppercorns, not pre-ground powder, for maximum flavour.
  • Garlic and ginger: This duo forms the aromatic base and adds depth to the dish.
  • Onion: Slowly caramelised onion balances the heat and adds a touch of sweetness.
  • Curry leaves: These are optional but highly recommended for an authentic South Indian flavour.
  • Coconut oil: Adds richness and helps carry the spices without overpowering the dish.

Each of these ingredients plays a role in creating a dish that is rich, complex, and true to its regional roots.

Preparing the Dish

The key to success with this recipe is patience. Allow your onions to caramelise properly—this adds sweetness to balance the pepper. When frying the black pepper and other spices, ensure your heat is medium so they don’t burn. Toasting the spices releases their essential oils, unlocking their full aroma and flavour.

Once the chicken is added, it's important to let it cook gently in the spice mix. This allows it to absorb all the rich flavours and ensures the meat stays tender. Towards the end, you can adjust the seasoning with a bit more pepper or a squeeze of lemon for brightness.

Paleo-Friendly Serving Ideas

This pepper chicken pairs beautifully with simple sides that don’t compete with its bold flavour. Consider the following serving options:

  • Cauliflower rice: A light, neutral base that absorbs the spicy juices well.
  • Steamed green beans or spinach: The mildness of the greens contrasts the heat of the chicken.
  • Mashed sweet potato: Offers a touch of natural sweetness to balance the spice.
  • Shredded cabbage slaw: Adds a cooling crunch, perfect for taming the heat.

If you're hosting, consider serving this dish with a side of cooling coconut yoghurt and cucumber ribbons. The contrast of hot and cold elements makes for a more rounded meal experience.

Tips for Perfect Pepper Chicken

To ensure your pepper chicken turns out perfect every time, follow these handy tips:

  • Use whole peppercorns: Crush them fresh for a much stronger, more aromatic result.
  • Don’t rush the onions: Take time to caramelise them slowly for that essential base note.
  • Use curry leaves if possible: They elevate the dish with an authentic South Indian fragrance.
  • Adjust spice to taste: If you're unsure about heat levels, start with less pepper and add more as you go.

Leftovers and Storage

This dish keeps well and even improves after a night in the fridge, as the flavours deepen and meld. Store in an airtight container for up to three days. Reheat gently in a pan or microwave with a splash of water or broth to keep it moist.

Leftover pepper chicken can also be used in a wrap with lettuce and cucumber, or stirred into a Paleo-friendly soup or hash for a spicy twist.

Why This Recipe Works for Paleo

This South Indian Pepper Chicken recipe aligns beautifully with Paleo principles. There are no grains, legumes, refined sugars, or dairy involved. Instead, the focus is on clean, whole ingredients and healthy fats. It’s high in protein, rich in flavour, and free from unnecessary additives or fillers.

Unlike many takeaway or restaurant versions, this homemade version avoids seed oils, thickeners, and hidden sweeteners—giving you a dish that’s not just delicious, but nourishing too.

Recipe Variations

Once you’ve mastered the base recipe, there are several ways to adapt it:

  • Add vegetables: Bell peppers or mushrooms can be added for extra texture and nutrition.
  • Make it saucier: Add a splash of coconut milk for a creamy, mellow version.
  • Try it with lamb or beef: The spice mix pairs beautifully with other meats, just adjust the cooking time accordingly.
  • Use ghee instead of coconut oil: For a nuttier flavour and extra richness.

Final Thoughts

This South Indian Pepper Chicken is a celebration of spice, simplicity, and real food. It brings the bold flavours of the subcontinent into your kitchen without the need for complex techniques or obscure ingredients. Whether you’re cooking for yourself, your family, or guests, it’s a dish that always delivers.

If you're looking for a fresh way to enjoy chicken that goes beyond the usual roasts and grills, this pepper chicken is the perfect place to start. It’s flavourful, nourishing, and endlessly customisable—exactly what Paleo cooking should be.

Have you tried it? I'd love to hear how it turned out for you. Did you stick with the traditional version, or add your own twist? Let me know in the comments below—and don’t forget to check out other Indian-inspired Paleo chicken recipes while you’re here.

South Indian Pepper Chicken paleo diet recipe dinner

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

Prawn, Mango & Guacamole Collard Wraps (Paleo Lunch Idea)

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If I’m heading out for the day and need to take a packed lunch, a Paleo-friendly wrap is almost always my go-to. They’re quick to put together, easy to transport, and the possibilities for filling combinations are endless. In this version, I’ve used collard leaves as the wrap base, which are incredibly sturdy, hold up well in transit, and add a subtle earthy taste that pairs beautifully with the sweet, spicy, and creamy ingredients tucked inside.

With fresh prawns, juicy mango, and creamy guacamole wrapped in a collard leaf, this recipe brings together contrasting textures and vibrant flavours in every bite. There’s savouriness from the prawns, sweetness from the mango, creaminess from the avocado, and a gentle kick from lime and chilli. It’s light, refreshing, and incredibly satisfying — a perfect example of how eating Paleo doesn’t mean sacrificing taste or convenience.

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5 from 1 vote

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

Enjoy these refreshingly spicy prawn, mango, and guacamole collard wraps. A perfect Paleo-friendly lunch that's easy to make and bursting with flavour.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch
Cuisine: Paleo
Keyword: Spicy Prawn Mango Guacamole Collard Wraps
Servings: 4 Serves
Calories: 250kcal
Cost: $20

Equipment

  • Chopping Board
  • Mixing bowls
  • Cocktail sticks

Ingredients

  • 300 g cooked and peeled prawns
  • 1 large ripe mango, diced
  • 10 cherry tomatoes quartered
  • 1 carrot grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli deseeded and finely chopped
  • 1 clove garlic crushed
  • Salt and black pepper to taste
  • 4 x large collard leaves

Instructions

  • Prepare the Filling: In a bowl, toss together the prawns, diced mango, quartered tomatoes, and grated carrot.
  • Make the Guacamole: In a separate bowl, mash the avocados with lime zest and juice, chopped spring onions, finely chopped chilli, and crushed garlic. Season with salt and black pepper to taste.
  • Assemble the Wraps: Lay the collard leaves flat on a chopping board. Divide the prawn filling evenly among the four leaves, then add a generous spoonful of guacamole on top of each.
  • Roll the Wraps: Carefully roll up the collard leaves to form wraps. Secure them with cocktail sticks to hold them together.
  • Serve: Enjoy immediately or pack for a delicious and healthy lunch on the go.

Why Collard Leaves Make the Best Paleo Wraps

When it comes to ditching conventional wheat-based wraps, collard leaves are a standout option. They’re strong enough to hold substantial fillings, flexible enough to roll, and naturally packed with nutrients. Rich in vitamins A, C, and K, as well as calcium and fibre, they’re far more than just a container — they’re a healthy upgrade that complements your meal without getting in the way of the flavours inside.

Unlike some leafy alternatives (looking at you, iceberg lettuce), collards don’t fall apart or turn soggy. You can steam or blanch them lightly for easier rolling, or use them raw if you prefer a bit of crunch. Either way, they make for a portable, Paleo-perfect lunch option that holds up beautifully in your lunchbox or cooler bag.

The Magic of Prawns, Mango, and Guacamole

Let’s talk about what’s inside. This wrap isn’t just healthy — it’s packed with contrasting flavours and textures that make it genuinely exciting to eat.

  • Prawns: A fantastic lean protein source, prawns are quick to cook, low in fat, and rich in nutrients like selenium, iodine, and vitamin B12. They add a delicious savoury flavour and a satisfying bite to the wrap.
  • Mango: The natural sweetness of mango brings a tropical flair and balances the savouriness of the prawns beautifully. Mango is also loaded with antioxidants and vitamins, particularly vitamin C and beta-carotene.
  • Guacamole: Avocado delivers creaminess and richness while adding heart-healthy monounsaturated fats and fibre. A squeeze of lime and a sprinkle of salt lift the guac even more, while chilli adds optional heat.

The combination is not just delicious — it’s deeply nourishing. You’ve got protein, good fats, fibre, and loads of vitamins in a single, hand-held meal. It’s the kind of lunch that leaves you energised rather than sleepy, and because it’s grain-free, it won’t weigh you down in the afternoon.

Tips for Assembling the Perfect Wrap

To get your wraps just right, a few simple tips make all the difference:

  • Trim the stems: Collard leaves have thick stems that can make rolling difficult. Carefully trim the stem with a sharp knife to make the leaf more pliable without tearing it.
  • Layer strategically: Start with a base layer of guacamole to help hold everything together, then add your prawns and mango. This prevents the wrap from falling apart when you roll it.
  • Don’t overfill: It’s tempting to stuff your wrap full, but too much filling makes it difficult to roll and more likely to split. Stick to a moderate amount and roll tightly.
  • Wrap in paper: For extra security (especially if packing for later), roll the finished wrap in parchment or wax paper to hold its shape. You can secure it with string or a rubber band for easy transport.

Substitutions and Variations

One of the joys of this recipe is how adaptable it is. If you don’t have prawns on hand or simply want to switch things up, here are some great alternatives:

  • Swap prawns for grilled chicken, leftover roast meat, or even smoked salmon.
  • Use grilled peaches or pineapple instead of mango for a different take on the sweet element.
  • Add shredded red cabbage, cucumber ribbons, or fresh coriander for crunch and colour.
  • If you want a vegetarian version, try mashed boiled egg or roasted sweet potato with guacamole and mango.

As for the wrap itself, if collard greens aren’t available in your area, cabbage leaves (lightly steamed), large spinach leaves, or even nori sheets can work well. The important part is choosing something sturdy enough to hold the filling and flexible enough to roll.

Perfect for Meal Prep and Day Trips

These wraps are ideal for taking on the go. Whether it’s a beach day, a picnic, or a road trip, they’re compact, neat, and don’t require any heating. If prepping in advance, store your fillings separately and assemble just before eating to keep everything fresh and prevent sogginess.

You can also make a few wraps in the morning and keep them in a lunchbox with an ice pack — they’ll be perfectly chilled and ready to enjoy by lunchtime. For maximum crunch, pack some extra veggies or Paleo crackers on the side.

Why This Wrap is a Standout Paleo Lunch

So many store-bought wraps are heavy on processed grains, low in nutrients, and full of fillers. This recipe flips the script by putting real, whole ingredients front and centre. It proves that healthy eating doesn’t have to be boring — and that even a quick lunch can feel like something special.

With each bite, you get a perfect mix of taste and texture: savoury prawns, juicy mango, rich avocado, and the satisfying bite of collard greens. It’s a meal that feels indulgent without any of the downsides of conventional fast food. Plus, it fits beautifully into a grain-free, dairy-free, and gluten-free lifestyle.

Your Turn

Do you often make Paleo-friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else entirely? I’d love to hear your go-to combinations — and if you try this one, let me know how it turns out!

Collard wraps like this are a reminder that simple food can be beautiful, nourishing, and endlessly creative. You just need the right mix of ingredients, a few clever tips, and the willingness to experiment.

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Spicy Stuffed Aubergine with Savoury Filling

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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.

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins
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5 from 1 vote

Spicy Stuffed Aubergine

Discover the ultimate spicy stuffed aubergine recipe. Perfect for a vegetarian and paleo-friendly dinner, this dish is packed with flavour and easy to make.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Paleo, vegetarian
Keyword: Paleo Aubergine Recipe, Spicy Stuffed Aubergine, Vegetarian Comfort Food
Servings: 4 Serves
Calories: 180kcal
Cost: $15

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 network recipe spicy stuffed aubergine eggplant Indian shells skins

spicy_almond_lamb_steaks_recipe_paleo_diet

Spicy Almond Lamb – Rich & Warming Dinner

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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.

spicy_almond_lamb_steaks_recipe_paleo_diet
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5 from 2 votes

Recipe: spicy almond lamb

Experience the rich, flavorful delight of Spicy Almond Lamb, perfect for your next barbecue. This paleo-friendly recipe uses almond meal, fresh mint, and a blend of spices to create a marinade that infuses the lamb steaks with incredible taste. Prepare the day before for best results and enjoy a tender, aromatic dish that pairs perfectly with salads and other BBQ favorites.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Barbecue, Paleo
Keyword: almond marinated lamb, BBQ lamb, grilled lamb steaks, paleo lamb recipe, spicy almond lamb
Servings: 3 serves
Calories: 350kcal
Cost: $20

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!

spicy almond lamb steaks recipe paleo diet

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Crispy Spiced Chicken Thighs: A Paleo Delight

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Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Spiced Beef Kofte with Pomegranate Glaze

1 Comment

Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min
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5 from 1 vote

Spiced Beef Kofte with a Pomegranate Glaze

Beef Kofte is delicious when oven-baked but even better on a barbeque. Enjoy these outside on a warm summer’s evening for a Mediterranean feel. They pair wonderfully with a fresh salad made of rocket, figs, and cherry tomatoes.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mediterranean, Paleo
Keyword: Beef Kofte, Paleo Beef Recipe, Pomegranate Glaze
Servings: 12 mini koftes
Calories: 150kcal
Cost: $20

Equipment

  • Large mixing bowl
  • Roasting dish or BBQ grill
  • Saucepan
  • Bamboo skewers

Ingredients

For the Beef Kofte:

  • 350 g lean steak mince ground beef
  • 1 egg beaten
  • ½ an onion finely chopped
  • 1 clove of garlic crushed
  • 1 tsp cumin
  • 1 tsp sumac
  • ½ tsp cinnamon
  • 1 tbsp fresh coriander chopped
  • 1 small red chilli deseeded and finely chopped
  • 12 mini bamboo skewers

For the Pomegranate Glaze:

  • Juice and seeds of half a pomegranate
  • 2 tbsp runny honey
  • 2 tbsp pomegranate molasses
  • Juice of half a lemon

Instructions

  • Preheat the Oven: If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.
  • Prepare the Koftes: In a large bowl, mix together all of the kofte ingredients and form into about 12 mini sausage-shaped portions. Place on a roasting dish for 10 – 12 minutes until cooked through, or throw on the BBQ for around 15 minutes.
  • Make the Glaze: Meanwhile, combine the pomegranate juice, molasses, honey, and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.
  • Finish the Koftes: Remove the koftes from the heat and leave to cool slightly before piercing with bamboo skewers.
  • Combine and Serve: Combine the juice mixture with the pomegranate seeds, then pour over the koftes. Serve at once.

Notes

  • These koftes can be served with a fresh salad made with rocket, figs, and cherry tomatoes for a complete meal.
  • If you prefer a spicier version, add an extra chilli or some cayenne pepper to the beef mixture.
  • The pomegranate glaze can be made ahead and stored in the fridge for up to 3 days.

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Why Beef Kofte Deserves a Regular Spot in Your Meal Rotation

Kofte is one of those dishes that manages to feel both exotic and comforting at the same time. Packed with aromatic spices and rich in flavour, it’s a brilliant way to enjoy ground beef in a more exciting format than the usual burger or meatball. The simplicity of the ingredients allows the spices to shine, making it an ideal Paleo-friendly meal.

Get Creative With Sides

While the rocket, fig, and tomato salad is a stunning pairing, kofte can be complemented with a variety of fresh sides. Try:

  • Grilled Zucchini Ribbons: Brushed with olive oil and lightly charred.
  • Cauliflower Rice: Flavoured with lemon zest and chopped parsley for a light but satisfying base.
  • Roasted Eggplant: Seasoned with garlic and cumin, then drizzled with tahini for a creamy finish.
  • Carrot and Beet Slaw: A crunchy, colourful contrast with a splash of apple cider vinegar.

Build a Kofte Bowl

Create a balanced Paleo bowl with beef kofte as the star. Start with a base of leafy greens or cauliflower rice, then add sliced avocado, cherry tomatoes, cucumber ribbons, and a handful of fresh herbs like mint and coriander. Drizzle with olive oil and lemon juice for a nutrient-dense, flavour-packed meal.

Elevate With a Paleo-Friendly Dip

The earthy spices of kofte pair beautifully with dips and sauces. Here are a few ideas:

  • Garlic Tahini Sauce: Blend tahini, garlic, lemon juice, and water for a creamy drizzle.
  • Avocado Yoghurt Dip: Mash avocado with coconut yoghurt, lime juice, and a pinch of salt.
  • Roasted Capsicum Sauce: Blitz roasted red capsicum with olive oil and paprika for a vibrant red accompaniment.

Make-Ahead and Meal Prep Friendly

Kofte freezes brilliantly and is easy to reheat, making it a smart option for batch cooking. You can prep the spiced beef mixture in advance, shape it into logs or patties, and freeze it raw or cooked. When you're ready to eat, just thaw and reheat gently in the oven or on the grill.

Play With Protein Variations

While beef is the classic base, kofte is highly adaptable. Try mixing in different meats:

  • Lamb: Rich and traditional, lamb adds depth of flavour and works beautifully with Middle Eastern spices.
  • Chicken: A leaner option, best paired with plenty of herbs and a dash of smoked paprika.
  • Game Meats: If you can source kangaroo or venison, their bold flavour works well in kofte when balanced with onion and warming spices.

Spice Variations to Try

Don’t be afraid to mix up your spice blend. Add or substitute:

  • Sumac: For a tangy, lemony twist.
  • Smoked Paprika: Adds depth and a hint of smokiness.
  • Ground Clove or Allspice: Use sparingly to create a more complex, warming blend.

Outdoor Cooking Tips

If you’re cooking kofte on the BBQ, skewer them and cook over indirect heat first to firm them up. Finish over direct heat for a beautifully caramelised exterior. Metal skewers work best, but if using wooden ones, soak them for at least 30 minutes to prevent burning.

Serving a Crowd?

Kofte makes for excellent entertaining food. You can make smaller bite-sized versions and serve with a few dip options for a Paleo grazing board. Add olives, roasted nuts, and crudités for a full Mediterranean spread.

Leftovers That Don’t Feel Like Leftovers

Use leftover kofte to reinvent meals:

  • Stuffed Sweet Potatoes: Slice up kofte and stuff into baked sweet potatoes with a dollop of avocado mash.
  • Breakfast Hash: Crumble kofte into a pan with leftover roast veg and a fried egg.
  • Paleo Wraps: Slice and wrap in lettuce or Paleo flatbread with cucumber, tomato, and a tahini drizzle.

Final Touch: Garnishes That Work

Finish your dish with fresh garnishes. Try pomegranate seeds for a juicy pop, chopped pistachios for crunch, or a handful of fresh mint and coriander to lift the flavours.

Whether you enjoy your kofte hot off the grill or tucked into a lunchbox the next day, the bold flavours and versatility make this a staple you’ll return to again and again.

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