Preparation:

Make the Marinade: In a small bowl, whisk together melted butter (2 Tbsp), lime juice (1 tsp), minced garlic (1 clove), ground cumin (¼ tsp), dried oregano (¼ tsp), sea salt (¼ tsp), and Cajun seasoning (½ tsp).

Marinate the Chicken: Add chicken strips (6 oz) to a resealable bag or bowl and pour in the marinade. Toss to coat thoroughly. Refrigerate for at least 1 hour, preferably overnight.

Prepare the Skewers: Thread the marinated chicken strips onto the soaked wooden skewers (2). Set aside.

Cook the Chicken: Preheat the air fryer to 350°F (180°C). Place skewers in the basket, spacing them apart. Air fry for 20–25 minutes, flipping halfway. Then increase to 400°F (200°C) and cook for 5–10 more minutes until golden brown and the internal temperature reaches 165°F (75°C).

Grill: Preheat grill to medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally until nicely charred and fully cooked.

Stovetop: Heat a grill pan or skillet over medium-high. Cook the skewers for 10–12 minutes, rotating to sear evenly on all sides until cooked through.

Make the Cauliflower Mash: Steam or boil cauliflower florets (1 cup) until fork-tender, about 8–10 minutes. Drain and mash with sour cream (2 Tbsp) and butter (1 Tbsp) until smooth. Season with salt and pepper to taste.

Prepare the Spinach: In a skillet over medium heat, melt butter (1 tsp), then sauté minced garlic (1 clove) for about 30 seconds. Add spinach leaves (1 cup) and cook for 1–2 minutes until wilted. Season with salt and pepper to taste.

Serve: Plate the chicken skewers alongside the creamy cauliflower mash and sautéed spinach. Optional: garnish with a lime wedge or drizzle with extra melted butter.

Bonus Cajun Seasoning Recipe

1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne pepper (or more to taste)
¼ tsp black pepper
¼ tsp salt
Mix and store in a spice jar