Paleo Kebabsallad

Elevate your salad game with this vibrant Paleo Kebabsallad, a protein-packed dish that combines the smoky flavors of grilled chicken and veggies with the crisp freshness of a hearty salad. Featuring tender marinated chicken breast, charred red bell peppers, zucchini, and red onion, all tossed with juicy cherry tomatoes, crunchy cucumber, and a medley of mixed salad greens, this recipe is a perfect gluten-free and dairy-free meal option. A zesty marinade of olive oil, lemon juice, garlic, oregano, and cumin enhances every bite, while fresh parsley adds a burst of herbal brightness. Ready in just 40 minutes, this Paleo-friendly dish is versatile enough to be served warm as a wholesome main course or a satisfying side. Ideal for summer BBQs or weeknight dinners, the Paleo Kebabsallad brings bold flavors and balanced nutrition to your table in no time!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 1 medium red bell pepper
• 1 medium zucchini
• 1 medium red onion
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 200 grams cherry tomatoes
• 1 medium cucumber
• 150 grams mixed salad greens
• 2 tablespoons fresh parsley

Directions

Step 1

Cut the chicken breast into bite-sized cubes and place them in a large bowl.

Step 2

In a small bowl, whisk together 2 tablespoons of the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, sea salt, and black pepper.

Step 3

Pour the marinade over the chicken cubes, making sure each piece is well coated. Let it marinate in the refrigerator for at least 20 minutes.

Step 4

While the chicken marinates, prepare the vegetables. Cut the red bell pepper, zucchini, and red onion into pieces similar in size to the chicken. Set aside.

Step 5

Preheat a grill or grill pan over medium-high heat.

Step 6

Thread the marinated chicken, red bell pepper, zucchini, and red onion onto skewers alternately.

Step 7

Brush the vegetable pieces with the remaining olive oil.

Step 8

Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.

Step 9

While the kebabs are grilling, prepare the salad. Halve the cherry tomatoes, slice the cucumber, and rough chop the fresh parsley.

Step 10

In a large salad bowl, combine the cherry tomatoes, cucumber, parsley, and mixed salad greens.

Step 11

Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes.

Step 12

Remove the chicken and vegetables from the skewers and add them to the salad bowl.

Step 13

Toss everything gently to combine and add additional salt and pepper to taste, if desired.

Step 14

Serve the kebabsallad warm as a complete meal or side dish.

Nutrition Facts

Serving size	(1592.8g)

Amount per serving	% Daily Value*
Calories	1361.2

Total Fat 62.8g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 430mg	0%
Sodium 5930.3mg	0%
Total Carbohydrate 59.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 34.2g
Protein 151.4g	0%

Vitamin D 0IU	0%
Calcium 307.1mg	0%
Iron 9.0mg	0%
Potassium 3651.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 43.0%

Carbs: 16.8%