Paleo Kebabsallad
Experience the vibrant flavors of the *Paleo Kebabsallad*, a deliciously hearty and healthy dish perfect for paleo enthusiasts and salad lovers alike. This recipe combines juicy, marinated chicken breast with a medley of grilled vegetables, including red bell pepper, zucchini, and red onion, all infused with the smoky appeal of a perfectly grilled kebab. Tossed together with crisp salad greens, refreshing cucumber, sweet cherry tomatoes, and the brightness of fresh parsley, this dish is a wholesome, nutrient-packed meal. Seasoned with a zesty marinade featuring lemon juice, garlic, cumin, and oregano, every bite is bursting with Mediterranean-inspired goodness. Ready in just 40 minutes, this paleo-friendly recipe works as a flavorful main course or a stunning side dish, making it a go-to option for healthy weeknight dinners or summer gatherings.
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Recipe Information
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
Instructions
Cut the chicken breast into bite-sized cubes and place them in a large bowl.
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.
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.
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.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated chicken, red bell pepper, zucchini, and red onion onto skewers alternately.
Brush the vegetable pieces with the remaining olive oil.
Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
While the kebabs are grilling, prepare the salad. Halve the cherry tomatoes, slice the cucumber, and rough chop the fresh parsley.
In a large salad bowl, combine the cherry tomatoes, cucumber, parsley, and mixed salad greens.
Once the kebabs are cooked, remove them from the grill and let them rest for a few minutes.
Remove the chicken and vegetables from the skewers and add them to the salad bowl.
Toss everything gently to combine and add additional salt and pepper to taste, if desired.
Serve the kebabsallad warm as a complete meal or side dish.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5930 mg | 258% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 34.2 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3651 mg | 78% | |
*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.
