Soy-Free Kebabsallad
Discover the mouthwatering flavors of this Soy-Free Kebabsallad, a fresh and wholesome take on the classic kebab salad! Perfectly grilled, yogurt-marinated chicken skewers—infused with zesty lemon, creamy Greek yogurt, and warming spices like cumin, paprika, and coriander—are paired with a vibrant medley of crisp salad greens, juicy cherry tomatoes, cool cucumber, and fragrant fresh mint. This quick and healthy recipe is ready in under an hour, making it ideal for weeknight dinners or a light yet satisfying meal. Gluten-free and soy-free, this kebabsallad highlights clean ingredients and bold Mediterranean-inspired flavors. Serve it with a squeeze of fresh lemon for added brightness, and enjoy a nutritious, guilt-free dish that’s packed with protein and color!
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Recipe Information
Ingredients
- 500 grams Chicken breasts
- 120 ml Plain Greek yogurt
- 2 tablespoons Olive oil
- 1 Lemon
- 2 Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Red onion
- 250 grams Cherry tomatoes
- 1 Cucumber
- 200 grams Mixed salad greens
- 10 grams Fresh mint
Instructions
Begin by preparing the marinade for the chicken. In a bowl, combine the Greek yogurt, olive oil, juice of one lemon, minced garlic cloves, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Cut the chicken breasts into bite-sized pieces, approximately 1 inch in size.
Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse into the chicken.
While the chicken is marinating, prepare the salad ingredients. Thinly slice the red onion, halve the cherry tomatoes, and chop the cucumber into small cubes. Tear the mixed salad greens into bite-sized pieces if necessary. Finely chop the fresh mint.
Once the chicken has marinated, preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto metal or soaked bamboo skewers.
Grill the chicken skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
While the chicken is grilling, assemble the salad. In a large serving bowl, combine the salad greens, red onion, cherry tomatoes, cucumber, and chopped mint. Toss gently to mix.
Remove the grilled chicken from the skewers and place them on top of the salad.
Serve the soy-free kebabsallad immediately, with extra lemon wedges on the side if desired.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 23.9 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2094 mg | 45% | |
*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.
