Fresh, colourful and sooo delicious! Yes – I’m talking about these Lemon Dill Kabobs & Greek Chopped Salad. This recipe is completely grainless and can easily be made paleo by leaving out the chickpeas or vegan by skipping the chicken! It’s a perfect meal when you have a diverse crowd with various eating habits.
Lemon Dill Kabobs Recipe
Lemon Dill Marinade Ingredients:
1/4 cup avocado oil or olive oil
4 tbsp fresh dill. chopped
1 lemon, sliced
1 tbsp tsp dried thyme
1 clove garlic, minced
1 tsp pink Himalayan salt
4 chicken breasts, sliced into cubes
1 yellow bell pepper, cut in square chunks
1 pint cherry tomatoes
1 red onion, cut in square chunks
2 medium zucchini, sliced
Combine marinade ingredients in a small bowl. Lightly squeeze the lemon to get extra juice into the bowl. Also add in the full lemon pieces.
In a large mixing bowl combine chicken, peppers, tomatoes, onion and zucchini.
Pour in marinade and mix until the chicken and veggies are completely coated.
Let sit for at least 20 minutes or up to 3 hours in the fridge for full flavour.
Distribute chicken and vegetables onto skewers.
Heat the BBQ on medium heat.
Put kabobs on the BBQ. Grill for 10-15 minutes until chicken is golden flipping half way through.
Serve right away! (Optional – serve with tzatziki!)
Greek Chopped Salad Recipe:
4 tbsp avocado oil
2 tbsp red wine vinegar
1/2 tbsp dried oregano
1 tsp garlic powder
2 tbsp fresh lemon juice
1/2 head iceberg lettuce, chopped
1 cup cherry tomatoes, sliced in half
1/3 cup black olives
1 cup chickpeas
1/2 cucumber, chopped
1/4 cup fresh parsley, chopped
1/2 cup feta (optional)
Combine all dressing ingredients in a small bowl.
In a medium bowl combine all salad ingredients.
Pour dressing over salad and mix well right before serving.