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Dinner TBD

Grilled Chicken Skewers Over Mediterranean Salad

Serving size
Feeds 2-3

Ingredients

  • 6 chicken skewers (already skewed & seasoned from the grocery store; lemon pepper)
  • 1 bag Romaine/Spring mix
  • cherry tomatoes (halved)
  • 1 cucumber (diced)
  • 1/4 red onion (finely diced)
  • 1 cup Kalamata/black olive/Feta mix (seasoned; from salad section at the grocery store; or purchased separately)
  • avocado oil or cooking spray (for greasing grill grates)

Dressing

  • 3 tbsp olive oil
  • 1.5 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 0.5 tsp dried oregano
  • 0.5 tsp Dijon mustard
  • 1 clove gar garlic (finely minced OR 1 frozen cube, crushed)
  • salt
  • pepper

Method

  1. 1

    Prepare salad by chopping the cucumbers and onion, halving the cherry tomatoes, and mixing the dressing ingredients. Set all aside.

  2. 2

    Start the grill by lighting charcoal briquettes in a chimney and dumping into your kettle grill once the flame has reached the top of the coals inside the chimney. The coals don’t need to be completely gray to dump them. Dump them when they’re slightly gray and when the flame has reached the top of the chimney. (About 10 minutes of burn time)

  3. 3

    Spray the grates lightly with avocado oil to keep chicken from sticking.

  4. 4

    Once coals are ready, place all 6 skewers directly over the hot coals and cook about 5-6 minutes on each side until they reach 160F.

  5. 5

    Meanwhile, prepare the salad by chopping the bagged lettuce smaller, if needed, and sprinkling all ingredients over the top. Drizzle some of the dressing across the salad, leaving some for the chicken.

  6. 6

    Remove skewers & let the chicken rest to come up to temp of 165F.

  7. 7

    Place skewers over the salad, drizzle on more dressing and serve!