Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice (freshly squeezed)
  • 2 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 8 skewers (metal or soaked wooden skewers)
  • 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons balsamic vinaigrette

Instructions:

  1. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Whisk to combine.
  2. Add the cubed chicken to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for 30 minutes.
  3. Thread marinated chicken onto skewers. Alternate with pieces of vegetables if desired (e.g., bell peppers, zucchini).
  4. Preheat the grill to medium-high heat (about 400°F or 200°C).
  5. Place the skewers on the grill and cook for 12-15 minutes, turning occasionally until the chicken is cooked through (reaches an internal temperature of 165°F or 75°C) and has nice grill marks.
  6. While kebabs cook, combine salad greens, cherry tomatoes, cucumber, red onion, and parsley in a large bowl. Drizzle with balsamic vinaigrette and toss gently to combine.
  7. Remove kebabs from grill and let rest for a few minutes before serving. Serve kebabs over a bed of the fresh salad.