Grilled Mediterranean Chicken Kebab Salad with Tzatziki

Marinated chunks of grilled chicken breast served over a Mediterranean salad of feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.

Mediterranean Chicken Kebab Salad

This Mediterranean Chicken Kebab Salad is a fresh, flavorful main-dish salad built around marinated, grilled chicken and a bright tomato-cucumber salad tossed with lemon, olive oil and herbs. It’s an ideal summer meal: high in protein, low in carbohydrates, and full of crisp textures and clean Mediterranean flavors. Serve it for lunch or dinner, or tuck the salad and grilled chicken into warm pita for a heartier wrap. To make it Paleo-friendly, simply omit the feta cheese.

I first fell in love with this combination after eating a shepherd’s-style salad at a Turkish restaurant. They served grated feta on the side with a wedge of fresh lemon, and the contrast of hot grilled chicken with cool, tart lemon and salty feta stuck with me. I experimented at home, wrote down the proportions I liked, and refined the marinade to keep the chicken juicy and infused with lemon and oregano. The result is a bright, everyday Mediterranean salad that’s easy to prepare and satisfying to eat.

Key components that make this dish stand out are the citrus-forward marinade, a touch of dried oregano and garlic for savory depth, and a simple chopped salad of cucumbers, tomatoes, bell pepper and kalamata-style olives. Fresh herbs—dill and parsley—add an aromatic lift. For the dressing, lemon juice and olive oil are all you need; a splash of vinegar helps balance the acidity. Freshly grated feta added just before serving brings a creamy, salty contrast that pairs perfectly with the grilled chicken.

Why you’ll love it

Quick to prepare: active prep and grill time are short, and the salad can be made ahead.
Healthy and balanced: high protein from chicken, plenty of vegetables, minimal added fat.
Versatile: serve on a bed of lettuce, in a pita, or over grain for a heartier bowl.
Diet-friendly: naturally gluten-free and easy to adapt for Paleo by leaving out cheese.

Recipe Details

Yield: 4 servings
Serving size: 1/4 of recipe
Prep: 15 mins
Cook: 15 mins
Marinate time: 2 hours (or overnight for best flavor)
Total time: about 2 hrs 30 mins (including marinating)

Ingredients

For the chicken

1 lb skinless, boneless chicken breast, cut into 1-inch cubes
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp crushed garlic
Kosher salt, to taste
Freshly ground black pepper, to taste

For the salad

1 1/4 cups cucumber, peeled and diced
1 1/4 cups diced tomato
1/4 cup diced bell pepper
2 tbsp red onion, finely diced
1/4 cup black olives, sliced
1 1/2 tsp vinegar (red wine or white wine vinegar works well)
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dillweed, chopped
1 tsp fresh parsley, chopped
1/8 tsp dried oregano
Salt and black pepper, to taste
4 cups shredded lettuce
1/2 cup grated feta cheese (optional; omit for Paleo)
Lemon wedges, for serving

Instructions

Combine the chicken cubes with lemon juice, dried oregano, crushed garlic, salt and freshly ground black pepper. Mix well, cover, and refrigerate to marinate for at least 2–3 hours or overnight for best flavor.
If you plan to thread the chicken onto wooden skewers for grilling, soak the skewers in water for at least 30 minutes before cooking to prevent burning.
While the chicken marinates, prepare the tomato-cucumber salad: in a bowl combine cucumber, diced tomato, diced bell pepper, red onion, black olives, vinegar, fresh lemon juice, olive oil, fresh dill, parsley and 1/8 teaspoon dried oregano. Season with salt and pepper to taste. Refrigerate the salad to allow flavors to meld.
Preheat a hot grill (or indoor grill pan). Thread the marinated chicken onto 4 skewers and grill until cooked through and slightly charred at the edges, about 10–12 minutes, turning as needed for even cooking.
Divide shredded lettuce among four plates. Top each plate with a generous portion of the chilled tomato-cucumber salad, sprinkle with freshly grated feta if using, and place the hot grilled chicken kebabs on top or remove chicken from skewers and arrange over the salad.
Serve immediately with lemon wedges on the side for extra brightness.

Nutrition (per serving)

Calories: 240 kcal • Protein: 28.5 g • Carbohydrates: 9 g • Fat: 8 g • Fiber: 2.5 g • Sodium: ~444 mg • Sugar: ~2 g • Cholesterol: ~160 mg

Tips: For extra char and smoky flavor, finish chicken over high heat for a minute or two on each side. If you prefer softer onions, soak the diced red onion briefly in cold water before adding to the salad. Store leftovers separately when possible—keep grilled chicken refrigerated and the salad covered—so textures stay fresh when you reheat.

This Mediterranean Chicken Kebab Salad is an easy weeknight favorite and also works beautifully for picnics, potlucks or meal prep. The bright lemon-herb dressing and fresh vegetables keep the dish light, while the marinated grilled chicken delivers satisfying protein and flavor.