Spicy Watermelon Salad with Grilled Chicken Kabobs

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Spicy Watermelon Salad with Grilled Chicken Kabobs

Course: Dinner
Keyword: chicken, gluten-free, grain-free
Calorie: 300-400
Protein: 31+g
Fiber: 0-5g
Servings: 4
Calories: 494kcal


  • 3/4 Seedless Watermelon (medium, cubed, divided)
  • 2 Lime (juiced, zested, divided)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Raw Honey
  • 1 tbsp Tamari
  • Sea Salt & Black Pepper (to taste)
  • 1 lb Chicken Breast (cubed)
  • 4 Barbecue Skewers
  • 1 Jalapeno Pepper (thinly sliced)
  • 1/2 cup Cilantro (chopped)
  • 1/2 cup Feta Cheese (cubed)


  • Make the marinade: add 1/4 of the watermelon, half of the lime juice and zest, oil, honey, tamari, salt, and pepper to a blender and blend for at least 30 seconds. Add the marinade and chicken to a sealable container. Cover with a lid, shake, and allow to marinate in the fridge for at least 30 minutes (this can also be done overnight).
  • Preheat the barbecue to medium heat. Add the chicken to the skewers and cook on the grill for 20 minutes, flipping halfway through.
  • Meanwhile, combine the remaining watermelon, lime juice, lime zest, jalapeƱo, cilantro, and feta in a large bowl. Season with salt and pepper and toss to combine.
  • Serve the chicken kabobs with watermelon salad. Enjoy!



Refrigerate in an airtight container for up to three days.

Serving Size

One serving is equal to approximately one 10-inch (25 cm) chicken kabob and 1 1/4 cups of salad.


Use dairy-free cheese instead of feta.


Calories: 494kcal | Carbohydrates: 71g | Protein: 34g | Fat: 12g | Cholesterol: 99mg | Sodium: 526mg | Fiber: 4g | Sugar: 57g | Calcium: 163mg | Iron: 3mg

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