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Spicy Watermelon Salad with Grilled Chicken Kabobs


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)


  1. 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).

  2. Preheat the barbecue to medium heat. Add the chicken to the skewers and cook on the grill for 20 minutes, flipping halfway through.

  3. Meanwhile, combine the remaining watermelon, lime juice, lime zest, jalapeño, cilantro, and feta in a large bowl. Season with salt and pepper and toss to combine.

  4. 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.


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