Summer Chicken Skewers with Tabbouleh & Watermelon Salsa

Okay, this might be one of my favorite easy summer dinners I’ve made in a while. It’s fresh, colorful, takes minimal effort, and somehow tastes fancy even though it took like 20 minutes total. These grilled chicken skewers over boxed tabbouleh with a quick watermelon salsa and a dollop of farmer’s cheese are chef’s kiss—especially on a warm night when you want something light but still satisfying.

🛒 What You’ll Need

For the Skewers:

• 1–1.5 lbs chicken breast or thighs, cut into chunks
• Olive oil
• Garlic powder, onion powder, paprika, salt, pepper (or any go-to seasoning blend)
• Skewers
• Grill or grill pan

For the Tabbouleh:

• 1 box Near East Tabbouleh (I used the original)
• 1 cucumber, diced
• 1 tomato, diced
• Optional: squeeze of lemon or drizzle of olive oil if you want to zhuzh it up

For the Watermelon Salsa:

• 2 cups watermelon, finely diced
• ¼ red onion, finely diced
• A few mint leaves, chopped
• Juice of ½ lime
• Pinch of salt
• Optional: chili flakes for heat

To Serve:

• Arugula (or any greens)
• Dollop of Lifeway Farmer’s Cheese (or Greek yogurt or whipped feta)

👩‍🍳 How I Made It (Fast Version)

1. Start the Tabbouleh:
   I just followed the box directions—add boiling water, cover, and pop it in the fridge while everything else comes together. Easiest base ever.
2. Toss & Grill the Chicken:
   No marinating here. I just tossed the chicken with olive oil and a few pantry spices (garlic powder, paprika, salt, pepper), skewered it, and grilled it on a grill pan until golden and cooked through.
3. Make the Watermelon Salsa:
   Mix diced watermelon, red onion, mint, lime juice, and a pinch of salt. So easy but makes the whole thing feel fresh and summery.
4. Build Your Bowl:
   Stir tomato and cucumber into the chilled tabbouleh. Then layer tabbouleh + arugula in a bowl, top with your chicken skewers, a big spoonful of watermelon salsa, and a dollop of Lifeway Farmer’s Cheese for that high-protein creamy moment.

💡 Why I Love This:

• The Near East tabbouleh saves time but still feels homemade once you add fresh veggies.
• The watermelon salsa is honestly the star—it’s sweet, tangy, and balances everything.
• That farmer’s cheese is like whipped feta’s easier, higher-protein cousin.
• It looks beautiful on a plate but takes almost no brainpower.

✨ Swaps & Tips:

• Don’t have watermelon? Try mango or strawberries.
• Use store-bought tzatziki or hummus instead of farmer’s cheese if that’s what you have.
• Leftover chicken and tabbouleh make an amazing wrap the next day.

📌 Save This One!

If you try it, tag me @kee_to_wellness! I love seeing your bowls—and honestly might turn this into a regular weeknight staple.