This Mediterranean Kebab Salad is full of fresh, thinly sliced vegetables with an olive oil, vinegar, lemon and oregano dressing. It is tasty alone, but becomes the perfect side-kick to kebab chicken, air fryer falafel, and grilled naan—upcoming recipes.
Mediterranean Kebab Salad
One of my favorite fast foods in Germany, Luxembourg and France is called “Doner” in Germany and “Kebab” in France. Either way, it’s delicious! It begins with meat grilled on a spit. It is sliced super thin and served on bread (a doner) or a large tortilla-style flat bread (a durum). This delicious meat is topped with a fresh vegetable salad made of cabbage, cucumbers, tomatoes and onions. Then generously drizzled with tzatziki sauce, garlic sauce and/or hummus. It’s heavenly Turkish food!
You may wonder if it’s like Shawarma. Yes! Almost, exactly the same! But, Shawarma derives from the Middle East and Kebab derives from Turkey. The spices are very similar and both are amazingly delicious!
This salad is the start to several Mediterranean recipes coming on the blog over the next few weeks. By the end, you will have the recipes to make Kebabs (Shawarma) in your own kitchen.
Ingredients for the Mediterranean Kebab Salad:
The ingredients are simple:
- Red cabbage
- Green cabbage
- Romaine lettuce
- Grape tomatoes
- English cucumber
- Red onion
- Dressing: Olive oil, White wine vinegar, fresh-squeeze lemon juice, oregano, and a little sugar
How to Make the Mediterranean Kebab Salad:
- Cut cabbages in long, thin strips. Soak in salt water to soften the cabbage for 15 minutes and squeeze out water. Discard water.
- While waiting, Slice lettuce, cucumber and red onion in thin strips. Quarter grape tomatoes.
- Add dressing to cabbage and mix.
- Toss prepared vegetables into salad and let sit 30 minutes for best flavor.
Enjoy this salad with fresh bread, focaccia, or a rustic loaf. And then make it again to compliment the upcoming Kebab Chicken recipe!
–Kim
Mediterranean Kebab Salad
Ingredients
- ½ head red cabbage thinly sliced
- ½ head green cabbage thinly sliced
- 1 teaspoon kosher salt for softening cabbage
- ½ head romaine lettuce thinly sliced
- 8 oz grape tomatoes quartered
- 1 english cucumber quartered and diced
- ¼ red onion thinly sliced
Dressing:
- 2 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 Tablespoon fresh-squeezed lemon juice
- 1 teaspoon freeze-dried oregano
- ½ teaspoon granulated sugar
- Salt to taste
Instructions
- Cut cabbages in long, thin strips. Wash, drain and put in bowl. Add 1 teaspoon salt and fill bowl with water. Let sit for 15 minutes. Then squeeze out excess water from cabbage and discard remaining water.
- Add olive oil, vinegar, lemon juice, oregano and sugar to cabbage. Mix to disperse evenly.
- Add lettuce, cucumber, tomatoes, and red onion. Toss well.
- Cover and let sit for 30 minutes. Serve immediately.
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