25+ Irresistible Saturday Paleo Mediterranean Recipes You’ll Love

If you’re looking for a delicious and healthy way to spend your Saturday, you’ve come to the right place!

A Paleo Mediterranean diet is not only nourishing but packed with vibrant flavors, healthy fats, and lean proteins.

The Mediterranean diet, known for its focus on fresh, whole ingredients like olive oil, vegetables, fish, and lean meats, pairs wonderfully with the Paleo lifestyle, which eliminates processed foods and grains.

Whether you’re hosting a weekend gathering or simply looking for a tasty dinner to enjoy, these 25+ Saturday Paleo Mediterranean recipes will inspire you to create dishes that are both satisfying and nutrient-packed.

From grilled fish and hearty stews to fresh salads and savory stuffed vegetables, these recipes will bring the sunshine of the Mediterranean right into your home.

So, let’s dive into these flavorful, easy-to-make meals that will leave you feeling great all weekend long.

25+ Irresistible Saturday Paleo Mediterranean Recipes You’ll Love

With these 25+ Saturday Paleo Mediterranean recipes, you’ll never have to worry about running out of fresh ideas for your weekend meals.

Whether you’re grilling, roasting, or tossing together vibrant salads, these dishes are full of nutrients and bursting with bold Mediterranean flavors.

The best part? These meals are not only delicious but also in line with the principles of the Paleo diet, making them a perfect choice for those seeking a healthier, grain-free lifestyle.

So, next Saturday, why not try one or two of these recipes to treat yourself to a satisfying, wholesome meal?

The Mediterranean diet is all about enjoying fresh ingredients in a way that’s both healthy and full of life — and now, you have plenty of options to choose from!

Grilled Lemon-Herb Chicken with Mediterranean Vegetables

This paleo-friendly Mediterranean recipe offers a satisfying blend of grilled chicken seasoned with fresh lemon, garlic, and rosemary, served alongside a medley of Mediterranean vegetables like zucchini, bell peppers, and red onion. Perfect for a healthy, flavorful Saturday dinner, this dish brings the best of the Mediterranean diet to your plate without any grains, dairy, or processed ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, rosemary, oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. While the chicken marinates, prepare the vegetables by tossing them with olive oil, salt, and pepper.
4. Grill the chicken breasts for about 6-7 minutes per side or until fully cooked (internal temperature of 165°F).
5. Grill the vegetables for 5-7 minutes until tender and slightly charred.
6. Serve the grilled chicken with the Mediterranean vegetables, garnished with fresh parsley.

This Grilled Lemon-Herb Chicken with Mediterranean Vegetables is a vibrant, fresh, and healthy meal that captures the essence of Mediterranean flavors. The tangy lemon and aromatic herbs bring out the natural taste of the chicken, while the vegetables add a delightful sweetness and smokiness. It’s a simple yet elegant dish, perfect for a weekend dinner that is both satisfying and nutritious.

Mediterranean Shrimp Salad with Avocado and Olive Oil Dressing

A quick and easy paleo Mediterranean dish, this Shrimp Salad with Avocado combines tender shrimp with fresh vegetables, creamy avocado, and a flavorful olive oil dressing. It’s light yet filling, making it an ideal choice for a Saturday lunch or dinner. Packed with healthy fats and protein, this salad is both nutrient-dense and delicious.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups mixed greens (spinach, arugula, etc.)
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1 small red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard

Instructions:

1. Heat olive oil in a pan over medium-high heat. Add shrimp, smoked paprika, salt, and pepper. Cook for about 2-3 minutes per side until shrimp turn pink and are fully cooked.
2. In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
3. In a large bowl, combine the mixed greens, avocado slices, cucumber, red onion, and Kalamata olives.
4. Add the cooked shrimp on top of the salad and drizzle with the olive oil dressing.
5. Toss gently and serve immediately.

This Mediterranean Shrimp Salad with Avocado is not only refreshing but also packed with heart-healthy fats, lean protein, and vibrant vegetables. The creamy avocado and tangy dressing complement the succulent shrimp perfectly, while the olives bring a savory, briny flavor that elevates the entire dish. It’s a wonderful way to enjoy a satisfying yet light meal on a busy Saturday afternoon.

Zucchini Noodles with Pesto and Grilled Chicken

This paleo-friendly zucchini noodle dish with pesto and grilled chicken is a fantastic low-carb alternative to traditional pasta. The spiralized zucchini is tossed in a rich and aromatic homemade pesto sauce, topped with juicy grilled chicken. It’s a healthy and satisfying dish that’s easy to prepare and bursting with Mediterranean flavors.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 chicken breasts, grilled and sliced
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste
• 1 tbsp olive oil for cooking

Instructions:

1. For the pesto, blend basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper in a food processor until smooth and creamy.
2. Heat a large skillet over medium heat and add 1 tbsp of olive oil. Sauté the zucchini noodles for 2-3 minutes, just until tender but still firm.
3. In the same skillet, add the grilled chicken slices and cook for 1-2 minutes until warmed through.
4. Toss the zucchini noodles with the prepared pesto, ensuring they are well-coated.
5. Plate the zucchini noodles and top with the grilled chicken slices.
6. Garnish with additional pine nuts or fresh basil if desired.

Zucchini Noodles with Pesto and Grilled Chicken is a wholesome, low-carb dish that packs a punch of Mediterranean flavors. The pesto provides a rich, herby sauce that coats the tender zucchini noodles beautifully, while the grilled chicken adds a protein boost. This dish is perfect for those following a paleo diet or anyone looking to reduce carbs without sacrificing taste or texture. It’s a vibrant, satisfying meal that is both nutritious and full of flavor, ideal for a relaxed Saturday evening meal.

Grilled Lamb Chops with Mediterranean Tzatziki Sauce

Grilled lamb chops are a classic Mediterranean dish that offers tender, flavorful meat with smoky, charred edges. This recipe pairs the lamb chops with a refreshing and creamy tzatziki sauce made from Greek yogurt, cucumber, and garlic. The combination of rich lamb and cooling sauce creates a balanced and satisfying meal that is perfect for a Saturday dinner gathering.

Ingredients:

• 4 lamb chops
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 cucumber, grated and excess water squeezed out
• 1/2 cup full-fat Greek yogurt (paleo-friendly option: use coconut yogurt)
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp olive oil

Instructions:

1. Marinate the lamb chops by rubbing them with olive oil, minced garlic, fresh rosemary, salt, and pepper. Let them sit for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the lamb chops for about 3-4 minutes on each side for medium-rare, or longer if preferred.
3. While the lamb chops are grilling, prepare the tzatziki sauce by combining grated cucumber, Greek yogurt, fresh dill, lemon juice, garlic, olive oil, salt, and pepper in a bowl.
4. Serve the grilled lamb chops with a generous drizzle of tzatziki sauce on top.

The Grilled Lamb Chops with Mediterranean Tzatziki Sauce offer a perfect blend of bold flavors and textures. The smoky, charred lamb is complemented by the cool and creamy tzatziki, making each bite a delicious contrast. This dish is not only rich in protein but also bursting with Mediterranean herbs and spices that elevate its taste. It’s an ideal dish for a cozy weekend meal or a dinner party with friends and family.

Baked Cod with Olive Tapenade and Roasted Vegetables

This paleo-friendly Baked Cod with Olive Tapenade is a light yet flavorful dish that brings the bold tastes of the Mediterranean together. The cod is baked to perfection, then topped with a savory olive tapenade, while a side of roasted vegetables adds a hearty and healthy element to the meal. This recipe is easy to prepare and ideal for a quick, satisfying Saturday dinner.

Ingredients:

• 4 cod fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup green olives, pitted and chopped
• 1 tbsp capers
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes, etc.)
• 1 tbsp olive oil (for vegetables)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the cod fillets with olive oil, salt, and pepper. Place the fillets on a baking sheet and bake for 15-20 minutes until the fish is cooked through and flakes easily with a fork.
3. While the fish is baking, prepare the olive tapenade by combining Kalamata olives, green olives, capers, parsley, lemon juice, and dried oregano in a food processor. Pulse until the ingredients form a chunky paste.
4. Toss the mixed vegetables with olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast in the oven for 20 minutes, or until tender.
5. Once the cod is done, top each fillet with the olive tapenade and serve with the roasted vegetables.

The Baked Cod with Olive Tapenade and Roasted Vegetables is a Mediterranean-inspired meal that offers lightness, flavor, and a nourishing balance of nutrients. The mild cod pairs wonderfully with the salty tapenade, while the roasted vegetables add texture and depth to the plate. This dish is not only visually appealing but also packed with heart-healthy fats, antioxidants, and lean protein, making it a perfect choice for a wholesome Saturday dinner.

Paleo Mediterranean Meatballs with Tomato-Cucumber Salad

These Mediterranean-style meatballs are made with ground beef or lamb and flavored with garlic, oregano, and mint, giving them an aromatic taste. Served with a fresh and tangy tomato-cucumber salad, this meal combines savory, flavorful meatballs with a refreshing, crunchy side. It’s a perfect paleo meal that’s easy to prepare and packed with Mediterranean-inspired flavors.

Ingredients:

• 1 lb ground beef or lamb
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried mint
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)
• 2 large tomatoes, chopped
• 1 cucumber, chopped
• 1/4 red onion, finely sliced
• 1 tbsp fresh parsley, chopped
• 2 tbsp olive oil (for salad)
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar

Instructions:

1. In a bowl, combine the ground beef or lamb, almond flour, egg, garlic, oregano, mint, salt, and pepper. Mix well and form into small meatballs, about 1-2 inches in diameter.
2. Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, cooking for 5-7 minutes, or until golden brown and cooked through.
3. While the meatballs are cooking, prepare the tomato-cucumber salad by combining the chopped tomatoes, cucumber, red onion, and parsley in a bowl.
4. In a separate small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Serve the meatballs alongside the tomato-cucumber salad.

These Paleo Mediterranean Meatballs with Tomato-Cucumber Salad are a delicious, nutritious, and balanced meal that combines rich, savory meatballs with the fresh crunch of a Mediterranean salad. The meatballs are tender and flavorful, while the salad adds a vibrant contrast with its tangy dressing and fresh ingredients. This dish is not only satisfying but also provides a great combination of protein, healthy fats, and refreshing vegetables, making it an ideal choice for a weekend meal.

Mediterranean Stuffed Peppers with Ground Turkey and Cauliflower Rice

These Mediterranean Stuffed Peppers are a flavorful, paleo-friendly dish that combines ground turkey, cauliflower rice, olives, and tomatoes, all seasoned with Mediterranean herbs. The peppers are baked until tender, making for a hearty and satisfying meal. This recipe is perfect for a healthy, low-carb dinner that’s packed with protein and vegetables.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground turkey
• 2 cups cauliflower rice
• 1/2 cup Kalamata olives, chopped
• 1 cup diced tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking)
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
3. Add the minced garlic, cauliflower rice, olives, diced tomatoes, oregano, cumin, salt, and pepper to the skillet. Stir and cook for 5-7 minutes, until the mixture is well combined and heated through.
4. Stuff each bell pepper with the turkey and cauliflower rice mixture and place them in a baking dish.
5. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Drizzle the stuffed peppers with lemon juice and garnish with fresh parsley before serving.

Mediterranean Stuffed Peppers with Ground Turkey and Cauliflower Rice offer a healthy, low-carb twist on a classic stuffed pepper recipe. The cauliflower rice provides a satisfying base, while the ground turkey, olives, and tomatoes create a flavorful, Mediterranean-inspired filling. This dish is not only rich in protein and fiber but also bursting with vibrant flavors, making it a perfect choice for a nourishing Saturday dinner.

Paleo Mediterranean Baked Eggplant with Ground Lamb and Tomato Sauce

This Paleo Mediterranean Baked Eggplant with Ground Lamb and Tomato Sauce is a hearty, flavorful dish that combines the earthiness of eggplant with spiced ground lamb and a rich tomato sauce. It’s a simple yet satisfying meal that’s packed with healthy fats and protein, making it an ideal choice for a comforting yet healthy Saturday dinner.

Ingredients:

• 2 large eggplants, sliced into 1-inch thick rounds
• 1 lb ground lamb
• 2 cups crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 15-20 minutes until tender and slightly golden.
2. While the eggplant is roasting, heat olive oil in a skillet over medium heat. Add the ground lamb and cook until browned and fully cooked, breaking it up into crumbles as it cooks.
3. Add the diced onion and garlic to the lamb, and cook for another 2-3 minutes until softened.
4. Stir in the crushed tomatoes, cinnamon, oregano, cumin, salt, and pepper. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together.
5. Once the eggplant is roasted, top each slice with the lamb and tomato sauce mixture. Bake for an additional 10-15 minutes to allow the flavors to combine.
6. Garnish with fresh basil before serving.

Paleo Mediterranean Baked Eggplant with Ground Lamb and Tomato Sauce is a delicious, satisfying dish that combines rich flavors in a healthy, grain-free way. The roasted eggplant provides a tender base, while the spiced lamb and tomato sauce add depth and warmth. This meal is high in protein, healthy fats, and antioxidants, making it a wonderful choice for a hearty, paleo dinner on a Saturday night.

Mediterranean Chicken Souvlaki with Roasted Veggies

Mediterranean Chicken Souvlaki with Roasted Veggies is a fresh and flavorful dish that features tender chicken marinated in olive oil, lemon, and herbs, grilled to perfection, and served with roasted Mediterranean vegetables. This paleo-friendly recipe is high in protein, low in carbs, and bursting with vibrant Mediterranean flavors, making it a perfect meal for a weekend get-together or a casual dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 2 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, mix together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
3. While the chicken is grilling, prepare the roasted vegetables. Toss the zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
4. Once the chicken is done, slice it into strips and serve with the roasted vegetables. Garnish with fresh parsley.

Mediterranean Chicken Souvlaki with Roasted Veggies is a well-rounded, flavorful meal that’s light yet filling. The grilled chicken is full of aromatic Mediterranean spices and the roasted vegetables add a delicious caramelized sweetness. This dish is not only delicious but also packed with protein, healthy fats, and plenty of vegetables, making it the perfect meal for a satisfying Saturday dinner.

Paleo Greek Salad with Grilled Salmon

This vibrant and refreshing Paleo Greek Salad with Grilled Salmon combines the crunch of fresh vegetables with the smoky flavor of perfectly grilled salmon. With ingredients like cucumber, tomatoes, red onion, Kalamata olives, and a tangy olive oil dressing, this salad is a nutrient-dense, satisfying meal. Perfect for a light yet fulfilling Saturday lunch or dinner.

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano

Instructions:

1. Preheat the grill to medium-high heat. Rub the salmon fillets with olive oil, salt, and pepper.
2. Grill the salmon for about 4-5 minutes per side until cooked through and flakes easily with a fork.
3. While the salmon is grilling, combine the cucumber, tomatoes, red onion, olives, and parsley in a large bowl.
4. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
5. Once the salmon is done, flake it into large pieces and add it to the salad.
6. Drizzle the salad with the dressing and toss gently before serving.

Paleo Greek Salad with Grilled Salmon is a delicious, healthy, and balanced meal that brings Mediterranean flavors to your plate. The grilled salmon is perfectly complemented by the crunchy, fresh vegetables and the tangy dressing, making each bite refreshing and full of flavor. This dish is rich in protein, healthy fats, and antioxidants, making it a light yet filling option for a Saturday meal.

Mediterranean Beef and Veggie Skewers with Tahini Sauce

Mediterranean Beef and Veggie Skewers with Tahini Sauce are a simple, flavorful, and visually appealing meal that combines tender beef cubes and fresh vegetables, all marinated in Mediterranean herbs and spices. Served with a creamy tahini sauce, these skewers make for a perfect paleo dinner, full of rich protein and healthy fats.

Ingredients:

• 1 lb grass-fed beef sirloin, cut into cubes
• 1 red bell pepper, chopped into chunks
• 1 yellow bell pepper, chopped into chunks
• 1 red onion, chopped into chunks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tbsp lemon juice (for tahini sauce)
• 1 tbsp water (to thin out the sauce)
• 1 tbsp olive oil (for tahini sauce)

Instructions:

1. In a bowl, mix olive oil, lemon juice, dried oregano, cumin, salt, and pepper. Add the beef cubes and vegetables to the marinade, and let it sit for 30-60 minutes to absorb the flavors.
2. Preheat the grill to medium-high heat. Thread the marinated beef and vegetables onto skewers, alternating between beef and veggies.
3. Grill the skewers for about 4-5 minutes on each side, or until the beef reaches your desired level of doneness.
4. While the skewers are grilling, prepare the tahini sauce by whisking together tahini, lemon juice, water, olive oil, salt, and pepper in a small bowl until smooth and creamy.
5. Serve the beef and veggie skewers with a drizzle of tahini sauce on top.

Mediterranean Beef and Veggie Skewers with Tahini Sauce are a flavorful and nutritious meal that perfectly balances protein, healthy fats, and vegetables. The tender beef, charred vegetables, and rich tahini sauce combine to create a mouthwatering dish that’s full of vibrant Mediterranean flavors. This meal is ideal for grilling season or for a special Saturday dinner, offering a great way to enjoy a delicious, paleo-friendly meal with ease.

Paleo Mediterranean Chicken and Spinach Stuffed Sweet Potatoes

These Paleo Mediterranean Chicken and Spinach Stuffed Sweet Potatoes combine the earthiness of roasted sweet potatoes with a Mediterranean-inspired filling of tender chicken, spinach, olives, and sun-dried tomatoes. This is a comforting and nutrient-dense meal that’s perfect for a cozy Saturday dinner, offering a rich mix of flavors and textures.

Ingredients:

• 4 medium sweet potatoes
• 2 chicken breasts, cooked and shredded
• 2 cups fresh spinach, chopped
• 1/4 cup Kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes until soft and tender.
2. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the shredded chicken, spinach, olives, and sun-dried tomatoes. Stir and cook for 3-5 minutes until the spinach wilts and the ingredients are well combined.
3. Season with oregano, salt, and pepper. Remove from heat and set aside.
4. Once the sweet potatoes are done, slice them open and gently mash the insides with a fork. Spoon the Mediterranean chicken and spinach mixture into each sweet potato.
5. Drizzle with lemon juice and garnish with fresh parsley before serving.

Recipe Conclusion:
Paleo Mediterranean Chicken and Spinach Stuffed Sweet Potatoes are a hearty and satisfying meal that combines the sweetness of roasted potatoes with the savory Mediterranean-inspired filling. The shredded chicken, spinach, olives, and sun-dried tomatoes create a flavorful, nutrient-rich filling that’s both comforting and healthy. This dish is perfect for a cozy Saturday dinner that’s both satisfying and nourishing, offering a beautiful balance of flavors and textures.

Mediterranean Chicken Shawarma with Cabbage Slaw

Mediterranean Chicken Shawarma with Cabbage Slaw is a deliciously spiced, tender chicken dish that is paired with a crunchy, tangy slaw for a refreshing contrast. The chicken is marinated in a blend of Mediterranean spices, then grilled to perfection, while the slaw adds a burst of freshness and texture. This paleo-friendly meal is perfect for a healthy, flavorful Saturday dinner or meal prep.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1 medium carrot, julienned
• 1/4 cup red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil (for slaw)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper. Coat the chicken thighs in the marinade and let them marinate for at least 30 minutes.
2. While the chicken is marinating, prepare the cabbage slaw by tossing shredded cabbage, carrot, and red onion together in a bowl. Drizzle with apple cider vinegar and olive oil, and season with salt and pepper. Toss to combine and set aside.
3. Preheat a grill or skillet to medium-high heat. Grill the chicken thighs for 5-7 minutes per side until fully cooked and browned.
4. Slice the chicken into strips and serve on top of the cabbage slaw. Garnish with fresh parsley.

Mediterranean Chicken Shawarma with Cabbage Slaw is a refreshing and flavorful dish that offers a wonderful contrast of textures and spices. The tender, spiced chicken pairs perfectly with the crunchy and tangy slaw, making it a light yet filling meal. This dish is full of bold Mediterranean flavors and packed with nutrients, making it a perfect choice for a paleo-friendly Saturday dinner that is both satisfying and wholesome.

Paleo Mediterranean Frittata with Spinach, Olives, and Feta

This Paleo Mediterranean Frittata with Spinach, Olives, and Feta is a flavorful, one-pan meal that’s perfect for breakfast, brunch, or a light dinner. The combination of eggs, spinach, olives, and feta cheese offers a satisfying balance of protein and healthy fats, while Mediterranean herbs bring a depth of flavor. It’s quick to prepare, making it ideal for a busy Saturday morning or a simple dinner.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup feta cheese, crumbled (use dairy-free cheese for paleo)
• 1/4 cup red onion, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
2. Add the chopped spinach and cook for an additional 1-2 minutes until wilted.
3. In a bowl, whisk together the eggs, dried oregano, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
4. Sprinkle the chopped olives and crumbled feta cheese over the top of the frittata.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the frittata is lightly golden on top.
6. Slice and serve warm.

The Paleo Mediterranean Frittata with Spinach, Olives, and Feta is a delightful and wholesome dish that brings together the richness of eggs, the freshness of spinach, and the briny flavor of olives and feta. It’s a versatile meal that can be enjoyed for breakfast, lunch, or dinner, and it’s packed with nutrients from the vegetables and healthy fats. This frittata is an easy and satisfying way to enjoy Mediterranean flavors while keeping your meal paleo-friendly.

Paleo Mediterranean Grilled Shrimp with Avocado and Tomato Salad

Paleo Mediterranean Grilled Shrimp with Avocado and Tomato Salad is a light and flavorful dish that combines perfectly grilled shrimp with a fresh salad of ripe tomatoes and creamy avocado. This recipe is bursting with healthy fats, protein, and antioxidants, making it an ideal choice for a quick and nutritious Saturday dinner. The lemon and herb dressing adds a zesty touch that ties everything together.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil (for dressing)
• 1 tbsp lemon juice (for dressing)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss the shrimp in the marinade and let them sit for 15-20 minutes.
2. Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
3. While the shrimp is grilling, prepare the salad by combining halved cherry tomatoes, diced avocado, and fresh basil in a bowl.
4. In a small bowl, whisk together olive oil and lemon juice for the dressing, then drizzle it over the salad.
5. Serve the grilled shrimp on top of the avocado and tomato salad.

Paleo Mediterranean Grilled Shrimp with Avocado and Tomato Salad is a light, flavorful, and nutrient-packed dish that’s perfect for a healthy Saturday dinner. The shrimp is perfectly grilled and pairs beautifully with the creamy avocado and fresh tomatoes. The Mediterranean herbs and lemon dressing elevate the flavors, creating a zesty and satisfying meal. This dish is not only quick to prepare but also full of healthy fats and protein, making it a great option for a refreshing and filling paleo meal.

Note: More recipes are coming soon!