Since I literally can’t get enough Mediterranean food or meals from the grill this summer, I wanted to share a 💣 combination I made this weekend. Shish tawook chicken thighs (marinated all day in lemon juice, Greek yogurt, garlic, tomato paste and a spice mix then grilled), my own Mediterranean veggie salad, and seasoned rice foil packets for the grill. My Mediterranean veggie salad has tomato, cucumber, red onion, kalamata olives, grilled marinated artichoke hearts, garlic, parsley, dill, mint, red wine vinegar, lemon-infused olive oil, salt, and pepper. Because I wanted to keep it low carb today, I just threw the leftover chicken and veggies over a bed of spinach and devoured that for lunch. No dressing necessary. The salad version of this recipe (with no rice or yogurt) is whole30, paleo, and damn delicious.