Smoked Kebab Salad and a Tribute
Cuisine: Smoked Meat
Author: Urban Paleo Chef
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
If you have the time on a Saturday or Sunday to slow-cook up a full batch of lunches for the week, plus a delicious treat for dinner, then this is the perfect meal for you. Otherwise: check out my notes; there are always substitution suggestions!
  • 1 lb Smoked Kebab Meat (or see notes for alternatives)
  • 1 large ripe Avocado, chopped
  • 2 Radishes, finely sliced
  • ½ large Cucumber, chopped
  • 2 medium Carrots, finely sliced
  • 4-6 Crimini Mushrooms (also known as Baby Bella), chopped
  • 2-3 cups Favorite Greens Mix (I used fresh red and green romaine heads)
  • 1 cup Arugula Micro-Greens (or sunflower sprouts - great alternative)
  • 2-4 tablespoons Olive Oil
  • Favorite Spices, Sea Salt
  1. Lightly salt your Kebab meat, and add your favorite spices (great option: whole fennel seeds and turmeric)
  2. Smoke your Kebab meat for 7 hours at a smoker internal temperature of 225.
  3. Control the smoker internal temperature by putting a water pan over the coals; which will bleed off excess heat, and add humidity to the smoke, by boiling.
  4. Once done, immediately store the meat that you're not eating for that meal. Take out the Kebab meat later, when it's time to make the Smoked Kebab Salad meal (or serve the Kebab Meat fresh and put away the Porterhouse that you just smoked up... I won't judge...).
  5. -- Starting the actual meal prep now --
  6. Slice, chop, dice, and otherwise prepare your veggies.
  7. Dice up 20% of the Kebab Meat, and add to the salad.
  8. Add all of the veggies, and the diced Kebab Meat.
  9. Mix the salad thoroughly.
  10. Re-heat the Kebab Meat in the most practically convenient way. This can be later, in the office microwave, if you're assembling this as a to-go lunch for work.
  11. Just before serving the salad, add the Olive Oil, and mix again, thoroughly.
  12. Now serve and enjoy!
If you don't have the time or equipment to smoke meat, there are a few alternatives that will work well. The most obvious is to cook the Kebab Meat with either a smoked oil (my personal favorite right now is a smoked sesame oil), or to use a smoked seasoning, like Smoked Sea Salt, or Smoked Paprika. Be careful when selecting the smoked seasonings though; you want the ones which have been genuinely smoked, and not the ones which say "smoke flavor added". Go for the actually smoked stuff - it's much better!
Recipe by Urban Paleo Chef at