Caesar-Marinated Chicken Zucchini Kabobs made with homemade Caesar salad dressing and grilled romaine for a light and delicious summer dinner.

Caesar-Marinated Chicken Kabobs

Caesar-Marinated Chicken Zucchini Kabobs made with homemade Caesar salad dressing and grilled romaine for a light and delicious summer dinner.

Ready In: 1 hour 10 minutes

Level: Medium


Prep: 50 minutes

Cook: 20 minutes

Yields: 4 servings

  • 2 anchovy fillets, finely chopped
  • 1 small garlic clove, minced or grated
  • 1/3 cup grated Parmigiano Reggiano
  • 1/4 cup fresh lemon juice
  • 5 Tbsp Stonyfield Organic 0% plain Greek yogurt
  • 1 Tbsp extra-virgin olive oil, plus more if needed for the romaine
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp freshly ground black pepper
  • 1 1/4 pounds skinless boneless chicken breast or thighs, cut into 1-inch cubes
  • 8 long wooden or metal skewers
  • 1 zucchini
  • 1 large or
    2 small
    heads romaine

  • 1/2 tsp kosher salt
  • Cooking spray

directions

Make the Caesar marinade

Step 1

Add the anchovies, garlic and pepper to a large bowl and use your fork to mash into a paste.

Step 2

Add the cheese, lemon juice, yogurt, 1 Tbsp olive oil, mustard, and pepper and stir to combine.

Step 3

Reserve half for serving.

Step 4

Add the diced chicken to the bowl with the remaining dressing and stir to coat.

Step 5

Set aside to marinate at room temperature for 30 minutes or refrigerate overnight.

For the kabobs

Step 1

If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.

Step 2

Trim the ends from the zucchini, halve it lengthwise, and cut it into semicircles between ½- and 1-inch thick.

Step 3

Separately, cut the romaine in half (if using small heads) or quarters (if using a large head), leaving the root ends intact.

Step 4

Lightly spray or coat the cut sides with oil.

Step 5

Thread the chicken onto doubled skewers, alternating every few pieces with a slice of zucchini, for a total of 4 kabobs. Place the kabobs on a large plate or baking sheet and, when they’re assembled, season lightly with salt.

Step 6

Preheat the grill with medium-high heat and oil the grates. Grill the kabobs for 6 to 8 minutes total, turning every 2 to 3 minutes, until the chicken is cooked through and well browned.

Step 7

When the chicken is done, grill the romaine flat side down until it’s lightly charred in places but still bright green and crisp, about 30 seconds per side.

Step 8

Serve the romaine alongside the kabobs and drizzle the remaining marinade over both.