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.
