Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine

Caesar-Marinated Chicken Zucchini Kabobs made with my homemade Caesar salad dressing and grilled romaine for a light and tasty summertime supper.

Grilled Chicken Caesar Skewers
Caesar-Marinated Chicken Kabobs with Zucchini

Caesar dressing has lots of such fantastic tastes and goes best with grilled chicken. My secret active ingredient to lighten the dressing is Greek yogurt which changes oil. Plus, yogurt is an extraordinary marinade, making the chicken extremely tender and juicy. While the grill’s hot, toss on some romaine to rapidly char it, and after that sprinkle the remaining dressing over the shish kebabs and lettuce. For another tasty shish kebab dish, attempt these Grilled Chicken Kabobs with Cucumber Yogurt Sauce.

Grilled Chicken Caesar Skewers

I partnered with Stonyfield Organic to produce these chicken Caesar skewers. Their yogurt is my preferred, and I constantly keep quarts on hand in my refrigerator for making dishes. Their yogurt is USDA natural, pasture-raised, and non-GMO job licensed which is necessary to me. For this dish I utilized Stonyfield’s 0% Fat Greek Yogurt for the Caesar dressing marinade, however you might likewise utilize their Whole Milk Greek Yogurt . For more methods to prepare with Stonyfield’s natural yogurt, take a look at the Skinnytaste dish page on their site.

What occurs when you barbecue lettuce?

I like barbecuing lettuce to change up the texture in salads. Barbecuing romaine somewhat softens the center and magnificently chars the ideas of the lettuce. If you choose to avoid that action, fresh Romaine will likewise work fine.

How long do chicken skewers require to prepare?

Cooking time can differ depending upon your grill. Turn the skewers every number of minutes so that the chicken cooks on all sides. When the chicken is prepared through and uniformly browned, take them off the grill.

Caesar dressingchicken breast marinating in Caesar dressingGrilled Chicken Caesar SkewersGrilled Chicken Caesar SkewersGrilled Chicken Caesar

More Skewer Recipes You’ll Love:

Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine

289 Cals
40.5 Protein
9.5 Carbohydrates
10 Fats

Preparation Time: 20 minutes

Prepare Time: 20 minutes

marinade time: 30 minutes

Overall Time: 1 hr 10 minutes

Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine

  • 2 anchovy fillets, carefully sliced
  • 1 little garlic clove, minced or grated
  • cup grated Parmigiano Reggiano
  • ¼ cup fresh lemon juice
  • 5 Tablespoon 0% Stonyfield Organic Greek Yogurt
  • 1 Tablespoon extra-virgin olive oil, plus more if required for the romaine
  • 1 ½ tsp Dijon mustard
  • ½ tsp newly ground black pepper
  • 1 ¼ pounds skinless boneless chicken breast or thighs, cut into 1-inch cubes
  • 8 long wood or metal skewers
  • 1 zucchini
  • 1 big or 2 little heads romaine
  • ½ tsp kosher salt
  • Cooking spray

To make the Caesar marinade

  • Include the anchovies and pepper to a big bowl and utilize your fork to mash into a paste.

  • Include the cheese, lemon juice, yogurt, 1 Tablespoon olive oil, mustard, and pepper and stir to integrate.

  • Reserve half for serving.

  • Include the diced chicken to the bowl with the staying dressing and stir to coat.

  • Reserve to marinade at space temperature level for thirty minutes or cool over night.

For the shish kebabs

  • If utilizing wood skewers on an outside grill, soak them in water for a minimum of thirty minutes.

  • Cut completions from the zucchini, halve it lengthwise, and sufficed into semicircles in between ½- and 1-inch thick.

  • Individually, cut the romaine in half (if utilizing little heads) or quarters (if utilizing a big head), leaving the root ends undamaged.

  • Gently spray or coat the cut sides with oil.

  • Thread the chicken onto doubled skewers, rotating every couple of pieces with a piece of zucchini, for an overall of 4 shish kebabs. Location the shish kebabs on a big plate or baking sheet and, when they’re put together, season gently with salt.

  • Preheat the grill with medium-high heat and oil the grates. Grill the shish kebabs for 6 to 8 minutes overall, turning every 2 to 3 minutes, up until the chicken is prepared through and well browned.

  • When the chicken is done, grill the romaine flat side down up until it’s gently charred in locations however still intense green and crisp, about 30 seconds per side.

  • Serve the romaine along with the shish kebabs and sprinkle the staying marinade over both.

Serving: 1skewer plus salad, Calories: 289kcal, Carbohydrates: 9.5g, Protein: 40.5g, Fat: 10g, Hydrogenated Fat: 3g, Cholesterol: 112.5mg, Salt: 489mg, Fiber: 3.5g, Sugar: 4g

Blue Smart Points: 3

Green Smart Points: 5

Purple Smart Points: 3

Keywords: chicken breast dishes, chicken skewers, grilled chicken breast

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brand names that make Skinnytaste possible. All ideas are my own.

Jobber Wiki author Frank Long contributed to this report.