Caesar marinated chicken kabobs with zucchini and grilled romaine

Marinated chicken zucchini kabobs made with homemade Caesar salad dressing and grilled romaine bread for a light and delicious summer dinner.

Caesar marinated chicken kabobs with zucchini

Caesar dressing is full of great flavors and goes perfectly with grilled chicken. The secret ingredient to lightening the sauce is the Greek yogurt that replaces the oil. In addition, yogurt is an incredible seasoning, which makes the chicken extremely tender and juicy. When the grill is hot, put on a little lettuce to quickly roast, then put the rest of the sauce on top of the kabobs and lettuce. For another delicious kebob recipe, try these dishes Grilled chicken kebab with cucumber and yogurt sauce.

partnered with Stonefield Organic To make chicken caesar skewers. Yogurt is my favorite, and I always keep a quart in the fridge for recipes. Their yogurt is USDA Organic Project, Pasture Raised, and Non-GMO which is important to me. For this recipe I used Stonyfield’s 0% fat greek yogurt To season the Caesar sauce, but you can also use Full fat Greek yogurt . For more ways to cook with organic Stonyfield yogurt, check out Skinnytaste recipe page on their website.

What happens when you roast lettuce?

I love grilling lettuce to change the texture of salads. Grilling the lettuce softens the middle a bit and smooths out the edges beautifully. If you’d rather skip this step, your new romaine will work just fine.

How long do chicken skewers take to cook?

Cooking time can vary depending on your grill. Flip the skewers every two minutes until the chicken is cooked through on all sides. When the chicken is fully cooked through and evenly browned, remove it from the grill.

More Skewer Recipes You’ll Love:

Caesar marinated chicken kabobs with zucchini and grilled romaine

289 callus
40.5 protein
9.5 carbohydrates
10 Fats

Preparation time: 20 Accurate

Cooking time: 20 Accurate

Salt water time: 30 Accurate

total time: 1 hour 10 Accurate

Caesar marinated chicken kabobs with zucchini and grilled romaine

2 Anchovy filletAnd the finely chopped
1 small garlic cloveAnd the minced or grated
⅓ cup Grated Parmigiano-Reggiano
¼ cup Fresh lemon juice
5 Tablespoon 0% Organic Greek Yogurt from Stonefield
1 Tablespoon Extra virgin olive oilAnd the Plus more if needed for Romans
1 ½ Teaspoon Dijon Mustard
½ Teaspoon Freshly ground black pepper
1 ¼ pounds or pounds for weight Boneless, skinless chicken breasts or thighsAnd the Cut into 1 inch cubes
8 Long wooden or metal skewers
1 zucchini
1 Two small heads or two small heads
½ Teaspoon kosher salt
cooking spray

To make Caesar dressing

Add the anchovies and pepper to a large bowl and use a fork to mash it into a paste.
Add cheese, lemon juice, yogurt, 1 tablespoon olive oil, mustard and pepper, and stir until combined.
Keep half for serving.
Add the chicken cubes to the bowl with the remaining sauce and stir until covered.
Set aside to marinate at room temperature for 30 minutes or refrigerate overnight.

for kebab

If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.
Trim the ends of the zucchini, cut in half lengthwise, and then cut into semi-circles ½- to 1-inch thick.
Separately, cut the romaine in half (if using small heads) or quarters (if using a large head), leaving the root ends intact.
Gently spray or coat the cut sides with oil.
Thread the chicken onto double skewers, alternating between each a few pieces and slice the zucchini, for a total of 4 kabobs. Place the kabobs on a large plate or baking sheet, and when they are assembled, season them lightly with salt.
Heat the grill over medium-high heat and oil the grates. Roast the kabobs for 6 to 8 minutes total, turning every 2 to 3 minutes, until the chicken is fully cooked through and well browned.
When chicken is cooked through, grill lamb flat side down until slightly charred in places but still bright green and crunchy, about 30 seconds per side.
Serve the romaine alongside the kabobs and sprinkle the remaining dressing over both.

service: 1skewer plus saladAnd the Calories: 289CaloriesAnd the Carbohydrates: 9.5gAnd the protein: 40.5gAnd the Fat: 10gAnd the Saturated fat: 3gAnd the Cholesterol: 112.5mgAnd the sodium: 489mgAnd the the basic: 3.5gAnd the sugar: 4g