Description
These Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine offer a fresh twist on classic kabobs by incorporating a tangy Caesar-inspired yogurt marinade. Tender chicken cubes are alternated with zucchini slices, then grilled to perfection alongside charred romaine lettuce. The combination of creamy, zesty flavors with smoky grilled vegetables makes this a delicious and healthy meal perfect for outdoor grilling.
Ingredients
Caesar Marinade
- 2 anchovy fillets (finely chopped)
- 1 small garlic clove (minced or grated)
- ⅓ cup grated Parmigiano Reggiano
- ¼ cup fresh lemon juice
- 5 Tbsp 0% Stonyfield Organic Greek Yogurt
- 1 Tbsp extra-virgin olive oil (plus more if needed for the romaine)
- 1 ½ tsp Dijon mustard
- ½ tsp freshly ground black pepper
Protein and Vegetables
- 1 ¼ pounds skinless boneless chicken breast or thighs (cut into 1-inch cubes)
- 1 zucchini
- 1 large or 2 small heads romaine
Additional
- 8 long wooden or metal skewers
- ½ tsp kosher salt
- Cooking spray
Instructions
- Prepare the Caesar marinade: In a large bowl, combine the finely chopped anchovies, minced garlic, and black pepper. Use a fork to mash these ingredients into a smooth paste.
- Mix marinade ingredients: Add grated Parmigiano Reggiano, fresh lemon juice, Greek yogurt, 1 tablespoon of olive oil, and Dijon mustard to the anchovy paste. Stir thoroughly to combine all flavors into a creamy marinade.
- Reserve some marinade: Set aside half of the prepared marinade for serving later with the kabobs and grilled romaine.
- Marinate the chicken: Add the cubed chicken pieces to the remaining marinade in the bowl and stir well to ensure all pieces are evenly coated. Cover and set aside to marinate at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
- Prepare the grilling skewers: If using wooden skewers for grilling outdoors, soak them in water for at least 30 minutes to prevent burning.
- Prepare the vegetables: Trim the ends of the zucchini and cut it lengthwise in half, then slice into semicircles between ½ and 1 inch thick. For romaine, cut heads in half or quarters depending on size, keeping the root ends intact to hold the leaves together. Lightly spray or brush the cut sides of romaine with olive oil.
- Assemble the kabobs: Thread the marinated chicken cubes onto doubled skewers, alternating with zucchini slices to create evenly distributed kabobs. Assemble a total of 4 kabobs and place them on a plate or baking sheet. Lightly season the kabobs with kosher salt.
- Preheat and oil grill: Heat the grill to medium-high heat and oil the grates to prevent sticking.
- Grill the kabobs: Place the kabobs on the grill and cook for 6 to 8 minutes total, turning every 2 to 3 minutes to ensure even browning and thorough cooking of the chicken to an internal temperature of 165°F (74°C).
- Grill the romaine: After the chicken is done, grill the prepared romaine pieces flat side down on the grill. Cook for about 30 seconds per side until lightly charred spots appear and leaves remain bright green and crisp.
- Serve: Arrange the grilled kabobs and charred romaine on plates. Drizzle the reserved half of the Caesar marinade over both the chicken kabobs and romaine for extra flavor. Serve immediately.
Notes
- Soaking wooden skewers prevents them from burning while grilling.
- Marinate the chicken longer (overnight) for more intense flavor.
- Ensure chicken is cooked through by checking that juices run clear or using a meat thermometer.
- You can substitute Greek yogurt with a dairy-free yogurt for a different dietary option, though it may alter flavor and texture.
- Grilled romaine adds a smoky crunch and can be replaced with another sturdy leafy green if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
