Servings
Font
Back
4.9 from 66 votes

Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine

Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 289 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 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
  • 1 ¼ 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
  • ½ tsp kosher salt
  • cooking spray

Instructions

    Cup of Yum
  1. Add the anchovies, garlic and pepper to a large bowl and use your fork to mash into a paste.
  2. If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.
  3. Add the cheese, lemon juice, yogurt, 1 Tbsp olive oil, mustard, and pepper and stir to combine.
  4. Trim the ends from the zucchini, halve it lengthwise, and cut it into semicircles between ½- and 1-inch thick.
  5. Reserve half for serving.
  6. Separately, cut the romaine in half (if using small heads) or quarters (if using a large head), leaving the root ends intact.
  7. Add the diced chicken to the bowl with the remaining dressing and stir to coat.
  8. Lightly spray or coat the cut sides with oil.
  9. Set aside to marinate at room temperature for 30 minutes or refrigerate overnight.
  10. 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.
  11. 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.
  12. 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.
  13. Serve the romaine alongside the kabobs and drizzle the remaining marinade over both.

Nutrition Information

Serving 1skewer plus salad Calories 289kcal (14%) Carbohydrates 9.5g (3%) Protein 40.5g (81%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 112.5mg (38%) Sodium 489mg (20%) Fiber 3.5g (14%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 289

% Daily Value*

Serving 1skewer plus salad
Calories 289kcal 14%
Carbohydrates 9.5g 3%
Protein 40.5g 81%
Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 112.5mg 38%
Sodium 489mg 20%
Fiber 3.5g 14%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.