Description
Caesar-Marinated Chicken and Zucchini Kabobs made with my homemade Caesar salad dressing and grilled romaine.
Yield: 4servings | Serving Size: 1skewer plus salad
Ingredients
2anchovy fillets, finely chopped
1small garlic clove, minced or grated
⅓cupgrated Parmigiano Reggiano
¼cupfresh lemon juice
5Tbsp0% Stonyfield Organic Greek Yogurt
1Tbspextra-virgin olive oil, plus more if needed for the romaine
1 ½tspDijon mustard
½tspfreshly ground black pepper
1 ¼poundsskinless boneless chicken breast or thighs, cut into 1-inch cubes
8long wooden or metal skewers
1zucchini
1large or 2 small heads romaine
½tspkosher salt
Cooking spray
Instructions
To make the Caesar marinade
- Add the anchovies, garlic and pepper to a large bowl and use your fork to mash into a paste.
Add the cheese, lemon juice, yogurt, 1 Tbsp olive oil, mustard, and pepper and stir to combine.
Reserve half for serving.
- Add the diced chicken to the bowl with the remaining dressing and stir to coat.
- Set aside to marinate at room temperature for 30 minutes or refrigerate overnight.
For the kabobs
- If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.
- Trim the ends from the zucchini, halve it lengthwise, and cut it into semicircles between ½- and 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.
Lightly spray or coat the cut sides with oil.
- 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.
