Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine
"Savor the deliciousness of chicken kabobs marinated in a rich Caesar dressing, paired perfectly with tender zucchini and charred romaine. This dish brings together vibrant flavors and appealing textures, making it an ideal choice for your next outdoor gathering or family dinner."
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Ingredients
- 2 anchovy fillets
- ⅓ cup grated Parmigiano Reggiano
- 1 ½ tsp Dijon mustard
- ½ tsp freshly ground black pepper
- 1 small garlic clove
- 1 ¼ pounds skinless boneless chicken breast or thighs
- 8 long wooden or metal skewers
- 1 zucchini
- 1 large or 2 small heads romaine
- ½ tsp kosher salt
- Cooking spray
- 1 Tbsp extra-virgin olive oil
- 5 Tbsp 0% Stonyfield Organic Greek Yogurt
- ¼ cup fresh lemon juice
Instructions
- 1
In a spacious bowl, combine the anchovies, minced garlic, and pepper, then use a fork to blend them into a smooth paste.
- 2
To the mixture, incorporate the cheese, lemon juice, yogurt, 1 tablespoon of olive oil, mustard, and a pinch of pepper, stirring until everything is well mixed.
- 3
Set aside half of this mixture for later use when serving.
- 4
Add the cubed chicken to the bowl containing the remaining marinade and stir until the chicken is thoroughly coated.
- 5
Allow the chicken to marinate at room temperature for 30 minutes, or for best results, refrigerate it overnight.
- 6
If you’re planning to use wooden skewers on the grill, be sure to soak them in water for a minimum of 30 minutes beforehand.
- 7
Prepare the zucchini by trimming the ends, slicing it in half lengthwise, and cutting it into half-moon shapes approximately ½ to 1 inch thick.
- 8
For the romaine, cut it in half if using smaller heads, or into quarters if you have a larger head, ensuring to keep the root ends intact.
- 9
Lightly apply oil to the cut sides of the romaine using a spray or brush.
- 10
Thread the chicken onto double skewers, alternating with pieces of zucchini every few chunks, making a total of 4 kabobs. Arrange the assembled kabobs on a large plate or baking sheet and sprinkle them lightly with salt.
- 11
Heat the grill to a medium-high setting and oil the grates. Grill the kabobs for 6 to 8 minutes, turning them every 2 to 3 minutes, until the chicken is fully cooked and has a nice brown color.
- 12
Once the chicken is ready, place the romaine on the grill, cut side down, and cook until it gets a bit charred yet remains bright green and crisp, about 30 seconds per side.
- 13
Serve the grilled romaine alongside the kabobs and drizzle the reserved marinade over both dishes.