Caesar-marinated chicken kabobs with zucchini and grilled romaine

Caesar-marinated chicken and zucchini kabobs with my homemade Caesar salad dressing and grilled romaine lettuce 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. My secret ingredient to lighten the dressing is Greek yogurt, which replaces oil. Plus, yogurt is an amazing marinade that makes the chicken super tender and juicy. While the grill is hot, toss some romaine lettuce on it to char it quickly, then drizzle the leftover dressing over the skewers and lettuce. For another delicious kabob recipe, try these grilled chicken kabobs with cucumber yogurt sauce.

I partnered with Stonyfield Organic to create these Caesar chicken skewers. Your yogurt is my favorite, and I always have quarts in my fridge to make recipes. Their yogurt is USDA organic, pasture grown and certified for the non-GMO project, which is important to me. For this recipe, I used Stonyfield's 0% Fat Greek Yogurt for the Caesar Dressing Marinade, but you could also use their Whole Milk Greek Yogurt. For more ways to cook with Stonyfield's organic yogurt, check out the Skinnytaste recipe page on their website.

What happens when grilling salad?

I love grilling lettuce to add texture to salads. Grilling romaine lettuce makes the middle a little softer and the tips of the salad are nicely charred. If you'd prefer to skip this step, fresh romaine is also suitable.

How long do chicken skewers take to cook?

The cooking time can vary depending on the grill. Turn the skewers every few minutes so the chicken cooks on all sides. When the chicken is 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 Calories
40.5 protein
9.5 carbohydrates
10 Fats

Preparation time: 20th Minutes

Cooking time: 20th Minutes

Marinade time: 30th Minutes

Total time: 1 Mr 10 Minutes

Caesar-marinated chicken kabobs with zucchini and grilled romaine

• 2 Anchovy fillets, finely chopped
• 1 small clove of garlic, chopped or grated
• ⅓ Cup grated Parmigiano Reggiano
• ¼ Cup fresh lemon juice
• 5 tablespoon 0% Stonyfield organic Greek yogurt
• 1 tablespoon Extra virgin olive oil, plus more if needed for the Roma
• 1 ½ teaspoon Dijon mustard
• ½ teaspoon freshly ground black pepper
• 1 ¼ lb Skinless or boneless chicken breasts, cut into 1-inch cubes
• 8th long wooden or metal skewers
• 1 zucchini
• 1 large or 2 small heads romaine
• ½ teaspoon kosher salt
• Cooking spray

For the Caesar marinade

• Place the anchovies and peppers in a large bowl and mash them with a fork to make a paste.

• Add the cheese, lemon juice, yogurt, 1 tablespoon olive oil, mustard and pepper and stir.

• Reserve half for serving.

• Place the diced chicken in the bowl with the remaining dressing and stir.

• Marinate for 30 minutes at room temperature or refrigerate overnight.

For the kabobs

• If you're using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.

• Trim the ends of the zucchini, cut them in half lengthways, and cut into semicircles between 1/2 and 1 inch thick.

• Halve the romaine lettuce separately (for small heads) or quarter (for large heads), leaving the root ends intact.

• Spray or brush the cut sides lightly with oil.

• Stick the chicken on double skewers, alternating every few pieces with a zucchini slice, for a total of 4 kebabs. Place the skewers on a large plate or a baking sheet and after assembling, season lightly with salt.

• Preheat the grill over medium heat and oil the grids. Grill the kabobs for a total of 6 to 8 minutes, turning every 2 to 3 minutes until the chicken is cooked through and well browned.

• When the chicken is done, grill the romaine flat side down until it is lightly charred in places but is still light green and crispy, about 30 seconds per side.

• Serve the romaine next to the kebabs and drizzle the remaining marinade over them.

Portion: 1Skewer plus salad, Calories: 289kcal, Carbohydrates: 9.5G, Protein: 40.5G, Fat: 10G, Saturated fatty acids: 3G, Cholesterol: 112.5mg, Sodium: 489mg, Fiber: 3.5G, Sugar: 4thG

Blue Smart Points: 3

Green smart points: 5

Purple Smart Points: 3

Keywords: Chicken breast recipes, chicken skewers, grilled chicken breasts

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.