Caesar marinated chicken and zucchini kebabs are made with my homemade Caesar salad dressing and grilled romaine lettuce. It is a light and delicious summer dinner.

Zucchini Caesar Chicken Skewers

Caesar sauce is full of such a wonderful flavor, and it goes perfectly with the roast chicken. My secret to lighten the seasoning is Greek yogurt, which can replace oil. In addition, yogurt is an incredible marinade that makes the chicken super tender and juicy. When the grill is hot, sprinkle with some romaine lettuce to burn quickly, then drizzle the remaining seasoning on the kebabs and lettuce.For another delicious grilled meat recipe, try these Grilled Chicken Skewers with Cucumber Yogurt Sauce.

Grilled Chicken Caesar Skewers

Me and Ishida Organic Make these Caesar chicken skewers. Their yogurt is my favorite, and I always keep a quart in the refrigerator for recipes. Their yogurt proves that it is important to me that it is raised on USDA organic farms, and is non-GMO engineering.For this recipe, I used Stonyfield’s 0% fat Greek yogurt For the Caesar sauce marinade, but you can also use their Full-fat greek yogurt . For more ways to cook with Stonyfield organic yogurt, please check Skinnytaste recipe page On their website.

What happens when roasting lettuce?

I like grilling lettuce to change the texture of the salad. Roasted lettuce slightly softens the center and the tip of the lettuce with exquisite characters. If you like to skip this step, fresh romaine lettuce is also fine.

How long does it take to grill chicken skewers?

The cooking time may vary depending on your grill. Turn the kebab every few minutes to make the chicken cooked on all sides. When the chicken is cooked and evenly browned, remove them from the grill.

Caesar Sauce

Marinated chicken breasts in Caesar sauceGrilled Chicken Caesar SkewersGrilled Chicken Caesar SkewersRoast Chicken Caesar

More skewers recipes you will like:

Caesar marinated chicken skewers with zucchini and grilled romaine lettuce

289 Karls
40.5 protein
9.5 Carbohydrates
10 fat

Preparation time: 20 minute

Cooking time: 20 minute

Marinating time: 30 minute

total time: 1 hour 10 minute

Caesar marinated chicken skewers with zucchini and grilled romaine lettuce

  • 2 Anchovy Tenderloin, Chopped
  • 1 Small garlic cloves, Chopped or grated
  • cup Grated parmesan cheese
  • ¼ cup Fresh lemon juice
  • 5 Spoon 0% Stonyfield Organic Greek Yogurt
  • 1 Spoon Extra virgin olive oil, Add more romaine lettuce if needed
  • 1 ½ teaspoon Dijon mustard
  • ½ teaspoon Freshly ground black pepper
  • 1 ¼ lb Skinless and boneless chicken breast or thigh, Cut into 1-inch cubes
  • 8 Long wood or metal skewers
  • 1 summer pumpkin
  • 1 Large head or 2 small heads romaine lettuce
  • ½ teaspoon Kosher salt
  • Cooking spray

Make Caesar Marinade

  • Put the anchovies and pepper in a large bowl and mash them with a fork.

  • Add cheese, lemon juice, yogurt, 1 tbsp olive oil, mustard and pepper, and stir to combine.

  • Reserve half for service.

  • Put the diced chicken and the rest of the seasoning together in a bowl and mix well.

  • Set aside and marinate at room temperature for 30 minutes or refrigerate overnight.

For the kebab

  • If you use wooden skewers on outdoor grills, soak them in water for at least 30 minutes.

  • Trim the ends of the zucchini, halve it lengthwise, and then cut it into semicircles ½ to 1 inch thick.

  • Also, cut the romaine lettuce in half (if using small ends) or quarters (if using large ends), keeping the roots intact.

  • Lightly spray or smear the cut surface with oil.

  • Place chicken skewers on double skewers, alternating with a slice of zucchini every few slices, for a total of 4 kebabs. Place the kebabs on a large plate or grill pan. After assembling, lightly season with salt.

  • Preheat the grill at medium high temperature and oil the grate. The kebabs are grilled for a total of 6 to 8 minutes, turning every 2 to 3 minutes, until the chicken is fully cooked and browned.

  • After the chicken is roasted, roast the romaine lettuce with the flat side down until it is slightly charred in some places, but still bright green and crispy, about 30 seconds per side.

  • Serve the romaine lettuce with the roast, and then drizzle the remaining marinade on both.

service: 1Skewers with salad, Calories: 289Kcal, Carbohydrates: 9.5G, protein: 40.5G, fat: 10G, Saturated fat: 3G, cholesterol: 112.5Milligrams, sodium: 489Milligrams, fiber: 3.5G, sugar: 4G

Blue smart point: 3

Green smart point: 5

Purple smart point: 3

Key words: Chicken breast recipe, chicken skewers, grilled chicken breast

Disclosure: This article is written by IshidaThank you for supporting the brand that makes Skinnytaste possible. All thoughts are my own.

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