Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine

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Caesar-Marinated Chicken Zucchini Kabobs made with my homemade Caesar salad dressing and grilled romaine for a light and delicious summer dinner.

Grilled Chicken Caesar Skewers
Caesar-Marinated Chicken Kabobs with Zucchini

Caesar dressing is full of such great flavors and goes perfect with grilled chicken. My secret ingredient to lighten the dressing is Greek yogurt which replaces oil. Plus, yogurt is an incredible marinade, making the chicken super tender and juicy. While the grill’s hot, throw on some romaine to quickly char it, and then drizzle the leftover dressing over the kabobs and lettuce. For another delicious kabob recipe, try these Grilled Chicken Kabobs with Cucumber Yogurt Sauce.

Grilled Chicken Caesar Skewers

I partnered with Stonyfield Organic to create these chicken Caesar skewers. Their yogurt is my favorite, and I always keep quarts on hand in my fridge for making recipes. Their yogurt is USDA organic, pasture-raised, and non-GMO project certified 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 you grill lettuce?

I love grilling lettuce to switch up the texture in salads. Grilling romaine slightly softens the center and beautifully chars the tips of the lettuce. If you prefer to skip that step, fresh Romaine will also work fine.

How long do chicken skewers take to cook?

Cooking time can vary depending on your grill. Turn the skewers every couple of minutes so that the chicken cooks on all sides. When the chicken is cooked through and evenly browned, take them off the grill.

Caesar dressingchicken breast marinating in Caesar dressingGrilled Chicken Caesar SkewersGrilled Chicken Caesar SkewersGrilled Chicken Caesar

More Skewer Recipes You’ll Love:

Grilled Chicken Caesar Skewers
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Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine

289 Cals 40.5 Protein 9.5 Carbs 10 Fats
Prep Time: 20 mins
Cook Time: 20 mins
marinade time: 30 mins
Total Time: 1 hr 10 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine


  • 2 anchovy fillets, finely chopped
  • 1 small garlic clove, minced or grated
  • 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


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.
    Grilled Chicken Caesar Skewers
  • 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.
  • 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.
  • Serve the romaine alongside the kabobs and drizzle the remaining marinade over both.


Serving: 1skewer plus salad, Calories: 289kcal, Carbohydrates: 9.5g, Protein: 40.5g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 112.5mg, Sodium: 489mg, Fiber: 3.5g, Sugar: 4g
Keywords: chicken breast recipes, chicken skewers, grilled chicken breast

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

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  1. If I didn’t use anchovies…how much Worcestershire could I use instead?  Thank you in advance.  Going to be meal prep lunches for the week !  🙂

  2. 2nd time in a month to make this. I have to adjust a little due to garlic/onion intolerance, and didn’t have the anchovies, so used a dash of Worcestershire, but even so, still tastes great!

  3. Can I use anchovy paste instead of the anchovy fillets? If yes, how much should I use?

  4. Super delicious! I never thought to marinate in Caesar before – we made extra so we could toss salad in it too (we kept the romaine raw). My boyfriend could not believe the dressing was just made out of yogurt – yum!

  5. This was so good! The Skinnytaste Casesar dressing is delicious. Not diet-delicious, regular delicious. I love how adding yogurt makes the texture nice and creamy without any work with eggs and immersion blenders. Than you Gina!

  6. Delicious recipe, all the flavors worked together perfectly. Especially loved the grilled romaine! 

  7. This was so good! The chicken was so tender and had such good flavor. All 3 of my kids enjoyed it and one had seconds. I made garlic knots from your Air Fryer cookbook to go with it. Will definitely make again!