Caesar-Marinated Chicken Zucchini Kabobs made with my homemade Caesar salad dressing and grilled romaine for a light and delicious summer dinner.
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.
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.
More Skewer Recipes You’ll Love:
- Grilled Lemon Dijon Chicken Skewers
- Filipino BBQ Pork Skewers
- Red, White, and Blue Fruit Skewers with Cheesecake Yogurt Dip
- Grilled Shrimp Skewers
- Asian Flank Steak Skewers
Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine
- 2 anchovy fillets, finely chopped
- 1 small garlic clove, minced or grated
- ⅓ 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.
- 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.
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Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.