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

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Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine

3
5
3
SP
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

Ingredients

  • 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

Instructions

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.

Nutrition

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
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
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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30 comments

  1. This looks so good, is there a substitute for the yogurt? My son is allergic to dairy. Would coconut yogurt work? Thanks, I love your recipes!

  2. This recipe was good. I used shrimp instead of chicken and slightly reduced the cooking time. The caesar marinade was just okay and mine also turned out watery. I will use Tessemae’s Caesar dressing next time instead.

  3. Highly recommended! Making it for the 2nd time this week. Added grape tomatoes to the skewers for a pop of color and to use them up.

  4. Hey Gina — you might want to remind people that you can’t use the marinade that had raw chicken in it. It kinda seems like it by reading the recipe/watching the video.

    Absolutely love your recipes!

  5. Absolutely delicious and easy! I am so impressed with how delicious it was for so few ingredients and time. Perfect for the summer!

  6. This is SO good. The marinade on the chicken is just divine and keeps the chicken so juicy. The parmesan adds such amazing flavor. I will be making this again and again!

  7. This was absolutely delicious. The chicken was so moist and really flavorful. Will definitely be part of the regular rotation!

  8. DELICIOUS!! I made this on Saturday and it was a huge hit with my 3 hungry guys. I followed the recipe exactly as listed and the marinade/dressing was fantastic!
    I love your recipes Gina and your weekly meal plans. Thank you for all that you do!

  9. I cannot rave about this dish enough. So delicious and a great weeknight meal. I subbed out anchovies for a few capers and used my grill pan instead of an actual grill (cooking take a little longer). I’ve always loved grilled salad and this is comparable to some of my restaurant favorites. Thank you for a great recipe! 

  10. Trying this recipe out. Going to add garlic in step 2 but didn’t see it listed. 

  11. I have anchovy paste on hand. how much should i use?

    • 1/2 or 1 teaspoon per anchovy

      • A bit confused… But it doesn’t take much to confuse me. Step 1 says to mash anchovies with pepper, should it be with garlic. I can’t find where you add the garlic otherwise but the pepper in 2 places. Appreciate all your hard work and recipes. Thanks for all you do🙂

  12. Oh Gina, you did it again!  This looks so lovely and tasty!  Question: I’ve never bought anchovies before. Are they in oil?  

  13. Looks delicious! Do you think I could replace the Greek yogurt with dairy free sour cream or coconut based plain yogurt?

  14. What can be used as a substitute for the anchovies? Not a fan.

  15. There’s garlic on the list of ingredients, but not in the instructions. Is it added to the marinade? 

  16. #8 Serve the romaine alongside the kabobs and drizzle the RESERVED (not remaining) marinade over both.

  17. This recipe looks amazing! Could you recommend a substitute for the mustard? My son is allergic but I’d love to make this.

    Thanks!