There’s something magical about grilling in the summer—the sizzle, the char, the aroma that floats through the backyard.
But what if I told you that you could turn your favorite Caesar salad into a smoky, juicy Grilled Chicken Caesar Kabob dinner?
That’s exactly what this recipe does—and it’s honestly one of the most exciting ways I’ve ever eaten Caesar!
Why I Love This Recipe
This is not your average Caesar.
By transforming the creamy Caesar dressing into a tangy marinade, and then grilling both the chicken and the romaine, every bite is smoky, savory, and packed with flavor.
The combination of juicy chicken, charred zucchini, crisp romaine, and that irresistible dressing hits all the right notes.
It feels fancy, but it’s actually super simple to make.
What You’ll Need (Ingredient Highlights)
Anchovy fillets – These bring authentic Caesar umami.
Greek yogurt – Lightens up the dressing without losing creaminess.
Dijon mustard & lemon juice – Sharp, tangy flavor boosters.
Parmigiano Reggiano – Rich, nutty cheese for that signature Caesar bite.
Chicken breast or thighs – Tender, grilled perfection.
Zucchini & romaine – Grilled veggies that complement everything else.
Skewers – Wooden or metal, whichever you prefer for kabobs.
Pro Tips Before You Start
Don’t skip the anchovy—it’s what gives Caesar dressing its classic depth.
If using wooden skewers, soak them ahead of time so they don’t burn.
Marinate the chicken overnight for the best flavor.
Grill romaine quickly to keep it crisp but give it that smoky edge.
Save half the dressing for drizzling—it’s pure gold.
How to Make Grilled Chicken Caesar Kabobs (Simplified)
Step 1: Make the Marinade
Mash anchovies, garlic, and pepper into a paste.
Stir in cheese, lemon juice, yogurt, olive oil, and mustard.
Reserve half for serving. Toss chicken with the rest and marinate for 30 mins or overnight.
Step 2: Prep Veggies & Skewers
Soak wooden skewers (if using). Slice zucchini into half-moons.
Halve or quarter romaine, keeping the core intact.
Brush romaine with olive oil.
Step 3: Assemble Kabobs
Thread chicken and zucchini onto double skewers (4 total). Sprinkle with salt.
Step 4: Grill
Heat grill to medium-high, oil grates.
Grill kabobs for 6–8 mins, turning occasionally, until chicken is cooked.
Grill romaine cut-side down for 30 secs per side.
Step 5: Serve and Enjoy
Arrange the grilled romaine alongside the kabobs on a plate or platter.
Drizzle everything with the reserved Caesar dressing and serve with extra lemon wedges if you like.
What to Serve It With
Grilled corn on the cob
Crusty bread or garlic toast
Roasted potatoes or sweet potato fries
Chilled rosé or sparkling lemonade
A simple tomato and cucumber salad
Variations / Substitutions
Use shrimp instead of chicken for a pescatarian version.
Add cherry tomatoes or red onion slices to the skewers.
Swap romaine for grilled little gem lettuce or baby kale.
Replace Greek yogurt with sour cream or mayo for a richer dressing.
Make it low-carb by skipping bread sides and serving with extra veggies.
Storage & Leftovers
Store leftover chicken and veggies in an airtight container for up to 3 days.
Keep the reserved dressing in a separate container and refrigerate for up to 5 days.
Reheat chicken gently on the stovetop or in the microwave.
Leftover chicken is great sliced in wraps or tossed into salads!
FAQs
Can I make the dressing ahead of time?
Yes! You can prep the dressing up to 5 days in advance and store it in the fridge.
Is it okay to skip the anchovies?
They’re essential for authentic Caesar flavor, but you can substitute anchovy paste or even capers.
What’s the best chicken to use?
Both breast and thigh work—thighs tend to be juicier, but breast is leaner.
Can I use store-bought Caesar dressing?
Technically yes, but the homemade version here is fresher and lighter.
Do I need a grill to make this?
A stovetop grill pan works great if you don’t have an outdoor grill.
How do I keep the romaine from wilting?
Grill it quickly over high heat—just enough to char without cooking it through.
What if I want to make it vegetarian?
Use tofu or halloumi cheese in place of chicken, and leave out the anchovies.
Final Thoughts
These Grilled Chicken Caesar Kabobs are the perfect way to shake up your summer grilling routine.
They bring smoky flavor, creamy tang, and crispy texture together in every bite.
Whether you’re entertaining or just craving something a little extra for dinner, this recipe is always a winner in my book.
Grilled Chicken Caesar Kabobs
Ingredients
- 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
Instructions
- In a bowl, mash anchovies, garlic, and pepper into a paste.
- Stir in cheese, lemon juice, yogurt, olive oil, mustard, and more pepper.
- Reserve half for serving.
- Toss chicken with remaining marinade and let sit 30 minutes or overnight.
- Soak wooden skewers if needed. Slice zucchini into semicircles.
- Halve or quarter romaine, leaving ends intact. Oil the cut sides.
- Thread chicken and zucchini on skewers. Season with salt.
- See full steps with tips & photos → https://mischacrossing.com/grilled-chicken-caesar-kabobs/
Notes
- You can swap zucchini with bell pepper or red onion for color and crunch.
- For more char, grill the romaine longer—but don’t overdo it, or it turns bitter.
- The leftover dressing is also great as a dip for veggies or a spread for sandwiches.
