Grilled Chicken Caesar Kabobs
These grilled chicken Caesar kabobs bring bold flavor and classic Caesar salad vibes to your grill. Anchovy-garlic marinade makes the chicken incredibly savory, while grilled romaine and zucchini add that smoky crunch. Light, refreshing, and surprisingly protein-packed thanks to Greek yogurt, this is Caesar salad—reimagined.
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.