Grilled Chicken Caesar Kabobs

Grilled Chicken Caesar Kabobs
Summary

This tasty grilling recipe is also packed with vegetables. To make this dish even more colorful, add in some green and yellow pepper pieces on your kabobs.

  • Prep time
    30 min
  • Servings
    4 Servings
  • Serving size
    2 cups romaine + 2 kabobs
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups romaine + 2 kabobs
  • Amount per serving Calories 355

  • Total Fat 14g
    • Saturated Fat 3g
  • Cholesterol 115mg
  • Sodium 420mg
  • Total Carbohydrate 10g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 46g
  • Potassium 730mg
Ingredients

Ingredients

  • bamboo skewers
    8
  • plain nonfat Greek yogurt (non-fat)
    1/2 cup
  • anchovy fillets (mashed)
    2
  • garlic (minced or grated)
    1 clove
  • lemon juice
    2 tbsp
  • Worcestershire sauce
    2 tsp
  • extra virgin olive oil
    1 tbsp
  • Parmesan cheese (plus 2 Tbsp, grated)
    1/4
  • salt (optional)
    1/4 tsp
  • black pepper
    1/4 tsp
  • chicken breasts (boneless, skinless, cut into 3/4-inch cubes (aim for 24 pieces of chicken))
    1 1/4 lbs
  • red bell peppers (seeded and cut into 1-inch pieces (aim for 24 pieces of pepper))
    2
  • romaine lettuce (chopped)
    8 cup
  • Kalamata olives (pitted and sliced into fourths )
    16
Directions

Directions

  1. Soak the bamboo skewers in warm water for at least 30 minutes.

  2. Preheat an indoor or outdoor grill.

  3. While the skewers are soaking, whisk together the yogurt, anchovy fillets (optional), garlic, lemon juice, Worcestershire sauce, olive oil, 2 Tbsps. parmesan cheese, salt (optional), and ground black pepper.

  4. Add the chicken pieces to a bowl and pour 3 Tbsps. of the dressing over the chicken and toss to lightly coat. Let the chicken sit for 15 minutes. Note: Reserve the extra dressing and be sure it does not come in contact with the raw chicken.

  5. Thread alternating pieces of chicken and red bell pepper onto the soaked skewers starting and ending with the chicken, using 3 pieces of chicken and 3 pieces of red pepper.

  6. Grill the kabobs about 7 minutes, turning frequently or until the chicken is cooked through and reaches 165 degrees F. Set aside.

  7. Toss the romaine lettuce with the remaining salad dressing and then serve by putting two cups of salad on a plate, top with two chicken kabobs, sprinkle with 8 slices of olive, and one Tbsp. of grated parmesan cheese.

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