Grilled Chicken Caesar Kabobs
![Grilled Chicken Caesar Kabobs](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/277-diabetic-grilled-chicken-caesar-kebabs_AdobeStock200139841_012221_3885281428.jpg)
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.
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- Prep time
- 30 min
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- Cook time
- 12 min
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- Servings
- 4 Servings
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- Serving size
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2 cups romaine and 2 kabobs
Ingredients
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bamboo skewers
- 8
- 8
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Plain Nonfat Greek yogurt (non-fat)
- 1/2 cup
- 118 g
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garlic (minced or grated)
- 1 clove
- 1 clove
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lemon juice
- 2 tbsp
- 30 g
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Worcestershire sauce
- 2 tsp
- 10 g
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Extra Virgin Olive Oil
- 1 tbsp
- 15 g
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grated Parmesan cheese (divided use)
- 1/4 cup plus 2 tbsp
- 1/4 cup plus 2 tbsp
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salt
- 1/4 tsp
- 1 g
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black pepper
- 1/4 tsp
- 1 g
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boneless, skinless chicken breast (cut into 3/4-inch cubes (aim for 24 pieces of chicken))
- 1 1/4 lbs
- 567 g
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red bell peppers (seeded and cut into 1-inch pieces (aim for 24 pieces of pepper))
- 2
- 2
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romaine lettuce (chopped)
- 8 cup
- 1 kg 893 g
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Kalamata olives (pitted and sliced into fourths )
- 16
- 16
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Directions
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Soak the bamboo skewers in warm water for at least 30 minutes.
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Preheat an indoor or outdoor grill.
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While the skewers are soaking, whisk together the yogurt, garlic, lemon juice, Worcestershire sauce, olive oil, 2 Tbsps. parmesan cheese, salt, and ground black pepper.
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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.
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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.
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Grill the kabobs about 7 minutes, turning frequently or until the chicken is cooked through and reaches 165 degrees F. Set aside.
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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.