Grilled Chicken Caesar Kabobs

Grilled Chicken Caesar Kabobs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

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
  • Cook time
    12 min
  • Servings
    4 Servings
  • Serving size
    2 cups romaine and 2 kabobs
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups romaine and 2 kabobs
  • Amount per serving Calories 290

  • Total Fat 11g
    • Saturated Fat 2.7g
    • Trans Fat 0g
  • Cholesterol 85mg
  • Sodium 420mg
  • Total Carbohydrate 11g
    • Dietary Fiber 4g
    • Total Sugars 6g
  • Protein 36g
  • Potassium 700mg
  • Phosphorus 345mg

Choices/Exchanges: 2 Nonstarchy vegetable, 4 Lean protein, 1 Fat



  • bamboo skewers
  • Plain Nonfat Greek yogurt (non-fat)
    1/2 cup
  • garlic (minced or grated)
    1 clove
  • lemon juice
    2 tbsp
  • Worcestershire sauce
    2 tsp
  • Extra Virgin Olive Oil
    1 tbsp
  • grated Parmesan cheese (divided use)
    1/4 cup plus 2 tbsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp
  • boneless, skinless chicken breast (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))
  • romaine lettuce (chopped)
    8 cup
  • Kalamata olives (pitted and sliced into fourths )


  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, garlic, lemon juice, Worcestershire sauce, olive oil, 2 Tbsps. parmesan cheese, salt, 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.