Caesar Marinated Chicken Kabobs

Caesar Marinated Chicken Kabobs

Today we are sharing a recipe that is perfect for Memorial Day Weekend! Whether you’re celebrating with friends, family, or staying in, you’ve got to try this!. Click here for the original recipe. If you try out this recipe, be sure to tag us on social media! (@CaseSpecificNutrition).

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Prep: 20 min | Cook: 20 min | Marinade Time: 30 min | Total: 1 hour, 10 min

Serving Size: Serves 4

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Ingredients (Caesar Marinade):

• 2 anchovy fillets– finely chopped
• 1 small garlic clove– minced
• ⅓ cup grated parmesan
• ¼ cup fresh lemon juice
• 5 TBSP Greek Yogurt
• 1 TBSP Extra-virgin olive oil
• 1 ½ tsp Dijon mustard
• ½ tsp freshly ground black pepper

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Ingredients/Tools (Rest of Kabob):

• 1 ¼ pounds skinless boneless chicken breast or thigh– cut into 1-inch cubes
• 8 long skewers
• 1 zucchini
• 1 large head of romaine
• Salt– to taste

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Directions (Caesar Marinade):

1. Add the anchovies and garlic into a large bowl and mash into a paste.
2. Add the parmesan, lemon juice, yogurt, mustard, pepper, and 1 TBSP of olive oil to the bowl. Stir to combine.
3. Reserve half of mixture for serving.
4. Dice chicken into cubes and add to half of the marinade. Coat chicken with marinade.
5. Set aside to marinate for 30 minutes or refrigerate overnight.

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Directions (Rest of Kabobs):

1. If you are using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.
2. Preheat the grill and prep as needed. 
3. Cut zucchini into semicircles between ½- and 1-inch thick. (Halve it lengthwise, and cut it into pieces from there)
4. Cut the romaine into quarters leaving the root ends intact.
5. Lightly spray or coat the cut sides with oil.
6. Place the chicken onto skewers, alternating with zucchini slices. Place the kabobs on a large plate or baking sheet and season with salt to taste.
7. Grill the kabobs for 6-8 minutes total, turning every 2-3 minutes, until the chicken is cooked to an internal temperature of 165 degrees.
8. When the chicken is done, grill the romaine flat side down until the edges are just slightly charred, about 30 seconds per side.
9. Serve the grilled romaine with the kabobs and drizzle the remaining marinade over both.

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