Caesar Marinated Chicken Kabobs
• 1 small garlic clove, minced or grated
• ⅓ cup grated Parmigiano Reggiano
• ¼ cup fresh lemon juice
• 5 Tbsp plain Greek Yogurt
• 1 Tbsp extra-virgin olive oil
• 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
To make the Caesar marinade
- Add the garlic and pepper to a large bowl and use your fork to mash into a paste.
- Add the cheese, lemon juice, yogurt, 1 Tbsp olive oil, mustard, and pepper and stir to combine.
- Reserve half for serving.
- Add the diced chicken to the bowl with the remaining dressing and stir to coat.
- Set aside to marinate at room temperature for 30 minutes or refrigerate overnight.
For the kabobs
- If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.
- Trim the ends from the zucchini, halve it lengthwise, and cut it into semicircles between ½- and 1-inch thick.
- Separately, cut the romaine in half (if using small heads) or quarters (if using a large head), leaving the root ends intact.
- Lightly spray or coat the cut sides with oil.
- Thread the chicken onto doubled skewers, alternating every few pieces with a slice of zucchini, for a total of 4 kabobs. Place the kabobs on a large plate or baking sheet and, when they’re assembled, season lightly with salt.
- Preheat the grill with medium-high heat and oil the grates. Grill the kabobs for 6 to 8 minutes total, turning every 2 to 3 minutes, until the chicken is cooked through and well browned.
- When the chicken is done, grill the romaine flat side down until it’s lightly charred in places but still bright green and crisp, about 30 seconds per side.
- Serve the romaine alongside the kabobs and drizzle the remaining marinade over both.