Recipes
Recipe of the Week
Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine
Submitted by Staff
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2 anchovy fillets, finely chopped
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1 small garlic clove, minced or grated
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â…“ cup grated Parmigiano Reggiano
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¼ cup fresh lemon juice
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1 Tbsp extra-virgin olive oil, plus more if needed for the romaine
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1 ½ tsp Dijon mustard
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½ tsp freshly ground black pepper
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1 ¼ pounds skinless boneless chicken breast or thighs, cut into 1-inch cubes
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8 long wooden or metal skewers
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1 zucchini
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1 large or 2 small heads romaine
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½ tsp kosher salt
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Cooking spray
Directions
To make the Caesar marinade
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Add the anchovies, garlic and pepper to a large bowl and use your fork to mash into a paste.
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Add the cheese, lemon juice, yogurt, 1 Tbsp olive oil, mustard, and pepper and stir to combine.
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Reserve half for serving.
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Add the diced chicken to the bowl with the remaining dressing and stir to coat.
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Set aside to marinate at room temperature for 30 minutes or refrigerate overnight.
For the kabobs
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If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.
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Trim the ends from the zucchini, halve it lengthwise, and cut it into semicircles between ½- and 1-inch thick.
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Separately, cut the romaine in half (if using small heads) or quarters (if using a large head), leaving the root ends intact.
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Lightly spray or coat the cut sides with oil.
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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.
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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.
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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.
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Serve the romaine alongside the kabobs and drizzle the remaining marinade over both.
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