Caesar-Marinated Chicken Kabobs

Everyone loves a good Caesar Salad, so I figured I might as well make Caesar chicken for a Caesar salad.

This recipe originally had zucchini to be cooked with the kebabs, but I opted for a salad instead. I'll cook the zucchini later. 

For the dressing, I thought 1 garlic clove wasn't enough and ended up putting in two relatively large cloves. My goodness was the dressing garlicky. I won't be kissing any vampires tonight.

Overall, store bought Caesar dressing, I think, is just fine. This dressing wasn't great, but just ok. 

Caesar-Marinated Chicken Kabobs

Recipe from Skinny Taste

Serves 4

• 2 anchovy fillets, finely chopped
• 1 small garlic clove, minced or grated
• ⅓ c grated Parmigiano Reggiano
• ¼ c fresh lemon juice
• 5 T Greek Yogurt
• 1 T extra-virgin olive oil, plus more if needed for the romaine
• 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

To make the Caesar marinade

Add the anchovies, 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:

Trim the ends from the zucchini, halve it lengthwise, and cut it into semicircles between ½- and 1-inch thick.

Thread the chicken onto doubled skewers, 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.