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Grilled Chicken Caesar Kabobs

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How to Make Grilled Chicken Caesar Kabobs

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.


30 min prep time


12 min cook time


4servings


2 cups romaine and 2 kabobs

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Step-By-Step Instructions:

  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.
Veggie Rich
Low Carb
Grilling
Lunch
Main Dish
Dinner
Foodie
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Nutrition facts

4 Servings



  • Serving Size

    2 cups romaine and 2 kabobs


  • Amount per serving



    Calories





    290

  • % Daily value*

  • Total Fat
    11g

    14%

    • Saturated Fat
      2.7g

      14%
    • Trans Fats
      0g

  • Cholesterol
    85mg

    28%

  • Sodium
    420mg

    18%

  • Total Carbohydrate
    11g

    4%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      6g

  • Protein
    36g

  • Potassium
    700mg
    15%

Ingredients

bamboo skewers
8

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))
2

romaine lettuce (chopped)
8 cup

Kalamata olives (pitted and sliced into fourths )
16

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