Food blogger, Gina Homolka shares her recipe for preparing “Caesar-Marinated Chicken and Zucchini Kebabs” via her Instagram page, as well as, her food blog.

“Yogurt is the secret ingredient to lighten my homemade Caesar Dressing in these Caesar-Marinated Chicken and Zucchini Kebabs made with @stonyfield 0% Greek Yogurt served over grilled Romaine” – Gina Homolka

INGREDIENTS

  • 2 anchovy filletsfinely chopped
  • 1 small garlic cloveminced or grated
  •  cup grated Parmigiano Reggiano
  • ¼ cup fresh lemon juice
  • 5 Tbsp 0% Stonyfield Organic Greek Yogurt
  • 1 Tbsp extra-virgin olive oilplus 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 thighscut 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

INSTRUCTIONS

To make the Caesar marinade

  • Add the anchovies 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.
    Grilled Chicken Caesar Skewers
  • 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.

 

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This Recipe Belongs To Gina Homolka

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