There’s something irresistible about summer grilling — the soft crackle of meat hitting the hot grates, the light wisp of smoke curling into the air, and that mouthwatering aroma that drifts across the backyard. It’s the season when even the simplest ingredients taste like something from a gourmet kitchen.
Now, imagine taking one of the most beloved salads of all time — the Caesar — and reimagining it as a grilled, skewer-style dinner that bursts with smoky, tangy, and savory flavors in every bite. That’s exactly what Grilled Chicken Caesar Kabobs deliver: juicy marinated chicken, tender vegetables, charred romaine, and a creamy, garlicky dressing that ties it all together.
Whether you’re cooking for a weekend gathering, a weekday family dinner, or just looking for a way to impress your taste buds, this recipe transforms a classic into something extraordinary.
Why This Recipe Works
The beauty of these kabobs lies in their clever layering of flavor and texture:
- A Caesar-inspired marinade infuses the chicken with tangy, savory depth.
- Grilling the romaine adds a gentle smokiness while keeping its fresh crunch.
- Zucchini and other vegetables balance the protein with vibrant color and mild sweetness.
- A final drizzle of dressing ties everything together with creamy richness.
This dish is proof that you don’t have to choose between “fresh salad” and “comforting grilled dinner.” Here, you get both — on one plate.
Ingredient Spotlight
While you can make these kabobs with everyday pantry staples, choosing the right quality of each ingredient makes a world of difference.
1. Chicken
- Best choice: Skinless chicken thighs for maximum juiciness.
- Alternative: Skinless chicken breasts for a leaner option.
- Pro tip: Cut chicken into equal-sized cubes to ensure even cooking.
2. Romaine Lettuce
- Yes, we’re grilling lettuce — and trust me, it’s a game changer. The quick char enhances its flavor without making it limp.
3. Zucchini
- Mild, tender, and perfect for skewering. You can also use yellow squash for added color.
4. Caesar Dressing Base
- Greek yogurt for creaminess without heaviness.
- Anchovies or anchovy paste for that authentic Caesar umami depth.
- Parmigiano Reggiano for rich, nutty sharpness.
- Dijon mustard & lemon juice for bright, tangy lift.
5. Skewers
- Wooden skewers soaked in water for at least 30 minutes to prevent burning.
- Metal skewers for convenience and reusability.
Prep & Cooking Timeline
One of the best parts of this recipe is how easily it fits into a busy day.
- Night Before or Morning:
- Make the marinade.
- Toss chicken in the marinade and refrigerate.
- Before Dinner:
- Slice zucchini.
- Prep romaine halves.
- Soak wooden skewers if using.
- Grill Time:
- Assemble skewers.
- Grill chicken and veggies.
- Grill romaine quickly for char.
- Serve:
- Arrange everything on a platter.
- Drizzle with reserved dressing.
Step-by-Step Instructions
Step 1 – Make the Marinade
- Mince garlic and anchovy fillets into a paste.
- In a bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, and grated Parmesan.
- Season with freshly ground black pepper.
- Divide in half — one part for marinating, one part for drizzling later.
Step 2 – Marinate the Chicken
- Cut chicken into 1.5-inch cubes.
- Toss chicken in the marinade until well coated.
- Cover and refrigerate for at least 30 minutes (overnight is best for flavor penetration).
Step 3 – Prep Vegetables
- Slice zucchini into thick half-moons.
- Cut romaine heads in half lengthwise, keeping the core intact so the leaves stay together.
- Lightly brush romaine with olive oil.
Step 4 – Assemble the Kabobs
- Thread chicken and zucchini onto skewers, alternating for visual appeal.
- Season lightly with salt just before grilling.
Step 5 – Grill
- Preheat grill to medium-high heat and lightly oil the grates.
- Grill kabobs for 6–8 minutes, turning occasionally until chicken is fully cooked.
- Grill romaine cut-side down for 30 seconds to 1 minute per side — just enough to char the edges.
Step 6 – Serve
- Arrange kabobs on a platter alongside grilled romaine.
- Drizzle everything with reserved dressing.
- Garnish with shaved Parmesan and lemon wedges.
Serving Ideas
This dish works beautifully with a variety of sides:
- Grilled corn on the cob brushed with garlic butter.
- Garlic bread for soaking up extra dressing.
- Oven-roasted potatoes or sweet potato fries.
- Light summer salads with cucumber and tomato.
- Chilled drinks like sparkling lemonade or rosé.
Pro Tips for Perfect Results
- Don’t skip the anchovy. Even if you’re skeptical, it doesn’t taste “fishy” — it simply deepens the flavor.
- Use double skewers to prevent food from spinning while you turn them.
- Reserve dressing before marinating to avoid cross-contamination.
- Cut uniform pieces for even cooking.
- Grill romaine briefly so it stays crisp inside.
Variations & Substitutions
- Pescatarian: Replace chicken with shrimp, grilling for only 2–3 minutes per side.
- Vegetarian: Use cubes of tofu or halloumi cheese instead of meat.
- Low-carb: Skip bread sides and serve with extra grilled vegetables.
- Richer dressing: Swap Greek yogurt for mayonnaise or sour cream.
- Color boost: Add cherry tomatoes or red onion chunks to skewers.
Storage & Leftovers
- Chicken & Veggies: Store in an airtight container in the fridge for up to 3 days.
- Dressing: Keep separately in a sealed jar for up to 5 days.
- Reheating: Warm chicken gently in a skillet or microwave.
- Repurposing: Slice leftover chicken for wraps, salads, or pasta dishes.
Frequently Asked Questions
Q: Can I use store-bought Caesar dressing?
A: You can, but homemade is fresher, lighter, and healthier.
Q: How do I prevent dry chicken?
A: Don’t overcook; use a meat thermometer to pull chicken at 165°F (74°C).
Q: Do I need a grill?
A: No — a stovetop grill pan or even the oven broiler works.
Q: Can I skip the anchovies?
A: Yes, but replace with a bit of caper brine or miso paste for similar depth.
Q: Can I meal-prep these kabobs?
A: Yes — marinate chicken in advance and store skewered vegetables separately until ready to grill.
Nutritional Estimate (Per Serving)
(Based on chicken thighs and Greek yogurt dressing)
- Calories: ~320
- Protein: 28g
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 4g
Final Thoughts
Grilled Chicken Caesar Kabobs are more than just a recipe — they’re a fresh way to enjoy a timeless favorite. By combining the crisp freshness of salad with the smoky char of the grill, you get a dish that’s hearty yet light, elegant yet simple.
Perfect for warm evenings, backyard gatherings, or even meal prepping for the week, these kabobs are proof that innovation in the kitchen can be as simple as putting a salad… on a stick.
So fire up your grill, gather your ingredients, and let the Caesar you know and love take on a whole new life. Your dinner table will thank you.
