Caesar-Marinated Chicken Zucchini Kabobs combine a tangy, homemade Caesar-style yogurt dressing with tender grilled chicken and quick-charred romaine for a light, satisfying summer meal. This easy-to-follow recipe keeps the bold Caesar flavors while using Greek yogurt to reduce oil and add protein, making the dressing both a flavorful sauce and an effective, tenderizing marinade.
Caesar-Marinated Chicken Kabobs with Zucchini
The Caesar dressing for these kabobs is bright with lemon and Parmigiano Reggiano, anchored by anchovy and garlic for classic umami. I lighten the traditional oil-heavy dressing with 0% Greek yogurt, which keeps the dressing creamy and helps the chicken stay moist while it marinates. Thread the marinated chicken and slices of zucchini onto skewers and grill until golden and cooked through. While the kabobs finish, quickly char halved romaine on the grill so you have a smoky, crisp-green salad to serve alongside. Reserve some dressing before marinating so you can drizzle it over the finished skewers and lettuce.
I developed this recipe using Stonyfield Organic Greek yogurt for the dressing; either nonfat or whole-milk Greek yogurt works well depending on your preference for richness. The yogurt keeps the dressing creamy without adding much oil, and it acts as a gentle tenderizer for the chicken.
Why grill romaine?
Grilling romaine adds a subtle smoky flavor and softens the inner leaves while preserving a bright, crisp bite at the edges. The quick char creates attractive grill marks and a delightful contrast to the tender chicken. If you’d rather keep the greens raw, fresh romaine or a mix of lettuces will also pair nicely with the Caesar dressing.
Cooking time and tips
Cooking times vary by grill and how hot it runs. Aim for medium-high heat and turn the skewers every 2 to 3 minutes so the chicken browns evenly. Total grill time for the kabobs is about 6 to 8 minutes, depending on skewer thickness and chicken size, until the internal temperature reaches 165°F (74°C). Grill the romaine cut-side down for about 30 seconds per side until lightly charred but still vibrant.
More skewer recipes you’ll enjoy
- Grilled Lemon Dijon Chicken Skewers
- Filipino BBQ Pork Skewers
- Red, White, and Blue Fruit Skewers with Cheesecake Yogurt Dip
- Grilled Shrimp Skewers
- Asian Flank Steak Skewers
Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine
Prep: 20 mins Cook: 20 mins Marinade time: 30 mins (or overnight) Total: 1 hr 10 mins
Yield: 4 servings Serving size: 1 skewer plus salad
Ingredients
- 2 anchovy fillets, finely chopped
- 1 small garlic clove, minced or grated
- ⅓ cup grated Parmigiano Reggiano
- ¼ cup fresh lemon juice
- 5 Tbsp 0% Stonyfield Organic Greek Yogurt
- 1 Tbsp 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
- 1 zucchini
- 1 large or 2 small heads romaine
- ½ tsp kosher salt
- Cooking spray or a light brushing of oil
Instructions
To make the Caesar marinade
- Add the anchovies, garlic, and a pinch of pepper to a large bowl and mash together into a paste using a fork.
- Stir in the grated Parmigiano Reggiano, lemon juice, Greek yogurt, 1 tablespoon olive oil, Dijon mustard, and the remaining pepper until smooth and combined.
- Reserve half of the dressing for serving. Add the diced chicken to the remaining dressing, toss to coat, and let marinate at room temperature for 30 minutes or refrigerate up to overnight for more flavor.
For the kabobs
- If using wooden skewers and grilling outdoors, soak them in water for at least 30 minutes to prevent burning.
- Trim the zucchini ends, halve lengthwise, and cut into ½- to 1-inch semicircles.
- Cut the romaine in half (for small heads) or quarters (for a large head), leaving the root intact so the leaves hold together.
- Lightly spray or brush the cut sides of the romaine with oil.
- Thread the marinated chicken onto doubled skewers, alternating with zucchini slices. Make a total of 4 kabobs and season lightly with kosher salt.
- Preheat the grill to medium-high and oil the grates. Grill the kabobs 6–8 minutes total, turning every 2–3 minutes, until chicken is cooked through and nicely browned.
- When the kabobs are done, place the romaine cut-side down on the grill and char for about 30 seconds per side until lightly marked but still bright green.
- Serve the grilled romaine alongside the kabobs and drizzle with the reserved Caesar dressing.
Notes and tips
Substitute boneless skinless thighs if you prefer darker meat; they tend to stay juicier on the grill. If you skip grilling the romaine, serve with fresh lettuce and a squeeze of lemon. For a crispier finish, briefly place the cooked kabobs over higher heat for a final sear, watching carefully to avoid charring.
Nutrition (per serving)
Calories: 289 kcal · Carbohydrates: 9.5 g · Protein: 40.5 g · Fat: 10 g · Fiber: 3.5 g · Sodium: 489 mg
Disclosure: This post was created in partnership with Stonyfield. Thank you for supporting the brands that help bring recipes like this to life. All opinions are my own.