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Grilled Chicken Caesar Kabobs
30 min prep time
12 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
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:
- Soak the bamboo skewers in warm water for at least 30 minutes.
- Preheat an indoor or outdoor grill.
- 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.
- 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.
- 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.
- Grill the kabobs about 7 minutes, turning frequently or until the chicken is cooked through and reaches 165 degrees F. Set aside.
- 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.
Nutrition facts
4 Servings
-
Serving Size
2 cups romaine and 2 kabobs
- Amount per serving Calories 290
-
Total Fat
11g
- Saturated Fat 2.7g
- Cholesterol 85mg
- Sodium 420mg
-
Total Carbohydrate
11g
- Dietary Fiber 4g
- Total Sugars 6g
- Protein 36g
- Potassium 700mg
- Phosphorous 345mg
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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