The romaine lettuce and chicken pieces are cooked on separate skewers and are assembled on the plate. The romaine will only take a minute or two to grill, so put these on right after the chicken has cooked through. Serve these kebabs as an appetizer or for lunch.
Ingredients
3 boneless, skinless chicken breasts
6 to 8 skewers
Oil
3 to 4 small hearts of romaine
3 tablespoons (45 ml) olive oil
3 tablespoons (45 ml) fresh lemon juice
2 cloves of garlic, minced
½ teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon black pepper
1 cup (232 g) Caesar dressing
1⁄3 cup (27 g) shredded Parmesan cheese
Method
Combine all the ingredients for the marinade.
Cut the chicken breasts into 1¼-inch (3 cm) cubes.
Place the chicken cubes into a resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 hours.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Wash the hearts of romaine and pat dry with paper towels. Cut in half lengthwise and carefully thread one half onto a skewer. Place onto a lined baking tray and place into the refrigerator until ready to grill.
Thread the marinated cubes onto the skewers. Discard any marinade remaining in the bag.
Place the kababs on the grill. Cook for 10 to 12 minutes or until the internal temperature of meat reaches 165°F (74°C).
When the chicken is cooked to the desired doneness, remove the kebabs from the grill and cover with aluminum foil until ready to serve.
Clean off the grill grates. Brush the cut side of the romaine lettuce with oil. Don’t overdo it; just a light coating is fine.
Place the lettuce onto the grill for 2 minutes or so or until grill marks are visible.
Once properly marked, promptly remove the lettuce from the grill. Do not overcook or the lettuce will wilt. Remove the lettuce from the skewers, top with the grilled chicken, Caesar dressing, and Parmesan cheese, and serve.
6-8
servings30
minutes40
minutes1
hour10
minutesThe romaine lettuce and chicken pieces are cooked on separate skewers and are assembled on the plate. The romaine will only take a minute or two to grill, so put these on right after the chicken has cooked through. Serve these kebabs as an appetizer or for lunch.
Ingredients
3 boneless, skinless chicken breasts
6 to 8 skewers
Oil
3 to 4 small hearts of romaine
3 tablespoons (45 ml) olive oil
3 tablespoons (45 ml) fresh lemon juice
2 cloves of garlic, minced
½ teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon black pepper
1 cup (232 g) Caesar dressing
1⁄3 cup (27 g) shredded Parmesan cheese
Method
- Combine all the ingredients for the marinade.
- Cut the chicken breasts into 1¼-inch (3 cm) cubes.
- Place the chicken cubes into a resealable plastic bag. Pour the marinade over the chicken and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Wash the hearts of romaine and pat dry with paper towels. Cut in half lengthwise and carefully thread one half onto a skewer. Place onto a lined baking tray and place into the refrigerator until ready to grill.
- Thread the marinated cubes onto the skewers. Discard any marinade remaining in the bag.
- Place the kababs on the grill. Cook for 10 to 12 minutes or until the internal temperature of meat reaches 165°F (74°C).
- When the chicken is cooked to the desired doneness, remove the kebabs from the grill and cover with aluminum foil until ready to serve.
- Clean off the grill grates. Brush the cut side of the romaine lettuce with oil. Don’t overdo it; just a light coating is fine.
- Place the lettuce onto the grill for 2 minutes or so or until grill marks are visible.
- Once properly marked, promptly remove the lettuce from the grill. Do not overcook or the lettuce will wilt. Remove the lettuce from the skewers, top with the grilled chicken, Caesar dressing, and Parmesan cheese, and serve.
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