Caesar Marinated Chicken Kabobs with Zucchini
Adapted from Skinnytaste
Greetings, food lovers! It's been a while since my last update, apologies, but tonight I bring you a healthy & delicious dinner which was amazing on the grill. The original recipe called for grilled romaine as well to make a salad, but we skipped that part this evening. This was very light and perfect for a hot, Summer night! I marinated this for about 5-6 hours which made the chicken super tender and flavorful. Enjoy!
1 1/4 chicken breasts (or thighs), cut into 1 inch cubes
2 anchovy filets, finely chopped (I left this out because I don't enjoy them)
1 garlic clove, minced
1/3 cup grated parmesan cheese
5 tb nonfat greek yogurt
1/4 cup lemon juice, freshly squeezed (plus a few slices for garnish)
1 tb olive oil
1 1/2 tsp dijon mustard
1/2 tsp freshly cracked black pepper
1/2 tsp salt
4 metal skewers (may need more if they're shorter; if using wood skewers, soak for 30 minutes)
1 small zucchini, sliced lengthwise and then cut into half-moons, 1/2 inch or so
In a large bowl, combine the anchovy, garlic, and black pepper. Mash into a paste. Combine the parmesan, yogurt, lemon juice, dijon, olive oil, salt and pepper and whisk together. Separate out and save about 1/4 cup of the marinade for serving on the side. Add the chicken and coat thoroughly. Cover or put in a ziploc bag and marinate for at least 30 minutes but up to overnight. When ready to grill, spray the skewers with cooking spray and prepare the skewers alternating the chicken and zucchini. Grill over medium high heat for 8-10 minutes, flipping every 2-3 minutes. Serve with the remaining sauce and another hit of salt and pepper, and lemon.