Chicken Caesar Kebabs with Grilled Romaine

Chicken Caesar Kebabs with Grilled Romaine

Grilled Chicken Caesar Salad Kebabs

Description

All you need for these yummy chicken Caesar salad kebabs are some veggies, mushrooms, and roasted chicken breast. Of course, you’ll need to make a marinade, but we kept it simple. Whereas a traditional Caesar dressing contains Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper, we know that can be a lot to mix. That’s why we simplified our Caesar marinade, so you can buy a pre-made dressing and just grab some extra ingredients.

These grilled chicken and mushroom kebabs make an excellent side, and the warmed romaine hearts pair perfectly for a healthier salad pairing. Heck, you could even bring a huge tub of romaine to your cookout and slide your grilled kebab fixings off the skewers to eat just on top of a salad. The choice is yours! Either way, this is one creative chicken salad your picnic guests are sure not to forget!


Ingredients

  • 16 oz Monterey® Sliced White Mushroom* pack, cubed
  • 1 lb of chicken breast
  • 1 red onion
  • 1 pack of grape tomatoes
  • 1 two or three-pack of romaine hearts
  • Croutons, optional for salad (omit for gluten-free)

mushrooms

*Our Monterey® Sliced White mushrooms are also available nationwide in High Vitamin D varieties, in both 8 oz and 16 oz packages. Check out where you can buy your vitamin-rich mushrooms here.

YIELD

  • 4 to 6 kebabs 

From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe. 

MONTE’S CAESAR MARINADE

Make a drool-worthy chicken Caesar marinade with only a few ingredients.

YIELD

  • Makes enough to coat 1 pound of chicken breast with leftover marinade for vegetable baste

CAESAR MARINADE INGREDIENTS 

  • 6 tbsp extra virgin olive oil
  • 6 tbsp Dijon mustard
  • 4 garlic cloves, minced
  • 1 cup Caesar dressing (not creamy!)
  • 1/2 cup Parmesan cheese, shredded

Instructions

  1. At least 12-24 hours prior to grilling, prepare your marinade by mixing all the ingredients listed above.
  2. Remove your chicken from the fridge and rinse. Place in a large bowl and coat in your marinade. Feel free to add any other seasonings you’d like for flavor. Use your hands to rub the marinade into the meat and coat it fully. Refrigerate covered overnight.*

    *If you’d rather skip some prep, you can coat and let your chicken marinate for a minimum of 1 hour before grilling.
  3. Clean your White mushrooms with our tips for preparing mushrooms here, careful NOT to rinse. If you didn’t purchase pre-sliced mushrooms, you may need to cut them. If the mushroom cap is 1.5” or smaller, leave whole. If larger than 1.5”, cut in half. If larger than 2.5”, cut into quarters.
  4. Rinse romaine hearts and cut in half, straight down the middle. Rinse your cherry tomatoes, leaving whole.
  5. Peel and cut the red onion into 1-inch thick squares or strips.
  6. Preheat the grill to medium.
  7. Remove Caesar-marinated chicken from the fridge. You should have enough leftover marinade in the bowl to baste your veggies. For now, set the marinade aside and cut the chicken into 2-inch cubes.
  8. Pierce your onions, tomatoes, mushrooms, and chicken cuts onto your metal skewers*, alternating as preferred.

    *If using wooden skewers, be sure to soak the sticks in water for about 20 minutes before adding your ingredients to the stick. This will prevent the wood from catching fire while you’re barbecuing.
  9. With a silicone baster, coat all your skewered ingredients (all the way around) in your Caesar marinade. Bring plate with kebabs and romaine hearts out to the grill as well as any leftover marinade as well as your handy dandy baster.
  10. Place kebabs on the grill and alternate from direct to indirect heat to get desired grill marks and doneness*, usually five to seven minutes on each side. Between sides, flip and baste.

    *Be sure to check out these grilling tips to understand the best cooking temperature and positioning on the grill.
  11. Lightly brush your halved romaine hearts with olive oil and cook on the grill at the same time, face down, over direct heat, until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Sprinkle with salt and pepper.
  12. When the grilled chicken kebabs have your desired darkness/char, remove from the grill and sprinkle with a bit of Parmesan cheese and a drizzle of Caesar dressing.
  13. Serve with your other picnic favorites!

Chicken Caesar Kebabs with Grilled Romaine

SIMILAR RECIPES

If you love kebabs, you have to read our blog, 5 Mushroom-Inspired Kebabs to Create This Summer.

Here are a few other kebab recipes, just for you!

Eager to keep on grilling? Here are more mushroom friendly-grill recipes to put your new-found knowledge to good use!

GIVE ME MORE KEBABS, PLEASE!

New to making kebabs or want some inspiration for creative combinations? Be sure to download our 10 Ways to Kebab ebook, which includes tips for temperature control, cutting, and stringing techniques to make brag-worthy kebabs!

mushroom-kebabs

Chicken Caesar Kebabs with Grilled Romaine
Monterey Mushrooms blue and white logo

Grilled Chicken Caesar Salad Kebabs


Description

All you need for these yummy chicken Caesar salad kebabs are some veggies, mushrooms, and roasted chicken breast. Of course, you’ll need to make a marinade, but we kept it simple. Whereas a traditional Caesar dressing contains Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper, we know that can be a lot to mix. That’s why we simplified our Caesar marinade, so you can buy a pre-made dressing and just grab some extra ingredients.

These grilled chicken and mushroom kebabs make an excellent side, and the warmed romaine hearts pair perfectly for a healthier salad pairing. Heck, you could even bring a huge tub of romaine to your cookout and slide your grilled kebab fixings off the skewers to eat just on top of a salad. The choice is yours! Either way, this is one creative chicken salad your picnic guests are sure not to forget!


Ingredients

  • 16 oz Monterey® Sliced White Mushroom* pack, cubed
  • 1 lb of chicken breast
  • 1 red onion
  • 1 pack of grape tomatoes
  • 1 two or three-pack of romaine hearts
  • Croutons, optional for salad (omit for gluten-free)

mushrooms

*Our Monterey® Sliced White mushrooms are also available nationwide in High Vitamin D varieties, in both 8 oz and 16 oz packages. Check out where you can buy your vitamin-rich mushrooms here.

YIELD

  • 4 to 6 kebabs 

From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe. 

MONTE’S CAESAR MARINADE

Make a drool-worthy chicken Caesar marinade with only a few ingredients.

YIELD

  • Makes enough to coat 1 pound of chicken breast with leftover marinade for vegetable baste

CAESAR MARINADE INGREDIENTS 

  • 6 tbsp extra virgin olive oil
  • 6 tbsp Dijon mustard
  • 4 garlic cloves, minced
  • 1 cup Caesar dressing (not creamy!)
  • 1/2 cup Parmesan cheese, shredded

Instructions

  1. At least 12-24 hours prior to grilling, prepare your marinade by mixing all the ingredients listed above.
  2. Remove your chicken from the fridge and rinse. Place in a large bowl and coat in your marinade. Feel free to add any other seasonings you’d like for flavor. Use your hands to rub the marinade into the meat and coat it fully. Refrigerate covered overnight.*

    *If you’d rather skip some prep, you can coat and let your chicken marinate for a minimum of 1 hour before grilling.
  3. Clean your White mushrooms with our tips for preparing mushrooms here, careful NOT to rinse. If you didn’t purchase pre-sliced mushrooms, you may need to cut them. If the mushroom cap is 1.5” or smaller, leave whole. If larger than 1.5”, cut in half. If larger than 2.5”, cut into quarters.
  4. Rinse romaine hearts and cut in half, straight down the middle. Rinse your cherry tomatoes, leaving whole.
  5. Peel and cut the red onion into 1-inch thick squares or strips.
  6. Preheat the grill to medium.
  7. Remove Caesar-marinated chicken from the fridge. You should have enough leftover marinade in the bowl to baste your veggies. For now, set the marinade aside and cut the chicken into 2-inch cubes.
  8. Pierce your onions, tomatoes, mushrooms, and chicken cuts onto your metal skewers*, alternating as preferred.

    *If using wooden skewers, be sure to soak the sticks in water for about 20 minutes before adding your ingredients to the stick. This will prevent the wood from catching fire while you’re barbecuing.
  9. With a silicone baster, coat all your skewered ingredients (all the way around) in your Caesar marinade. Bring plate with kebabs and romaine hearts out to the grill as well as any leftover marinade as well as your handy dandy baster.
  10. Place kebabs on the grill and alternate from direct to indirect heat to get desired grill marks and doneness*, usually five to seven minutes on each side. Between sides, flip and baste.

    *Be sure to check out these grilling tips to understand the best cooking temperature and positioning on the grill.
  11. Lightly brush your halved romaine hearts with olive oil and cook on the grill at the same time, face down, over direct heat, until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Sprinkle with salt and pepper.
  12. When the grilled chicken kebabs have your desired darkness/char, remove from the grill and sprinkle with a bit of Parmesan cheese and a drizzle of Caesar dressing.
  13. Serve with your other picnic favorites!

Chicken Caesar Kebabs with Grilled Romaine

SIMILAR RECIPES

If you love kebabs, you have to read our blog, 5 Mushroom-Inspired Kebabs to Create This Summer.

Here are a few other kebab recipes, just for you!

Eager to keep on grilling? Here are more mushroom friendly-grill recipes to put your new-found knowledge to good use!

GIVE ME MORE KEBABS, PLEASE!

New to making kebabs or want some inspiration for creative combinations? Be sure to download our 10 Ways to Kebab ebook, which includes tips for temperature control, cutting, and stringing techniques to make brag-worthy kebabs!

mushroom-kebabs

About Author

Lindsey Occhipinti
Lindsey Occhipinti

I love produce and mushrooms in particular! I started at Monterey Mushrooms in 2010 working in quality assurance and food safety. In 2013, I participated in a year-long grower training program to learn the art and science of growing mushrooms. I spent the next year growing mushrooms, and after the honeymoon phase was over, I realized my real passion was marketing. Mushrooms are one of the most difficult crops to grow, yet one of the easiest to use. I love cooking with mushrooms and teaching other people how to cook with them too. I’m a DIY, home improvement, gardening and landscaping fanatic! I find it rewarding to transform my home into my own personal refuge. I enjoy waking up to an indoor cycling ride while watching the morning news; and in the evening I find it gratifying to unwind with yoga.