Chicken Caesar kebabs recipe
Transform a chicken Caesar salad into a new BBQ classic with this easy recipe. Marinate chunks of chicken breast in Caesar dressing before grilling and loading into crisp romaine lettuce leaves with shavings of pecorino cheese in this light and creamy dish.
See method- Serves 2
- 15 mins to prepare, 12 mins to cook, plus marinating
- 406 calories / serving
Ingredients
- 4 anchovies, drained and finely chopped
- 1 ½ lemons, 1 juiced and ½ cut into wedges to serve
- 1 tsp Dijon mustard
- few drops Worcestershire sauce
- 2 tbsp grated pecorino cheese, plus extra to shave over
- 3 tbsp mayonnaise
- 2 free range chicken breasts, cut into 10 chunks
- 2 romaine lettuce leaves
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Shop ingredientsEach serving contains
- Energy
- 765kJ 406.0kcal
- Fat
- 25g
- Saturates
- 6g
- Salt
- 2.4g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.4gProtein 43.7gFibre 0.8g
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- Place the anchovies, lemon juice, Dijon mustard, Worcestershire sauce, pecorino and mayonnaise into a bowl and mix together well. Season with black pepper and then add the cubes of chicken. Allow to marinate for 30 mins-1 hour or overnight if possible.
- Thread the chicken onto two metal skewers and place onto a hot barbeque and cook for 10-12 mins, turning frequently until lightly charred and cooked through.
- Rinse 2 romaine lettuce leaves and shake dry. Place on a serving board and fill each with the hot chicken and sprinkle with parmesan or pecorino shavings. Grind over some black pepper and serve with lemon wedges.
- See more Barbecue recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
