Bust out the grill and make these juicy and garlicky Caesar Grilled Chicken Skewers, the perfect summer supper for sharing with friends!
Grilling season is here! There is nothing like hanging outside, drinking a cold beverage, and conversing around the grill. The warm sun enhances your appetite as you smell the aromas of grilled meats.
Impress your family and friends with this supper that is so simple, it’s even perfect for a weeknight! Caesar Grilled Chicken Skewers are kebabs layered with bell peppers, red onion, and juicy Caesar-marinated chicken. All it takes is some prep time and you have some fantastically light and satiating kebabs!
Using a Charcoal Grill
Some use has, some use charcoal. Charcoal can be a bit more complicated than using a gas burner on your grill, so listen up if you have a standard grill!
Be sure to use a charcoal chimney. Load it up with charcoal on top, and then place 2-3 sheets of balled-up newspaper on the bottom. Light the paper with a lighter and allow the heat to warm your charcoal. Once they are white and hot, carefully add them to your grill, place the grate on top, and you are ready to go!
Ingredients in Caesar Grilled Chicken Skewers
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Caesar dressing (your favorite)
- 2 cloves garlic, minced
- 5-6 skewers, for grilling
- 1 red onion, sliced into 1-inch chunks
- a green bell pepper, sliced into 1-inch chunks
- 1 yellow bell pepper, sliced into 1-inch chunks
- 2 tablespoons olive oil
How to Make Caesar Grilled Chicken Skewers
Begin by cutting your chicken, making sure to cut the pieces as evenly as possible.
Add it to a bowl along with the Caesar dressing and garlic. Mix to combine.
Place into the fridge and marinate for at least 2 hours, up until overnight.
Soak your skewers in water for 30 minutes to 1 hour before grilling.
When ready to grill, slice your red onion and peppers into equal sizes, large enough to fit on the skewer and similarly sized to the chicken.
Skewer each kabab in this order: chicken, green pepper, chicken, onion, chicken, yellow pepper, chicken. Repeat this sequence twice for each skewer.
Once the skewers are made, drizzle with olive oil so they do not stick to the grill.
Heat your grill to 400 degrees F using charcoal or gas, if you have it.
Place the skewers over direct heat. Cook 4-5 minutes per side, continuing to flip as needed for even grilling.
Once cooked through, remove from the grill.
Serve with extra Caesar dressing for dipping.
Caesar Grilled Chicken Skewers
Ingredients
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Caesar dressing (your favorite)
- 2 cloves garlic, minced
- 5-6 skewers, for grilling
- 1 red onion, sliced into 1-inch chunks
- 1 green bell pepper, sliced into 1-inch chunks
- 1 yellow bell pepper, sliced into 1-inch chunks
- 2 tbsp olive oil
Instructions
- Begin by cutting your chicken, making sure to cut the pieces as evenly as possible.
- Add it to a bowl along with the Caesar dressing and garlic. Mix to combine.
- Place into the fridge and marinate for at least 2 hours, up until overnight.
- Soak your skewers in water for 30 minutes to 1 hour before grilling.
- When ready to grill, slice your red onion and peppers into equal sizes, large enough to fit on the skewer and similarly sized to the chicken.
- Skewer each kabab in this order: chicken, green pepper, chicken, onion, chicken, yellow pepper, chicken. Repeat this sequence twice for each skewer.
- Once the skewers are made, drizzle with olive oil so they do not stick to the grill.
- Heat your grill to 400 degrees F using charcoal or gas, if you have it.
- Place the skewers over direct heat. Cook 4-5 minutes per side, continuing to flip as needed for even grilling.
- Once cooked through, remove from the grill.
- Serve with extra Caesar dressing for dipping.
