Grilled Chicken Kabob Caesar Salad Recipes

Steps:

• Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
• Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
• Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.

Steps:

• In medium saucepan, heat 4 cups water to a boil over high heat. Add potatoes and cook 20 minutes or until fork-tender.
• Meanwhile heat coals or gas grill for direct heat.
• In large bowl, combine beef or chicken, potatoes, peppers, onion and pepper. Stir in dressing. Alternately thread meat and vegetables onto 4 metal skewers. Place on grill rack. Cover and grill kabobs 4 to 6 inches from medium heat, turning occasionally, 15 minutes for beef, 25 minutes for chicken, or until meat is no longer pink.

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

Steps:

• Preheat grill to medium-high heat. Take 4 links of sweet Italian pork sausage and cut in half in the middle. Chop 2 medium boneless chicken breasts into chunks roughly the same size as the sausage. Take one crusty baguette, and cut it into rounds. Using metal skewers make two extra-large kabobs (two skewers per kabob). Thread the components alternating bread, chicken, sausage and fresh bay leaves until the skewers are full. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.
• Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook.
• Prepare the salad. In a blender, combine 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, 2 egg yolks, and 1 tablespoon of grated Parmigiano-Reggiano cheese. Pulse a couple of times to combine, then add 2 tablespoons water and blend again. Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified. Season to taste with salt and some freshly ground black pepper.
• Chop 2 heads of romaine lettuce, and throw into a large mixing bowl. Dress the salad with homemade dressing, add some Parmigiano-Reggiano cheese and some cracked black pepper, and mix thoroughly. When the kabobs are done, remove them from the grill and serve alongside the salad. To plate, garnish with more Parmigiano-Reggiano cheese and fresh lemon.
• NOTE: To serve with Basmati rice, as I do, rinse 1 1/2 cups of dry rice to a colander until the water runs clear. Add rice to 2 1/4 cups chicken broth, 1 teaspoon salt and 1 teaspoon olive oil. Bring to a boil, cover and simmer over a low flame until all liquid evaporates. Let rice sit covered for 5 minutes and fluff with a fork.

Steps:

• Pour 1/4 cup dressing over chicken in shallow glass dish; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix 2 Tbsp. of the remaining dressing and 2 Tbsp. cheese.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread bread onto 6 separate skewers. Grill chicken skewers 5 min.; turn. Brush bread with 1 Tbsp. of the remaining dressing. Add to grill with chicken. Grill 5 min. or until chicken is done and bread cubes are lightly toasted, turning occasionally.
• Toss lettuce with dressing mixture; place on serving plate. Arrange chicken and bread over lettuce. Drizzle with remaining dressing; sprinkle with remaining cheese and the pepper.