Chicken Caesar Kebabs feature bits of all things good. Hints of lemon, garlic, Parmesan, and summer all form together to make this a light and flavorful entrée that can be put together in less than a half-hour, all for just a few dollars per serving. Added bonus: It’s a one-pot wonder!
Find out why this is one of our most popular ground meat recipes!
As you are reading this, please keep an open mind, O.K? Occasionally here on Platter Talk we have what is called confession time. Here’s today’s confession: These were the first kebabs that I’ve made. Ever. Second Confession: They were among the best I’ve tasted. Ever.
I’ve articulated pretty clearly in the past that I enjoy a good challenge. Our friends over atThe Daily Meal asked us to make something skewered. I wanted it to have good curb appeal, be fast and uncomplicated, and most of all, have great flavor. As it turns out, these Chicken Caesar Kebabs meet all those criteria. And more.
Versatile and easy, these Chicken Caesar Kebabs can be enjoyed hot off the grill or as a cool lunch sandwiched between some grilled bread and wrapped in luscious hearts of crunchy green romaine lettuce. Their virtues don’t end there, however. I put this meal together for somewhere between $10 and $12; it was more than enough to provide four servings. Where else can you get a meal like this for just a few bucks per serving? Please let me know. Lastly, I’m a working man. Scott is a working man. We have a bunch of growing boys and a rambunctious chilhuahua named Buddy Guy. We don’t have the luxury of oodles and oodles of spare time on our hands. After a full day on the job I came home and put this together in well under 30 minutes, using just one mixing bowl. How do you spell winner? Chicken Caesar Kebabs. Yes, I felt the victor with this creation and this challenge from The Daily Meal.
Lastly, this meal allowed me to put our grill to good use for something other than the usual burgers and dogs. Our grilling season is unnaturally short here in Wisconsin, perhaps I need to commit to firing up our back patio grill at least once a week until snow flies – which will be all too soon.
“These can be enjoyed hot off the grill or as a cool lunch, sandwiched between some grilled bread and wrapped in luscious hearts of crunchy and green romaine lettuce.”
You can take a short cut and just add a couple of tablespoons of your favorite commercially prepared Caesar salad dressing for these Chicken Caesar Kebabs. Or, if you’re up for a minor challenge that results in maximum flavor, add the simple ingredients that follow below. Either way, you too will be the victor. I know you’ll enjoy these! As always, please share with us your thoughts and ideas about this recipe. -Dan
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Chicken Caesar Kebabs
- 1 lb 2 kg ground chicken
- ¼ cup grated Parmesan cheese plus more for garnish
- ⅓ cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves peeled and crushed
- 1 teaspoon kosher salt
- 1 teaspoon anchovy paste optional
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- zest from 1 lemon
- juice from ½ lemon
- fresh ground pepper to taste
- If using wooden skewers, soak in water.
- Oil grill grates and heat grill to medium-high setting.
- Using large mixing bowl, combine all ingredients and mix thoroughly.
- Form mixture into golf ball size rounds and skewer, 3 to 4 to a stick.
- Place kebabs on grill and allow them to cook about 3 minutes per side, use medal spatula to turn.
- Serve atop hearts of romaine, garnish with additional Caesar dressing and Parmesan cheese if desired.