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    You are in: Home / Recipes / Grilled Chicken Caesar Kabob With Salad or Basmati Recipe
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    Grilled Chicken Caesar Kabob With Salad or Basmati

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Brandess's Note:

    This is my adaption of a Tyler Florence recipe. I cannot express just how dang good this recipe is. You can serve it as kabobs over Basmati rice or do as Tyler and serve as the recipe dictates below. Take note that you will not use all of the dressing, so the calorie and fat counts are way off. For a shortcut or to cut the calorie count even further, use a pre-made regular or low fat Caesar dressing.

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    Units: US | Metric





    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on September 26, 2008


      I have made this 2 times and it gets raves!! (I used regular sweet Itlian sausage). Last time I par-boiled the sausage. Definitely impressed my girlfriends with this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled Chicken Caesar Kabob With Salad or Basmati

    Serving Size: 1 (495 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 652.9
    Calories from Fat 381
    Total Fat 42.3 g
    Saturated Fat 7.0 g
    Cholesterol 90.4 mg
    Sodium 713.5 mg
    Total Carbohydrate 50.7 g
    Dietary Fiber 8.3 g
    Sugars 2.7 g
    Protein 21.8 g

    The following items or measurements are not included:

    sweet Italian turkey sausage

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