Grilled Caesar Chicken Kebabs
Today is the third day of September. School has started (or is about to) and the leaves are just starting to turn from green to orange and red. Yup, it’s fall (well almost). But here in Southern California it still feels like we’re right in the middle of summer. The temps at the beach have been in the high 80’s which is cool compared to the triple digit temperatures in the valleys.
What’s all this exceedingly warm weather mean for cooking? It means I’m not. The last thing I want to do is turn my oven up to 350° when it’s already 85 in my house and all the windows are open. The only way I’m willing to cook anything is if it’s outside on my grill. Which is why these Grilled Caesar Chicken Kabobs from Food & Wine Magazine are perfect for this time of year.
Not only are these little kebobs cooked on the grill, they’re also super easy to make. You can whip them up in no time for a standard weeknight dinner, but if you just double or triple the recipe they’re also perfect for an end of summer party. What makes these skewers ideal for a big group is that no forks or knives are needed. See, since they’re kebabs, they’re essentially finger food. Finger food, means less cleanup for the host, and less cleanup means more time to hang out and talk with your guests.
Grilled Caesar Chicken Kebabs
Ingredients:
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon anchovy paste
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Directions:
- Soak wooden skewers in cold water for at least 30 minutes so they won’t burn. Preheat a gas or charcoal grill to 350°F.
- Whisk the mayonnaise, garlic, mustard, oil and anchovy paste together in a bowl.
- Add the chicken to the bowl, toss to coat and let stand for 20 – 30 minutes.
- Thread the chicken onto the skewers.
- Brush the grill grates with olive oil and grill the chicken skewers for about 10 minutes or until cooked through. Serve immediately.
Yeah, we’re having a mini heatwave here with temps hovering around 90 and humidity to match! Your kebabs may just be on our Labor Day menu—need to see if I still have that tube of anchovy paste in the fridge and I’ll be set. They look fabulous!
The heat really is killer. I’m sorry you have the humidity to match. Sounds like a lot of inside time, with the AC blasting away. If you have anchovy paste though, I hope you make the kebabs and enjoy them.