César Chicken Skewers

Warm afternoon light’s spilling through the kitchen window and the smell of grilled chicken mixed with garlicky dressing is floating just… everywhere. The skewers sizzle softly on the pan, little wafts of char rising up, and honestly, it smells like every summer evening I ever wanted. Chicken Caesar Salad Skewers aren’t a fancy idea, maybe, but they feel like one of those recipes that lands just right. Familiar, but unexpected. Simple, but lovely. That first bite – still warm, with a hit of Parmesan and the cool crunch of lettuce – it always surprises me. In a good way.

Why You’ll Crave It

• It’s everything you love about Caesar salad but, well, more handheld and fun.
• The salty hit of Parmesan melts just a little over the hot chicken – pure joy.
• They look impressive on a plate but honestly come together without fuss.
• Smoky, savory, creamy – all the textures and flavors are there.
• Perfect on a grill, but still beautiful indoors on a pan or oven tray.

The first time I made these, my sister took a bite and just raised her eyebrows – didn’t even speak for a second, which is rare for her.

What You’ll Need

• Chicken breast: 500g, trimmed and cut into even-sized cubes – about 1.5-inch pieces work nicely
• Romaine lettuce: 1 small head, torn or chopped into grill-friendly chunks (keep the core if it helps hold shape)
• Caesar dressing: 100ml or so – something creamy with a bit of tang; homemade or store-bought, but good-quality makes a difference
• Parmesan cheese: 50g, grated fresh – avoid the powdery pre-grated stuff if you can
• Wooden skewers: 6 to 8, and you’ll want to soak them in water at least 30 minutes before using to keep them from burning
• Olive oil: A splash for the marinade (about 1-2 tbsp)
• Lemon juice: From half a lemon – fresh is key here
• Garlic: 1 clove, minced finely – don’t skip it, trust me
• Optional extras: Cherry tomatoes or chunks of red onion if you feel like adding color

Easy How-To

Prep the Chicken

First, toss your chicken pieces in a mixing bowl with olive oil, lemon juice, that minced garlic, a small pinch of salt, and maybe cracked pepper if you’re feeling it. Just enough to coat it all. Let it sit for 10 minutes or so while you set the rest up. (A little longer is great too – up to an hour in the fridge if you’re ahead of schedule.)

Assemble the Skewers

Thread the chicken onto skewers, alternating with lettuce chunks. I like to press the chicken gently so it holds snug against the lettuce – that way, the heat softens the leaves just slightly without wilting them entirely. If you’re using tomatoes or onion, nestle those in too. Don’t pack too tight or things won’t cook evenly.

Grill or Cook

Heat your grill or grill pan to medium-high. When it’s hot, add the skewers gently and let them sear. Turn every 3-4 minutes until the chicken is golden and cooked through – around 10-12 minutes total. You should see a bit of charring, which adds that extra edge of flavor. The smell will kind of tell you when it’s ready, honestly.

Finish & Serve

Take them off the heat and let them sit a moment or two. Then drizzle with Caesar dressing while still warm and scatter the Parmesan over the top. Not too much, not too little. Just enough to feel a little indulgent. Makes it even better if everything melts slightly together.

Good to Know

• If you forget to soak the wooden skewers (which… I do, often), you can double up or wrap the ends in foil to slow the charring.
• Grilling lettuce might sound odd, but when it’s done quickly at high heat, it turns tender around the edges but keeps its crunch inside – sort of addictive.
• Leftover chicken skewers make a great lunch if you tuck them into a pita or wrap the next day.

Serving Ideas

• Perfect on a plate with extra Caesar salad and maybe crusty bread to catch the juices.
• Serve skewers over quinoa or couscous with a squeeze of lemon for a full meal.
• Pull everything off the skewer and wrap in a warm flatbread with avocado and more dressing for a quick wrap.

Top Tricks

• Brush a little dressing onto the chicken before grilling – not too much, just a swipe. Adds a silky exterior and a deeper Caesar flavor note.
• Chilling the Caesar dressing a bit helps it cling to the hot skewers better when serving.
• Use kitchen tongs to flip skewers gently – it’s easier than fingers and less risky (talking from slight burn experience).

Frequently Asked Questions

Can I marinade the chicken overnight?

Yes, and it’s lovely that way. Just skip the lemon in the overnight version or it might start to “cook” the chicken. Add the lemon closer to grill time instead.

How do I stop the lettuce from burning?

Use the thicker leaves near the center of the lettuce head – they hold up better. And grill over medium heat, not too high. A bit of char is good, but too much and it gets bitter.

Can I make these vegetarian for guests?

Absolutely – swap chicken for chunks of halloumi or tofu. Still delicious with the Caesar flavors, and they grill up quickly too.

How do I know when the chicken is cooked?

Use a thermometer if you’re unsure – it should read 165°F (75°C). Or just cut into the thickest piece to check – it should be opaque and the juices should run clear.

Should I serve them hot or cold?

Either works, honestly. I prefer them warm off the grill, but they hold up surprisingly well chilled, especially for picnics or make-ahead lunches.