Chicken Skewers With Grilled Romaine

Total Time:
30 min
20 min
10 min

Serves 4

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons red wine vinegar, plus more for drizzling
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon minced shallot or red onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1 head romaine lettuce, quartered lengthwise
  • 1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into chunks
  • 1 1/2 cups breadcrumbs
  • 1/4 cup grated parmesan cheese
  • Preheat a grill to medium high. Soak 8 wooden skewers in water, about 15 minutes. Meanwhile, make the dressing: Mix the olive oil, vinegar, oregano, shallot, garlic, red pepper flakes and 1 1/4 teaspoons salt in a large bowl. Drizzle the cut sides of each piece of romaine with about 1 teaspoon of the dressing.

  • Add the chicken to the bowl with the remaining dressing and toss. Add the breadcrumbs and toss to coat. Thread the chicken onto the skewers, leaving space between each piece.

  • Grill the chicken skewers, turning occasionally, until cooked through, 8 to 10 minutes. Meanwhile, grill the romaine, turning once, until marked and slightly wilted, 1 to 2 minutes. Transfer the romaine to plates and drizzle with olive oil and vinegar. Season with salt. Serve with the chicken skewers and sprinkle with the parmesan.

  • Per serving: Calories 523; Fat 23 g (Saturated 5 g); Cholesterol 104 mg; Sodium 1,106 mg; Carbohydrate 31 g; Fiber 2 g; Protein 43 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Great Grilled Chicken