Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cobb Salad Kebabs
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- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 953
- Total Fat
- 78 g
- Saturated Fat
- 20 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 49 g
- Cholesterol
- 329 mg
- Sodium
- 1285 mg
This recipe takes the classic Cobb salad and reimagines it as a fun, satisfying grilled dinner. Skewers of romaine and cherry tomatoes get just enough char to bring out their sweetness, while chicken breast stays incredibly moist thanks to a clever bacon wrap (no risk of drying out here). Served alongside the traditional Cobb topping — avocado, blue cheese, chopped eggs and a tangy vinaigrette—this is a salad-meets-kebab situation that’s perfect for summer nights and easy entertaining.
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 953
- Total Fat
- 78 g
- Saturated Fat
- 20 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 49 g
- Cholesterol
- 329 mg
- Sodium
- 1285 mg
Ingredients
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Directions
- Soak 8 wooden skewers (10 to 12 inches long) in water for 30 minutes. Meanwhile, bring a small saucepan of water to a boil. Gently lower the eggs into the water, reduce the heat to a simmer and cook 10 minutes. Drain and cool in ice water, then peel and dice. Set aside.
- Make the dressing: Combine the shallot and vinegar in a medium bowl and let sit 5 minutes. Add the mustard and honey and whisk to combine. Whisk in 1/2 cup olive oil in a slow, steady stream until emulsified. Season with a pinch of salt and a few grinds of pepper. Set aside.
- Preheat a grill to medium-high and oil the grates. Season the chicken lightly with salt and pepper. Wrap each piece of chicken with a half strip of bacon. Thread the chicken onto 4 of the skewers, leaving a small space between each piece.
- Slice the romaine hearts in half lengthwise and trim the root ends. Slice each half on a slight bias into 2-inch chunks, keeping the leaves together. Alternate threading the romaine chunks and cherry tomatoes onto the remaining 4 skewers.
- Grill the chicken kebabs, turning, until the chicken is cooked through and the bacon is charred and crisp, 10 to 12 minutes. In the last 2 minutes of cooking, brush the romaine kebabs with the remaining 1 tablespoon olive oil and season lightly with salt and pepper. Grill until lightly charred, about 1 minute per side.
- Transfer the kebabs to a platter. Drizzle with the dressing and top with the hard-boiled eggs, avocado, blue cheese and chives.
