Chicken Caesar Kebabs with Grilled Corn

By rwrigley

Ingredients

• 1/4 cup plus 2 TBS olive oil
• 2 TBS red wine vinegar
• 1 TBS dijon mustard
• 1 tsp anchovy paste
• 2 large cloves garlic, smashed
• Salt and pepper
• 3 large boneless chicken breast halves, cut into 1-inch pieces
• 4 ears corn, husked and halved
• 1/4 cup plus 1 TBS grated parmesan cheese
• 2 romaine lettuce hearts, cut crosswise into ribbons

Details

Servings 4

Preparation

Step 1

1. In a medium bowl, whisk together 1/4 cup olive oil, the vinegar, mustard, anchovy paste, garlic and 1/4 tsp each salt and pepper; transfer half of the vinaigrette to a small bowl, discarding any large pieces of garlic. Add the chicken to the remaining vinaigrette and toss to coat; cover and refrigerate for 30 minutes or up to overnight.

2. Preheat a grill to medium. Brush the corn with 1 TBS olive oil. Thread the chicken onto four skewers and discard the marinade. Place the chicken kebabs and the corn on the grill, cover and cook, turning occasionally, until lightly charred and the chicken is firm, 10 to 15 minutes. Brush the corn with the remaining 1 TBS of olive oil; season with salt and pepper. Sprinkle the corn and chicken with 3 TBS parmesan cheese.

3. In a bowl, toss the romaine with the remaining vinaigrette and 2 TBS cheese. Serve the kebabs with the salad and corn.