My newest addiction is grilled romaine lettuce!! Holy moly this was good. I was interested in the bread crumb coated chicken being grilled so I knew I had to see what this was all about. The bread crumbs really sucked up the marinade and you couldn’t taste it so I was disappointed with that, other then that it was a really good dish. I’m trying to figure out how I can work grilled lettuce into every meal now!!


Chicken Skewers With Grilled Romaine
(Adapted from Food Network)

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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 (I used feta instead and really enjoyed it better)

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.


UPDATE: I made this dish again leaving the breadcrumbs off and you couldn’t taste the marinade, so I would make as directed above and sprinkle a little of the marinade over the finished dish to get all the flavors.


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