With the temperatures soaring over 90ºF for the last 7 days, I can't bear to add any more heat inside the house. The beauty of this meal is you can prepare it entirely on the grill. Don’t skip the grilled romaine lettuce. It only takes a couple of minutes to cook and the combination of wilted tops and bright crunchy bottoms are fantastic!
Chicken Skewers with Grilled Romaine
recipe adapted from Food Network Magazine
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup red wine vinegar, plus more for drizzling
2 tablespoons chopped fresh oregano
1 small shallot, minced or grated
1 clove garlic, minced or grated
1 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1 head romaine lettuce, quartered lengthwise
2 pounds skinless, boneless chicken breasts, cut into 2-inch cubes
1 ½ cups breadcrumbs
½ cup grated Parmesan cheese, divided
Preheat a grill to medium high. Soak 8 wooden skewers in water for at least 30 minutes.
Mix the olive oil, vinegar, oregano, shallot, garlic, red pepper flakes and 1 ¼ teaspoons salt in a large bowl. Drizzle the cut sides of each piece of romaine with about 1 tablespoon of the dressing. Reserve 2 tablespoons dressing in a small bowl.
Add the chicken to the bowl with the remaining dressing and toss to coat. Add the breadcrumbs and ¼ cup Parmesan and toss to coat evenly. 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 slightly wilted, 1 to 2 minutes. Transfer the romaine to plates and drizzle with remaining dressing. Season with salt and pepper if desired. Serve the romaine with the chicken skewers and sprinkle with the remaining Parmesan.
