Grilled Romaine Caesar with Marcangelo Chicken Kabobs

Time & Servings
4 servings
30 min ready time =
30 min cooking
  • 1 clove garlic 5224
  • 1/2 tsp salt 5225
  • 4 anchovy filets, rinsed well and patted dry (or 2 tsp anchovy paste) 5226
  • 3 tbsp mayonnaise 5227
  • 2 tbsp freshly squeezed lemon juice 5228
  • 1/2 tsp Dijon mustard 5229
  • Dash Worcestershire sauce 5230
  • 1/3 cup olive oil 5231
  • 1/2 cup grated Parmesan cheese 5232
  • 1/4 tsp ground pepper 5233
  • 1 pkg (320 g) Marcangelo Chicken Kabobs 5234
  • 4 thick slices crusty bread 5235
  • 2 hearts of Romaine lettuce, halved lengthwise with core intact 5236
  • 2 tbsp olive oil 5237
  1. Vinaigrette: Mash garlic with salt until a paste is formed. Mash in anchovies. Stir in mayonnaise, lemon juice, mustard and Worcestershire sauce. In a thin stream, gradually whisk in olive oil until mixture is emulsified. Whisk in cheese and pepper.
  2. Grill Marcangelo kabobs over medium-heat, turning once, until cooked through, 8 to 10 minutes.
  3. Brush bread slices with some of the vinaigrette. Grill over medium-high heat, turning once, until toasted, about 1 minute per side. Brush oil over cut side of Romaine lettuce. Grill, cut side down, until well-marked and softened, about 4 minutes.
  4. Place each Romaine heart on plate. Cut bread into bite size pieces. Sprinkle over Romaine. Drizzle vinaigrette evenly over. Arrange chicken kabob over lettuce, drizzle with more vinaigrette. Garnish with Parmesan shavings.


• Vinaigrette can be made up to 24 hours in advance. Whisk to recombine.

• This dish works equally well with Marcangelo Authentic Souvlaki Kabobs as it does with Southern Style BBQ Pork Kabobs.

• For optimal flavour, be sure to buy real Parmaggiano Reggiano, recognized by the stencilling on the rind.

Marcangelo Fast Pass

Substitute your favourite store bought creamy Caesar dressing and pre-packaged croutons for an ultra-speedy salad.