Zesty Chicken Caesar Sticks
By Shane Alexander
Ingredients
- 3 pounds ground chicken
- 2 cups panko
- 3 garlic cloves, grated or minced
- 3 tablespoons Caesar dressing
- 3 tablespoons curly parsley, chopped
- 1 cup pecorino cheese, grated
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 lemon, juiced and zested
- 1 teaspoon black pepper
- Salt, to taste
- Extra-virgin olive oil
- Kabob sticks
Directions
- Soak kabob sticks in water and set aside. Combine all ingredients by hand, cover and refrigerate mixture for 20 minutes.
- Rinse and pat sticks dry. Scoop out meat mixture about ¼ cup or the size to fit your palm and form an oval shape to slide kabob stick into.
- Heat your Blackstone Griddle to medium heat and drizzle a little extra virgin olive oil and place kabobs on the griddle.
- Cook on both sides about 5 minutes or until golden brown.
- Use the Basting Cover midway, adding a drizzle of water to help chicken cook through for about 1 minute.
- Serve with lemon wedges, Caesar dressing and shaved pecorino cheese.
