Grilled Chicken Caesar Kabobs

Soak the bamboo skewers in warm water for at least 30 minutes. Preheat an indoor or outdoor grill. While the skewers are soaking, whisk together the yogurt, anchovy fillets (optional), garlic, lemon juice, Worcestershire sauce, olive oil, 2 tablespoons parmesan cheese, salt (optional), and ground black pepper. Add the chicken pieces to a bowl and pour 3 tablespoons of the dressing over the chicken and toss to lightly coat. Let the chicken sit for 15 minutes. Note: Reserve the extra dressing and be sure it does not come in contact with the raw chicken. Thread alternating pieces of chicken and red bell pepper onto the soaked skewers starting and ending with the chicken, using 3 pieces of chicken and 3 pieces of red pepper. Grill the kabobs about 7 minutes, turning frequently or until the chicken is cooked through and reaches 165 degrees F. Set aside. Toss the romaine lettuce with the remaining salad dressing and then serve by putting two cups of salad on a plate, top with two chicken kabobs, sprinkle with 8 slices of olive, and one tablespoon of grated parmesan cheese. Chef Tip: If you don’t want to purchase anchovy filets, you can purchase anchovy paste in a tube and use 1 tablespoon of that in the dressing. If you don’t want to use anchovy at all, substitute 1 tablespoon Dijon mustard for the anchovy filets.