Description
Grilled Pesto Chicken and Tomato Kebabs SCREAM summer! Made with chunks of boneless chicken breasts, basil pesto, and cherry tomatoes, they are great as an appetizer or dinner.
Yield: 8servings | Serving Size: 1kebab
Ingredients
1cupfresh basil leaves, chopped
1clovegarlic
1/4cupgrated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3tbspolive oil
1-1/4lbsboneless skinless chicken breast, cut into 1-inch cubes
24cherry tomatoes
16wooden skewers
Instructions
- In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
- Combine the raw chicken with pesto and marinate a few hours in a bowl.
- Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).
- Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
- Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
- Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.
Last Step:
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