Condiment
Grilled Pesto Chicken and Tomato Kebabs
Juicy chicken cubes soak up a fragrant basil garlic pesto that clings to every surface, while sweet cherry tomatoes burst alongside them on the grill. Each bite delivers tender, herb kissed chicken finished with a salty Parmesan note and a bright tomato pop.
- Total
- 17 min
- Prep
- 10 min
- Cook
- 7 min
- Serves
- 8
Nutrition per Serving
- Calories
- 147
- Protein
- 18g
- Carbs
- 3g
- Fat
- 8g
- Fiber
- 1g
- Sodium
- 104mg
Ingredients
- 1 cup fresh basil leaves (chopped)
- 1 clove garlic
- 1/4 cup grated Parmigiano Reggiano
- kosher salt and fresh pepper, to taste
- 3 tbsp olive oil
- 1-1/4 lbs boneless skinless chicken breast (cut into 1-inch cubes)
- 24 cherry tomatoes
- 16 wooden 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.