Grilled Pesto Chicken and Tomato Kebabs
—·Italian
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
6 steps
- 1
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
- 2
Combine the raw chicken with pesto and marinate a few hours in a bowl.
- 3
Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).
30 min - 4
Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
- 5
Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
- 6
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.
4 min
Progress
0 / 6 steps
Nutrition
Per serving (based on 8 servings)
Calories
147cal
Protein
18.0g
Carbs
3.0g
Fat
7.5g
Fiber
1.0g
Sodium
104mg
Saturated Fat
2.5g
