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Pesto Chicken and Vegetable Kebabs

Pesto Chicken and Vegetable Kebabs

It’s been so hot here lately so I decided to grill some kebabs for dinner one night to keep the house cool. I had a bunch of basil that needed using up so I made a batch of pesto and marinated some chicken in it. I also marinated a bunch of veggies in some of the pesto as well. I like to keep my chicken and veggies separate on the skewers because they cook at different times.  I served these skewers with some Garlic Rice and the Peach and Burrata Salad for a delicious and healthy meal.

Pesto Chicken and Vegetable Kebabs

How to Make Pesto Chicken and Vegetable Kebabs

Make the pesto by heating a dry skillet over medium heat, add the pine nuts then toast for 3-5 minutes or until golden brown, tossing often.

In your food processor add the garlic and pine nuts then pulse until chopped. Add basil leaves, Parmesan cheese, salt, and pepper then pulse until well blended. Slowly pour the olive oil in while the mixer is on. Make sure to scrape the sides then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary.

Pesto Chicken and Vegetable Kebabs

Prepare the kebabs by placing all the cut veggies into a dish. Add 2 tablespoons of pesto, to taste, then toss until evenly coated. Skewer the veggies one at a time, trying to get a couple of each one on a skewer. Cover and place into the refrigerator to marinate for 45-60 minutes.

Cut the chicken into same-sized chunks and place it into a glass dish. Add 2-3 tablespoons of pesto, to taste, then toss until evenly coated. Skewer the chicken along with some red onion. Cover and place into the refrigerator to marinate for 45-60 minutes.

Pesto Chicken and Vegetable Kebabs

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with olive oil cooking spray. Place the vegetable skewers on the HOT grill and cook, turning every 3 minutes, for 9 minutes, or until the veggies are tender.  When the veggies have just a few more minutes to cook, add the chicken skewers to the grill. Cook about 4 minutes; turn and continue cooking until chicken is cooked through, about 3-4 minutes, or until cooked through. Remove to a serving platter. Enjoy.

Pesto Chicken and Vegetable Kebabs

 

Pesto Chicken and Vegetable Kebabs

 

Yield: 4

Total Time:  75 minutes (marinate & cook)

Ingredients:

Pesto:

1/4 cup of pine nuts
4-5 cloves of garlic
2 cups fresh basil leaves
1/2 cup Parmesan cheese, shredded
1/2 cup olive oil
Sea salt and freshly cracked pepper, to taste

Kebabs:

Mushrooms, cut in half if large
1 yellow bell pepper, cut into chunks
Grape tomatoes
2 zucchini, halved and sliced thickly
1 red onion, cut into chunks (use for both veggie and chicken kebabs)
5 boneless skinless chicken thighs, cut into same sized chunks

Directions:

Make the pesto, by heating a dry skillet over medium heat, add the pine nuts then toast for 3-5 minutes or until golden brown, tossing often.

In your food processor add the garlic and pine nuts then pulse until chopped. Add basil leaves, Parmesan cheese, salt and pepper then pulse until well blended. Slowly pour the olive oil in while the mixer is on. Make sure to scrape the sides then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary.

Prepare the kebabs by placing all the cut veggies into a dish. Add 2 tablespoons of pesto, to taste, then toss until evenly coated. Skewer the veggies one at a time, trying to get a couple of each one on a skewer. Cover and place into the refrigerator to marinate for 45-60 minutes.

Cut the chicken into same-sized chunks and place into a glass dish. Add 2-3 tablespoons of pesto, to taste, then toss until evenly coated. Skewer the chicken along with some red onion. Cover and place it into the refrigerator to marinate for 45-60 minutes.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with olive oil cooking spray. Place the vegetable skewers on the HOT grill and cook, turning every 3 minutes, for 9 minutes, or until the veggies are tender.  When the veggies have just a few more minutes to cook, add the chicken skewers to the grill. Cook about 4 minutes; turn and continue cooking until chicken is cooked through, about 3-4 minutes, or until cooked through. Remove to a serving platter. Enjoy.

Recipe and photos by For the Love of Cooking.net

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9 Comments

  1. Pam these kebabs look sooo delicious and love these veggies!

  2. I also think it’s best to keep the vegetables separate as there is nothing worse than over cooked vegetables because the meat is not done πŸ™‚

  3. I absolutely L-O-V-E the idea of marinating kebabs in pesto!!! Delicious πŸ™‚ πŸ™‚

  4. Kebabs are the best! They cook very fast and have a great presentation. Love your idea of marinating with pesto!

  5. They look delicious Pam and I’m with you on keeping the meat and veggies on different skewers. I like your use of pesto and don’t know why we don’t make it more often.

  6. Cindy Robinson says:

    This has to be great!

  7. My stomach is growling just looking at these!! The epitome of all things summer!