Pesto Chicken and Vegetable Kebabs

I made this Pesto Chicken and Vegetable Kebabs recipe for dinner and since we had a bunch of basil that needed to be used up, I made a batch of pesto to marinate the chicken and veggies. I like to keep my chicken and veggie skewers separate because they cook at different times.  We all loved these kebabs and thought they paired well with Garlic Rice and the Peach and Burrata Salad.

Pesto Chicken and Vegetable Kebabs

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

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.

Put the garlic and pine nuts in a food processor 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 veggie 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 veggie on a skewer. Cover and place into the refrigerator to marinate for 45-60 minutes.

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

Cook the kebabs by heating an 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 112-15 minutes, or until the veggies are tender.

When the veggies have just a few more minutes to cook place the chicken skewers on the grill.

Cook for about 5 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

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Marinating Time:: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small skillet
• Food Processor
• Grill or Grill Pan

Ingredients

Pesto:

• ¼ cup of pine nuts
• 4-5 cloves of garlic
• 2 cups fresh basil leaves
• ½ cup Parmesan cheese shredded
• ½ 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

Instructions

• 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.
• Put the garlic and pine nuts in a food processor 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 processor 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 veggie 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 veggie on a skewer. Cover and place into the refrigerator to marinate for 45-60 minutes.
• Prepare the chicken kebabs by cutting the chicken into the same-sized chunks and placing them into a glass dish. Add 2-3 tablespoons of pesto, to taste, then toss until evenly coated. Skewer the chicken along with some pieces of red onion. Cover and place into the refrigerator to marinate for 45-60 minutes.
• Cook the kebabs by heating an 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 112-15 minutes, or until the veggies are tender.
• When the veggies have just a few more minutes to cook place the chicken skewers on the grill.
• Cook for about 5 minutes; turn and continue cooking until chicken is cooked through, about 3-4 minutes, or until cooked through.
• Remove to a serving platter. Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking