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Pesto Chicken and Vegetable Kebabs
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Pesto Chicken and Vegetable Kebabs

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time: 1 hour
Total Time 1 hour 30 minutes
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.