Chicken Pesto Kebabs—easy and delicious grilled chicken kebabs with pesto and cherry tomatoes. Tender, juicy and full of garlic and basil flavor.
This chicken kebab recipe is a crowd–pleaser! It is very easy to make and requires 3 simple ingredients: chicken, cherry tomato and basil pesto sauce.
They are the perfect kebabs to go on your grill or even in the oven with little effort, yet with a very impressive outcome. Make sure to have some extra as everyone is going to ask you for more!
WHAT IS PESTO
Pesto is a thick green garlicky sauce made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. It is used mainly as a sauce for pastas but works great with chicken, meat and fish too.
Pesto comes in different variations, depending on the herb and nuts you use. The most common one is the basil and pine nuts sauce.
how to make chicken pesto kebabs
This easy recipe calls for skinless, boneless chicken breasts, a handful of cherry tomatoes, basil pesto sauce and some seasoning.
Start by cutting the chicken breasts into large bite–size pieces and place them in a bowl. Season with salt, pepper and marinate in basil pesto sauce for 15 minutes. Let the chicken soak in the marinade to absorb all the basil and garlic flavors before grilling.
In the meantime, heat a ridged griddle pan and brush it with some olive oil. I suggest medium to high heat as you want to hear the sizzle when you place the skewers on.
Thread the chicken pieces onto bamboo skewers about 4–5 pieces per skewer. You should get between 10–12 skewers in total.
Thread the cherry tomatoes as well, 4–5 per skewer and brush with pesto sauce.
Place the skewers on the grill and cook for 5–7 minutes on each side until tender.
Remove from grill, sprinkle with some salt flakes and cover with foil.
Allow the chicken to rest for 5 minutes before serving it warm with your choice of side.
what to have with chicken kebabs
You may also like:
- 11/2lb chicken breast, skinless, boneless, (680g)
- 1 teaspoon salt
- 1 teaspoon pepper, freshly ground
- 1/4 cup store bought basil pesto
- 8–12 cherry tomatoes
- 1 tablespoon olive oil
- 10–12 bamboo skewers
- Cut the chicken to cubes and place in a bowl.
- Season with salt, pepper and marinate in basil pesto sauce for 15 minutes.
- Heat a ridged griddle pan and brush it with some olive oil. Thread the chicken pieces and tomatoes onto bamboo skewers, add to pan and cook for 5–7 minutes on each side until tender. Brush with extra pesto halfway through cooking.
- Remove, sprinkle some salt over and cover with foil for 5 minutes.
- Serve warm with your choice of side.
Soak the bamboo sticks in water for 30 minutes before threading so they do not burn on the grill.
You can also grill some jalapeno or red bell peppers on the side to add some heat and sweetness to the chicken.
Do not over grill the chicken so they stay juicy and tender.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 433mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 13g
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