Pesto Chicken Kabobs
These kabobs are packed with flavor from the pesto marinade and are perfect for a summer barbecue or weeknight meal.
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup pesto (homemade or store-bought)
- 1 pint cherry tomatoes
- 1 red onion, cut into wedges (optional)
- 1 green bell pepper, cut into chunks (optional)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Cooking Guide:
- Marinate the chicken: In a large bowl, combine the chicken, pesto, and olive oil. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Prepare the grill: Preheat your grill for medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Assemble the kabobs: Thread the chicken cubes, cherry tomatoes, red onion wedges (if using), and bell pepper chunks (if using) onto skewers. Season the kabobs with salt and pepper.
- Grill the kabobs: Grill the kabobs for 10-15 minutes per side, or until the chicken is cooked through and the vegetables are tender. Brush the kabobs with any leftover marinade occasionally for added flavor.
- Serve: Serve the kabobs immediately with your favorite dipping sauce, such as pesto mayo, chimichurri, or a simple vinaigrette.
Tips:
- For a richer flavor, use a sun-dried tomato pesto in your marinade.
- If you don’t have a grill, you can bake the kabobs in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through.
- Add other vegetables to your kabobs, such as zucchini, yellow squash, or mushrooms.
- For a fun twist, try using chicken thighs instead of chicken breasts. Chicken thighs are naturally more flavorful and juicy.
- Soak leftover kabobs in the leftover marinade and enjoy them cold in a salad the next day.
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