How To Make Grilled Pesto Chicken and Tomato Kebabs
Grilled pesto chicken and tomatoes go perfectly well together in a kebab! Who knew you can enjoy pesto chicken at barbeque parties?
Serves:
Ingredients
- 1cupfresh basil leaves,chopped
- 1clovegarlic
- ¼: 5px”>kosher salt and fresh pepper,to taste
- 3tbspolive oil
- 1¼lbschicken breast,skinless, cut into 1-inch cubes
- 24cherry tomatoes
Instructions
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In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
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Combine the raw chicken with pesto and marinate a few hours in a bowl.
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Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).
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Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
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Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
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Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.
Nutrition
- Calories: 195.19kcal
- Fat: 12.94g
- Saturated Fat: 3.37g
- Trans Fat: 0.07g
- Monounsaturated Fat: 6.77g
- Polyunsaturated Fat: 2.00g
- Carbohydrates: 2.35g
- Fiber: 0.69g
- Sugar: 1.24g
- Protein: 16.99g
- Cholesterol: 48.52mg
- Sodium: 300.79mg
- Calcium: 75.19mg
- Potassium: 282.43mg
- Iron: 0.85mg
- Vitamin A: 53.55µg
- Vitamin C: 6.82mg
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