
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
- ¼cupgrated Parmigiano Reggiano
- 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:Â 195.19kcal
- Fat:Â 12.94g
- Saturated Fat:Â 3.37g
- Trans Fat:Â 0.07g
- Monounsaturated Fat:Â 6.77g
- Polyunsaturated Fat:Â 2.00g
- Carbohydrates:Â 2.35g
- Fiber:Â 0.69g
- Sugar:Â 1.24g
- Protein:Â 16.99g
- Cholesterol:Â 48.52mg
- Sodium:Â 300.79mg
- Calcium:Â 75.19mg
- Potassium:Â 282.43mg
- Iron:Â 0.85mg
- Vitamin A: 53.55µg
- Vitamin C:Â 6.82mg
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