Grilled pesto chicken and tomato kebabs just SCREAM summer! Made with chunks of boneless chicken breasts, homemade basil pesto and grape tomatoes. Great as an appetizer or double servings for a main dish.

Grilled Pesto Chicken and Tomato Kebabs

We grow so much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This super easy recipe can be made a day ahead, the longer it marinates the better!

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto Bake, Grilled Pesto Shrimp Skewers, or this delicious Eggplant Panini with Pesto – so good!!

Helpful Tips

• Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill.
• To make a lighter pesto sauce, I use less oil and omit the pine nuts. It’s still so flavorful you won’t miss them! If you’re having this for dinner, I would serve 2 with salad or grilled veggies on the side.

Grilled Pesto Chicken and Tomato Kebabs

5 from 6 votes

4

Cals:147

Protein:18

Carbs:3

Fat:7.5

Grilled Pesto Chicken and Tomato Kebabs just SCREAM summer, made with chunks of boneless chicken breasts, skinny basil pesto and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

Course: Appetizer, Lunch

Cuisine: Italian

Prep: 10 minutes mins

Cook: 10 minutes mins

Marinate Time: 1 hour hr

Total: 1 hour hr 20 minutes mins

Print Rate Pin Save Saved! WW Points

Yield: 8 servings

Serving Size: 1 kebab

1x2x3x

Ingredients

• ▢ 1 cup fresh basil leaves, chopped
• ▢ 1 clove garlic
• ▢ 1/4 cup grated Parmigiano Reggiano
• ▢ kosher salt and fresh pepper to taste
• ▢ 3 tbsp olive oil
• ▢ 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
• ▢ 24 cherry tomatoes
• ▢ 16 wooden skewers

Instructions

• In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
• Combine the raw chicken with pesto and marinate a few hours in a bowl.
• Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).
• Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
• Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
• 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 kebab, Calories: 147 kcal, Carbohydrates: 3 g, Protein: 18 g, Fat: 7.5 g, Saturated Fat: 2.5 g, Cholesterol: 2.5 mg, Sodium: 104 mg, Fiber: 1 g

Did You Make This Recipe?

Post a pic and mention @skinnytaste or tag #skinnytaste!

Share This Follow Us Pin This Rate This