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Grilled Pesto Chicken and Tomato Kebabs
5
from
21
votes
Grilled Pesto Chicken and Tomato Kebabs are easy to make with boneless skinless chicken breast, tomatoes and basil pesto.
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Marinate Time:
1
hour
hr
Total Time:
1
hour
hr
20
minutes
mins
Yield:
8
servings
Course:
Appetizer, Lunch
Cuisine:
Italian
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
boneless 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.
Video
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
- WW Points:
2