Chicken Pesto Kabobs — Damn Delicious

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Chicken Pesto Kabobs

No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.

It’s summertime you guys. Okay, well technically it starts on June 20th but it was over 100 degrees here in some parts of LA.

If that’s not summer, then I don’t know what it is.

So go ahead and start firing up those grills because it’s time to make some kabobs.

The easiest 4 ingredients kabobs you’ll ever make.

And what makes this so easy is how you can assemble everything ahead of time, and you have the option to use store-bought or homemade pesto, although you know I’ll always push for the homemade version.

Don’t worry – that comes together in just 5 min too in a food processor.

Chicken Pesto Kabobs

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.

Ingredients:

  • 1 cup pesto, homemade or store-bought
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
  • 2 pints cherry tomatoes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
  2. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
  3. Preheat grill to medium high heat.
  4. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
  5. Serve immediately, garnished with parsley, if desired.

*This can also be baked for 20-25 minutes at 425 degrees F.

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37 comments

I love it when I have all the ingredients to make a meal! See you tonight for dinner, pesto kabobs!

Do you think I could substitute a fish like tilapia instead of using chicken?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

I made this on the grill with shrimp and it was delicious just like the chicken! We cooked the veggies (peppers, onions, tomatoes) separate because the shrimp cooks so quickly and we wanted to make sure the vegetables were done.

They made a great 4th of July picnic dinner while watching fireworks! Everyone loved them and I had the leftovers cold for lunch.

I think it’s time to change that “official” date for the start of the summer. I think summers starts way before, like a good month before!

It works on the barbecue?

I love finding new pesto recipes! I don’t eat meat but will for sure be trying the pesto on pasta or veggies!
http://www.sprinklesandsaturdays.com

This is looking absolutely amazing 🙂 I`ll try it this weekend 🙂
Thank you so much … this blog is amazing 🙂

Nice and simple recipe. Great picture.

Made tonight for my husband and son. This couldn’t be any easier. The only change was that I threaded the chicken and the tomatoes separately so that each could be cooked to perfection. Thanks for another great recipe!

I like the barbecue type of snack, because it is not complicated, so thank you for sharing.

My new favorite site, no lie. I’m cheating tonight and using pesto I picked up on a whim last week, even though I’ve never cooked with it or even really eaten it. I call that providence.

Made these the other day and WOW! I wasn’t surprised because your recipes have never failed to impress! What I loved was how the quality of the dish was just like what you would get at a restaurant! It was soooo good and we greatly enjoyed it! Thanks!

What would you serve as a side for this dish?

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

When making these in the oven, do I skewer them or not?

That is completely up to you!

Can I serve this cold? Will it taste good?

This is really best when served immediately.

We ate the leftovers cold and they were delicious! It made a great picnic dinner on the boat.

Your picture shows the tomatoes covered with the pesto also! Did you brush the pesto on the tomatoes before your grilled them?

Yes, you can add more pesto as needed if you like!

can this dish be frozen Thank you Betty

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

Simple and delicious…Love it (:

I was just looking for a good pesto recipe thank u do have many others I’d love to try a few more we grill a lot and I’ll be trying this on Saturday with the family.

I love it! Last week I bought a jar of pesto because it was on sale, even though we don’t use it very often. My partner, taking it out of the shopping bag: “what are you going to do with this?” Me, shrugging; “no idea but I’ll think of something.” I also bought 2 pints of cherry tomatoes. When I got up this morning, I took two chicken breasts out of the freezer without having a clue what I was going to do with them. Then I came here 🙂 After I post this, I’m going to pop the chicken into a bowl & dump some of the pesto on them. I’ll cook some quinoa to soak up the juices & throw together a salad for the side & there’s dinner, no fuss, no muss.

So great to hear! Thanks for sharing, Susanne.

What would be a good side dish for this recipe? Can’t wait to try it out!

I always like a good salad with something like this, but feel free to peruse our side dish category to get inspired https://damndelicious.net/category/side-dish/. Hope that helps!

Thank you for all your great recipes Without you we’d be eating the same old things all the time. It started raining before I got them on the grill. Rather than turning on the oven, I made them in my new air fryer. They turned out great. Looking forward to making them on the grill next time. I added some sweet peppers & mushrooms to use the ones I had up. I cooked them in the air fryer at 370 for 15 – 20 min turning 3 times. (Time depends on size of cut chicken)

Thanks for sharing with us, Lee. Sounds delicious!

Normally I have tomatoes on hand but I didn’t when I went to make this recipe so I used what I had – red, yellow and orange peppers and cauliflower. I’ve never put cauliflower on a kabob before but it worked out great doing more of a weave through the branches rather than skewering them.

After marinating for 30 minutes, I broiled the kabobs for about 4-6 minutes per side. The pesto that is on the chicken makes a nice sauce so I’m going to leave more on next time.

I’ll definitely make this again, next time with tomatoes!! The leftovers were good cold and made an quick, easy picnic dinner!

Love your recipes and the new website looks beautiful!!

Thank you so much for your feedback!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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