Pesto Chicken Kababs

Pesto Chicken Kababs
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
A quick and easy recipe, these kababs offer a great source of protein. Serve over quinoa or cauliflower rice and pair with side salad for a complete, balanced meal.
  • Prep time
    20 min
  • Cook time
    7 min
  • Servings
    4 Servings
  • Serving size
    2 Kababs
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 Kababs
  • Amount per serving Calories 290

  • Total Fat 14g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 80mg
  • Sodium 115mg
  • Total Carbohydrate 9g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 34g
  • Potassium 830mg
  • Phosphorus 350mg

Choices/Exchanges: 2 Nonstarchy vegetable, 4 Lean protein, 1 Fat



  • black pepper
    1/8 tsp
  • pine nuts (toasted)
    1/4 cup
  • garlic (minced)
    2 clove
  • fresh packed basil leaves ((1 bunch of basil))
    1 cup
  • olive oil
    1 tbsp
  • bamboo skewers
  • Parmesan cheese (freshly grated)
    2 tbsp
  • boneless, skinless chicken breasts (cut into 24 cubes)
    1 1/4 lbs
  • zucchini (cut into 24 pieces)
  • cherry tomatoes


  1. Soak the bamboo skewers in warm water for at least 30 minutes.

  2. Preheat an indoor or outdoor grill.

  3. While the skewers are soaking, blend the olive oil, garlic, basil, pine nuts, black pepper and parmesan cheese in a blender or food processor.

  4. Thread alternating pieces of chicken, zucchini and tomato onto the soaked skewers, using 3 pieces of chicken, 3 pieces of zucchini and 3 tomatoes.

  5. Brush the kabobs with the basil mixture, coating well.

  6. Grill the kabobs about 7 minutes, brushing with the basil mixture until it is all used. Turn the kabobs frequently until the chicken is cooked through and reaches 165 degrees F.