Pesto Chicken Kababs
Summary
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.
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- Prep time
- 20 min
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- Cook time
- 7 min
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- Servings
- 4 Servings
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- Serving size
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2 Kababs
Ingredients
Ingredients
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black pepper
- 1/8 tsp
- 1/8 tsp
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pine nuts (toasted)
- 1/4 cup
- 1/4 cup
-
-
garlic (minced)
- 2 clove
- 2 clove
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fresh packed basil leaves ((1 bunch of basil))
- 1 cup
- 1 cup
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-
olive oil
- 1 tbsp
- 1 tbsp
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bamboo skewers
- 8
- 8
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Parmesan cheese (freshly grated)
- 2 tbsp
- 2 tbsp
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boneless, skinless chicken breasts (cut into 24 cubes)
- 1 1/4 lbs
- 567 g
-
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zucchini (cut into 24 pieces)
- 2
- 2
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cherry tomatoes
- 24
- 24
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Recommended for You
-
Brochetas (Pinchos) de Pollo al Pesto
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Grilled Chicken Sausage with Zucchini and Peppers
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Mushroom Burger
5 min15 min4
Directions
Directions
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Soak the bamboo skewers in warm water for at least 30 minutes.
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Preheat an indoor or outdoor grill.
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While the skewers are soaking, blend the olive oil, garlic, basil, pine nuts, black pepper and parmesan cheese in a blender or food processor.
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Thread alternating pieces of chicken, zucchini and tomato onto the soaked skewers, using 3 pieces of chicken, 3 pieces of zucchini and 3 tomatoes.
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Brush the kabobs with the basil mixture, coating well.
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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.