Thursday, August 15, 2013

Grilled Pesto Chicken and Tomato Kebabs

I found this recipe on a blog called Skinny Taste and modified it slightly; it's healthy and perfect for summer! The only change that I would make for next time is using a different vegetable (or vegetables) than tomatoes, which just get kind of smooshy when grilled. I would use peppers and/or onions next time. The flavoring of the chicken was awesome though! I served it with Caprese Quinoa Salad, fresh berries, and some Malbec... it made for a great meal!

Grilled Pesto Chicken and Tomato Kebabs

  • 1/2 cup fresh basil
  • 1 tbsp minced garlic
  • 1/4 cup feta cheese
  • 3 tbsp olive oil
  • Salt and pepper (to taste)
  • 3 boneless chicken breasts (chopped)
  • 1 carton of cherry tomatoes
  • 8 wooden skewers
  1. Combine basil, garlic, feta, and salt/pepper in a food processor until minced. 
  2. Add olive oil and pulse food processor again until smooth. 
  3. Chop raw chicken breast into bite-size pieces. 
  4. Combine the chicken pieces and pesto mixture in a bowl and marinate overnight or for at least a few hours. 
  5. Soak the wooden skewers in water for at least 30 minutes to prevent them from catching on fire; otherwise you can use metal skewers to avoid this step.
  6. Thread the chicken and tomatoes on the skewer; starting and ending with a chicken piece. 
  7. Heat the grill to medium heat (375-400 degrees).
  8. Place the chicken kebabs on grill and cook for 3-4 minutes, then turn and cook for another 2-3 minutes until chicken is thoroughly cooked.  
Step 1-2: Pesto being made

Step 4: Chicken marinating in the pesto

Step 6: Uncooked skewers ready to go on the grill

Step 8: Kebabs on the grill
The griller :-)

Finished kebabs

The whole meal ready to enjoy

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