1 h 40 minutes
Course Type: Game Day Dishes, Entrees, Tomatoes, Peppers, Appetizers, Snacks,
Grilled Pesto Chicken & Veggie Kebabs
Note: If using wooden skewers, they need to be soaked in water for at least 30 minutes prior to assembling and grilling kebabs.
This recipe contains:
Mixed Bell Peppers
¼ cup prepared pesto, store bought or homemade
Juice of 1 lemon
1 tbsp extra virgin olive oil
2 boneless, skinless chicken breasts, cut into 1-2 inch pieces
4 Naturesweet Eclipse tomatoes, quartered
1 zucchini, sliced into rounds
1 orange bell pepper, seeded and cut into 2-inch squares
1 red onion, cut into 1-inch squares
In a large mixing bowl, mix together pesto, lemon juice, and extra virgin olive oil. Add chicken pieces and toss to coat. Cover bowl and refrigerate at least 1 hour or up to 8 hours.
Assemble the kebabs by threading onto each wooden or metal skewer: 4 pieces of chicken, 2 tomato quarters, and several pieces each of zucchini, bell pepper, and red onion. You should end up with 8 kebabs total.
Preheat a gas or charcoal grill to medium high heat (about 400-450℉). Use tongs and a paper towel dipped in olive oil to generously grease the grill grates.
Arrange kebabs on the grill and grill for 10-15 minutes total, giving the kebabs a quarter turn every 3-5 minutes. The kebabs are done when chicken reaches an internal temperature of 165℉.