Course Type: Appetizer

Grilled Pesto Chicken and Vegetable Kebabs

  • 1Hours 40Minutes

Note: If using wooden skewers, they need to be soaked in water for at least 30 minutes prior to assembling and grilling kebabs.

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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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℉.