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Grilled Pesto Chicken and Tomato Kebabs SCREAM summer! Made with chunks of boneless chicken breasts, basil pesto, and cherry tomatoes, they’re great as an appetizer or dinner.

Grilled Pesto Chicken and Tomato Kebabs

I grow tons of basil in my garden all summer, so I make a number of pesto and use it in lots of dishes. These easy pesto chicken skewers are gluten-free, high protein, inexpensive, and low-carb. Plus, you may make them a day ahead – the longer the chicken marinates within the pesto, the higher it tastes! For those who love pesto as much as we do, chances are you’ll also want to do this  Chicken Pesto Bake, Grilled Pesto Shrimp Skewers, or this delicious Eggplant Panini with Pesto – so good!!

Why You’ll Love This Pesto Chicken Recipe

• Lighter Pesto: Most pesto recipes are high in calories and fat. I take advantage of less oil and omit the pine nuts for a lighter homemade pesto sauce. It’s still so flavorful you won’t miss them!
• Sweet Summer Tomatoes: The cherry tomatoes smell divine after they come off the grill, and I really like how they taste when cooked. They get even sweeter and more delicious.
• Easy Grilling: I double the skewers, which helps keep all the pieces in place while grilling and makes them easier to show.

Pesto Chicken Ingredients

• Chicken: Cut one and 1 / 4 kilos of skinless chicken breasts into one-inch cubes.
• Pesto Ingredients: Fresh basil, garlic, grated Parmigiano Reggiano, salt, pepper, olive oil
• Tomatoes: Grape tomatoes will work should you don’t have cherry tomatoes.

Easy methods to Make Pesto Chicken Kebabs

1. Pesto: Pulse the basil, garlic, cheese, salt, and pepper in a food processor. Slowly add the olive oil while pulsing.
2. Marinate Chicken: Mix the chicken and pesto and marinate for a couple of hours.
3. Skewers: For those who use metal skewers, you may skip this step, but for picket ones, soak them for not less than half-hour in order that they don’t burn on the grill.
4. Assemble the Kebabs: Starting and ending with chicken, thread the chicken and tomatoes onto eight pairs of parallel skewers.
5. Grill Pesto Chicken: Heat a grill or grill pan over medium heat until hot. Ensure that the grates are clean, and calmly spray them with oil. Grill the chicken skewers for 3 to 4 minutes, turn them over, and cook for a few minutes until cooked through.

What to Serve with Pesto Chicken

These pesto chicken kebabs are a simple appetizer to eat while mingling at a celebration. For those who’re having them for dinner, I’d serve two with a salad, a straightforward caprese salad, tomato salad or grilled veggies. You could possibly also make pasta and blend within the tomatoes and chicken or serve with Italian Pasta Salad.

Easy methods to Store Pesto Chicken

Leftover pesto chicken and tomatoes will last for as much as 4 days within the refrigerator. You possibly can eat the chicken cold as leftovers or microwave it until warm. The tomatoes are best eaten warm. If you need to double the chicken, you may freeze it for up to 3 months. Thaw it overnight within the fridge or microwave it straight from frozen.

Variations

• Dairy Free Pesto: Swap the parmesan for pine nuts.
• Time Saver: Buy premade pesto should you don’t have time to make homemade.
• Vegetables: For those who don’t like tomatoes, substitute them with one other veggie, like squash, zucchini, onion, bell peppers, or mushrooms. Ensure that to chop them in regards to the same size because the chicken so all the pieces cooks evenly.

More Grilled Skewer Recipes You’ll Love

Prep: 10 minutes mins

Cook: 10 minutes mins

Marinate Time: 1 hour hr

Total: 1 hour hr 20 minutes mins

Yield: 8 servings

Serving Size: 1 kebab

• In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

• Mix the raw chicken with pesto and marinate a couple of hours in a bowl.

• Soak picket skewers in water not less than half-hour (or use metal ones to avoid this step).

• Starting and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

• Heat the outdoor grill or indoor grill pan over medium heat until hot. Be certain the grates are clean and spray calmly with oil.

• Place the chicken on the recent grill and cook about 3-4 minutes; turn and proceed cooking until chicken is cooked through, about 2 to three minutes.

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Serving: 1 kebab, Calories: 147 kcal, Carbohydrates: 3 g, Protein: 18 g, Fat: 7.5 g, Saturated Fat: 2.5 g, Cholesterol: 2.5 mg, Sodium: 104 mg, Fiber: 1 g