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Thursday, July 3, 2014

Grilled Pesto Chicken and Tomato Kebabs

Since I am successfully growing basil this summer, I was really excited when I saw this recipe. It called for more basil that I had on my one plant so I bought and potted another one so now I have plenty of basil growing between the two plants. I adapted the recipe a little bit because the pesto didn't look like it had enough basil in it and had too much olive oil just following the original recipe.

Grilled Pesto Chicken and Tomato Kebabs
Adapted from Skinnytaste, serves 5-6 with sides or 8 as an appetizer; 195-235 calories per serving for 5-6 servings


- 1 1/4 cups fresh basil leaves
- 1 clove garlic
- 1/4 cup fresh grated parmesan
- salt and pepper to taste
- 2 1/2 Tbsp olive oil
- 1 1/4 lbs chicken breast, cut into about one inch cubes
- pint of cherry tomatoes
- skewers - we have these great black metal ones from Walmart but you could also use wooden ones as long as you soak them first and double up on them since they aren't as sturdy (the metal ones are fantastic since they are sturdy, have a handle and don't have to pre-soak)

In a food processor, pulse first 4 ingredients while slowly adding the olive oil to make the pesto. Do this until smooth. Mine never did look quite as smooth as the original (I blame my ancient food processor) but that's okay. If you wanted to save time, you could use store bought pesto but just know that it won't be as healthy as this pesto.

Combine the raw chicken and the pesto and marinate at least a few hours in covered bowl in your refrigerator. You can leave it overnight too. Heat your grill. Beginning and ending each skewer with chicken, thread the chicken and tomatoes on. Spray grill with grill spray so chicken does not stick and grill about 3 minutes on each side making sure not to overcook the kebabs.

Might as well grill up some zucchini or other vegetable while you're at it and serve with some brown rice. Note: put the veggies on the grill about 10 minutes before the kebabs. This would also be great over pasta or as an appetizer as Gina suggests.

This would be delicious and colorful for 4th of July weekend! Especially on blue plates :)  Enjoy!

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  1. Oooh looks pretty and sounds yummy! :)

  2. YUMMMM omg I am pinning now, this looks so tasty and great for entertaining! Stopping by from the blog hop and happy to be your newest follower!


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