Chicken Pesto Kabobs Recipes

GRILLED PESTO CHICKEN KABOBS

Steps:

• Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
• Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

PESTO CHICKEN KABOBS

Steps:

• Season chicken with salt, pepper and 1 tablespoon of garlic powder. Add chicken and 1½ cup of pesto to a large Ziplock bag (or bowl) and marinate for at least 30 minutes or for best results marinate overnight. If marinating overnight, turn the bag occasionally so all the chicken is covered in pesto sauce evenly.
• Preheat oven to 425F.
• Thread chicken and cherry tomatoes onto skewers, season with salt and pepper to taste and place on a baking sheet pan drizzled with olive oil or covered with parchment paper.
• Turn kabobs once mid cooking. Cook for about 25-30 minutes, until the chicken is golden brown and it reaches an internal temperature of 165 degrees F.
• Remove from oven and if desired garnish with fresh parsley and add large pearl buffalo mozzarella to the skewers.
• Drizzle with the remaining ¼ cup of pesto sauce and serve.
• Enjoy!

CHICKEN PESTO KABOBS

Steps:

• In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.* Serve immediately, garnished with parsley, if desired.

CHICKEN KABOBS

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

CHICKEN PESTO KABOBS

Steps:

• If using wooden skewers, soak them in water at least 20 minutes to prevent burning.
• Quarter the onion, and separate the layers. Put in a large ziploc or tupperware.
• Take out the "guts" from the pepper, and chop into 1" pieces. Put these in the same container as the onion.
• Remove any fat from the chicken and cut into 1-1.5" pieces. Throw in with the veggies. Drop in the pesto sauce and shake well to coat everything.
• Skewer the onion, pepper, chicken and tomatoes. Grill or Broil the kabobs for about 4 minutes per side.