Pesto Chicken 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.

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.

PESTO CHICKEN KABOBS

Steps:

• Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
• Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Place the skewers into the grill pan and set the timer for 3 minutes.
• Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Allow to rest for about 5 minutes.