Basil. Pine nuts. Olive oil. Parmesan. Add it to chicken. Basil Pesto Chicken Kebabs are served!
Plain old chicken can get boring so coming up with inventive ways to cook it so it tastes delicious is something I'm always on the lookout for. These basil pesto chicken kebabs make for an easy weeknight dinner in no time.
I love to make homemade basil pesto at the end of summer when I have more fresh basil leaves than I know what to do with. But until that time I'll happily settle for store bought. If you have enough time make your own, simply search the web for the right recipe to make fresh basil pesto. Only 4 ingredients required: Basil, pine nuts, parmesan cheese and olive oil.
Marinating chicken in basil pesto is a great way to add summer fresh flavor to "plain old boring chicken."
I chopped up the chicken into 1-inch cubes earlier in the day and let them marinate in basil pesto in the fridge. When dinnertime rolled around, it was a cinch to get these threaded onto skewers and loaded onto the grill. Easy dinner and easy cleanup.
I'm a huge fan of eggplant so pairing this cubed veggie with sweet cherry tomatoes and colorful bell pepper chunks makes for an easy meal. Mix and match. Feel free to thread your favorite veggies on to skewers. Everything goes great with basil pesto.
Basil Pesto Chicken Kebabs
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup basil pesto
- 1 bell pepper, cut into 1-inch squares
- 10 cherry tomatoes
- 1 baby eggplant, cut into 1-inch squares
- Wooden or metal skewers
In a medium-size bowl add the cubed chicken and vegetables with the basil pesto until well coated. Refrigerate for at least two hours.
Heat the grill to medium. Thread the skewers alternately with the chicken and vegetables. Place the kababs on the grill and rotate as needed until the chicken is cooked through and the vegetables are roasted, about 12-15 minutes.
Serves 2. Total cook time: 20 minutes.