Two of my favorites, basil and tomato bring big summer flavor to these grilled pesto chicken kebab. This simple dish of pure garden goodness is easy to prepare and is certain to be a hit with your family and friends.
- 1½ cup fresh basil chopped
- 3 cloves garlic
- ¼ cup Parmesan cheese grated
- 2 tablespoon pine nuts or walnuts chopped
- 3 tablespoons olive oil
- salt and pepper to taste
- 1½ pounds boneless skinless chicken thighs cut into 1″ cubes
- cherry tomatoes
- wooden skewers
Place basil, garlic, Parmesan cheese, and walnuts in a food processor. Slowly add oil while pulsing. Taste and season with salt and pepper.
Cut chicken into one inch cubes and place in a large zip-lock bag. Add pesto mixture to the bag and allow chicken to marinade for at least an hour or up to four.
Soak wooden skewers in water while chicken is marinating.
Alternate chicken and tomatoes on the skewers.
Heat grill and brush to clean.
Place skewers on the grill over medium low heat. Cook for 5 – 8 minutes. Turn and cook for another 5 – 8 minutes or until chicken is cooked through.
Recipe adapted from Skinnytaste.com