These grilled chicken and vegetable pesto kebabs use the freshest ingredients of the summer and are absolutely delicious!
When summer rolls around, we love to cook food on the grill. Not only does it keep unnecessary heat out of the house, but that yummy grilled flavor can’t be beat. This recipe uses homemade vegan pesto with fresh basil and some arugula. You only need to slather that pesto over your veggies and chicken, put them on skewers and grill!
What You’ll Need:
- pesto (homemade or store bought)
- assorted vegetables (cherry tomatoes, zucchini, mushrooms, onions, etc.)
- chicken
Making the Recipe:
First, you’ll want to make the pesto if not buying it from the grocery store.
Place all of the ingredients in a food processor for the pesto and blend well until creamy. Set it aside, while you prep the chicken and the vegetables.
Prepare your vegetables into 3 inch chunks. Add a few tablespoons of the pesto to the vegetables in a large mixing bowl and coat them well. Cut the chicken into bite sized pieces and add them to the mixing bowl as well. Add a little extra pesto to coat the chicken.
Next, you will assemble the chicken and veggies on to skewers. If you are using wooden skewers, be sure to soak them for at least 30 minutes ahead of time. I love to use stainless steel skewers for my kebabs.
Once your skewers are assembled, grill them for about 3-5 minutes per side until the chicken is cooked through and the vegetables are tender but not mushy.
Grilled Chicken Pesto and Veggie Kebabs
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main dish
- Method: grill
- Diet: Gluten Free
Description
These grilled chicken and vegetable pesto kebabs use the freshest ingredients of the summer and are absolutely delicious!
Ingredients
For the homemade pesto:
- 2 cups basil
- 1 cup baby arugula
- 2 cloves garlic, rough chopped
- 1/3 cup pine nuts
- 1/2 cup olive oil (organic, extra virgin, cold pressed)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 2 Tbsp. nutritional yeast
- 1 Tbsp. lemon juice, freshly squeezed
For the Kebabs:
- 1 1/4 lb. chicken breast, cubed
- 2 cup cherry or grape tomatoes
- 1 cup sliced zucchini
- 1 onion, halved and quartered (optional)
- 8 oz. mushrooms
Instructions
- Soak the wooden skewers for at least 30 minutes before grilling, if not using metal ones.
- In a food processor, combine all of the ingredients for the pesto and blend until creamy.
- Heat your grill or grill pan to medium high heat.
- Dice the chicken and place in a mixing bowl. Add about 1 Tbsp. of the pesto and stir until the chicken is well coated.
- Slice the zucchini and onions if using.
- Assemble the skewers, alternating the chicken with the tomatoes and zucchini.
- Cook the skewers about 3-5 minutes on one side. Turn and cook another 2-3 minutes.
Notes
- Consider adding artichokes, bell peppers or other favorite vegetables to the skewers.
- Substitute shrimp for the chicken, if you prefer.