Description
These grilled chicken and vegetable pesto kebabs use the freshest ingredients of the summer and are absolutely delicious!
Ingredients
Scale
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.