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chicken and vegetable pesto kebabs on grill.

Grilled Chicken Pesto and Veggie Kebabs

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  • Author: Cheryl Englebretson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: main dish
  • Method: grill
  • Diet: Gluten Free


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



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


  1. Soak the wooden skewers for at least 30 minutes before grilling, if not using metal ones.
  2. In a food processor, combine all of the ingredients for the pesto and blend until creamy.
  3. Heat your grill or grill pan to medium high heat.
  4. Dice the chicken and place in a mixing bowl. Add about 1 Tbsp. of the pesto and stir until the chicken is well coated.
  5. Slice the zucchini and onions if using.
  6. Assemble the skewers, alternating the chicken with the tomatoes and zucchini.
  7. Cook the skewers about 3-5 minutes on one side. Turn and cook another 2-3 minutes.


  • Consider adding artichokes, bell peppers or other favorite vegetables to the skewers.
  • Substitute shrimp for the chicken, if you prefer.