Pesto Chicken Kabobs

Entree

First of all, let’s talk about how pesto pretty much goes well with anything. Especially homemade pesto!

The freshness of it alone is killer, but marinating it with the chicken…man oh man.

They came out so tender and delicious..they were no joke, gone just seconds after I put them on the table!


Ingredients:

Pesto

  • 1/2 CUP Cilantro
  • 1/2 CUP Basil
  • 1 Garlic Clove
  • Zest of 1 lemon
  • 3-4 tbsp. Fresh lemon juice
  • 2-3 tbsp. Jalapeno, chopped
  • 1/4 CUP Roasted salted pumpkin seeds
  • 1/4 CUP Parmesan cheese, shredded
  • 1/3 CUP Extra virgin olive oil
  • 1/4 tsp Kosher salt
  • Pinch of ground pepper

Kabobs

  • 1 CUP Pesto, homemade or store-bought
  • 1 1/2 lbs Boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
  • 2 Pints Cherry tomatoes
  • Kosher salt and freshly ground black pepper, to taste

Directions:

    Pesto

  1. To a food processor fit with a steel blade add cilantro, basil, garlic, lemon zest, lemon juice, jalapeno, pumpkin seeds and cheese, and pulse a couple of times.
  2. Then with speed on low, slowly drizzle in olive oil through the feed tube until well combined, about 15 seconds.
    Kabobs

  1. Preheat oven to 425°F
  2. In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally.
  3. minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
    Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
  4. Place in oven and cook for 25 mins.
  5. Enjoy!

pestokabobs-header

Inspired by Martita Jara and Damn Delicious

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