Grilled Pesto Chicken and Tomato
Kebabs
Hint: I made this EVEN EASIER by using pre-made pesto and broiling the kebabs for 20 minutes!
Skinnytaste.com
Ingredients:
•
1 cup fresh basil leaves, chopped
•
1 clove garlic
•
1/4 cup grated Parmigiano Reggiano
•
kosher salt and fresh pepper to taste
•
3 tbsp olive oil
•
1-1/4 lbs skinless chicken breast,
cut into 1-inch cubes
•
24 cherry tomatoes
•
16 wooden skewers
Directions:
In a food processor pulse basil,
garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil
while pulsing.
Combine the raw chicken with pesto
and marinate a few hours in a bowl. Soak wooden skewers in water at least 30
minutes (or use metal ones to avoid this step). Beginning and ending with
chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8
kebabs total.
Heat the outdoor grill or indoor
grill pan over medium heat until hot. Be sure the grates are clean and spray
lightly with oil. Place the chicken on the hot grill and cook about 3-4
minutes; turn and continue cooking until chicken is cooked through, about 2 to
3 minutes.
