CHICKEN PESTO KABOBS #dinnerparty #easy

CHICKEN PESTO KABOBS #dinnerparty #easy

Straightforward 4-fixing kabobs! Can be set aside a few minutes, prepared or flame broiled so you can make this whenever, anyplace. Simple peasy.

It's mid year you all. Alright, well in fact it begins on June twentieth yet it was more than 100 degrees here in certain pieces of LA. On the off chance that that is not summer, at that point I don't have the foggiest idea what it is.

So feel free to begin starting up those barbecues since it's an ideal opportunity to make a few kabobs. The least demanding 4 fixings kabobs you'll ever make.

Also Try Our Recipe : Paleo Fish Tacos with Spicy Cabbage Slaw

CHICKEN PESTO KABOBS #dinnerparty #easy


  • 1 cup pesto, homemade or store-bought
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
  • 2 pints cherry tomatoes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. 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. Drain chicken from the pesto.
  2. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
  3. Preheat grill to medium high heat.
  4. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
  5. Serve immediately, garnished with parsley, if desired.

*This can also be baked for 20-25 minutes at 425 degrees F.

For more detail :

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