Pesto Grilled Chicken Kabobs Food

PESTO CHICKEN KABOBS

Steps:

• Season chicken with salt, pepper and 1 tablespoon of garlic powder. Add chicken and 1½ cup of pesto to a large Ziplock bag (or bowl) and marinate for at least 30 minutes or for best results marinate overnight. If marinating overnight, turn the bag occasionally so all the chicken is covered in pesto sauce evenly.
• Preheat oven to 425F.
• Thread chicken and cherry tomatoes onto skewers, season with salt and pepper to taste and place on a baking sheet pan drizzled with olive oil or covered with parchment paper.
• Turn kabobs once mid cooking. Cook for about 25-30 minutes, until the chicken is golden brown and it reaches an internal temperature of 165 degrees F.
• Remove from oven and if desired garnish with fresh parsley and add large pearl buffalo mozzarella to the skewers.
• Drizzle with the remaining ¼ cup of pesto sauce and serve.
• Enjoy!

GRILLED PESTO CHICKEN AND TOMATO KEBABS

Steps:

• 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.

PESTO GRILLED CHICKEN KABOBS

Steps:

• Make the homemade pesto and then cut the chicken into 1 inch sized pieces.
• In a large bowl add the chicken and pesto and mix well.
• Add the chicken and pesto to a zip close bag and seal the bag.
• Place the chicken in the fridge for one hour to marinate.
• Soak the wooden skewers in water for 20 minutes (to prevent them from burning).
• Place the chicken on the grill. Cook for 3 minutes on each side until the chicken reaches 165°F.
• Sprinkle the parmesan cheese onto the warm chicken.

PESTO CHICKEN KEBABS WITH ROASTED VEG PASTA

Steps:

• Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.
• Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.
• Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.

GRILLED CHICKEN SKEWERS WITH RED PEPPER PESTO

Steps:

• Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
• Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.

PESTO CHICKEN KABOBS

Steps:

• Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
• Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Place the skewers into the grill pan and set the timer for 3 minutes.
• Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Allow to rest for about 5 minutes.