Grilled chicken kebabs marinated in red pesto makes a healthy delicious meal. It can be eaten as an appetizer on its own or as a main meal with pasta or salad.
We are currently basking in 34 plus degrees in London and I am loving it. When it is hot, all I crave is light easy meals. Cooking can become a bit of a challenge when it gets hot. Standing over a hot cooker in this heat doesn’t hold much appeal to me. I would rather sit in the garden with a nice tall cold drink.
And this pesto chicken kebab is just ideal for this hot weather. First we need to marinate the cubes of chicken breast with incredibly flavoured red pesto sauce. The pesto sauce brings a summery flavour to the chicken kebas. A blend of basil, sun dried tomatoes, red bell pepper, parmesan, toasted pine nuts, garlic, olive oil, black pepper and salt creates this simple yet classic sauce.
Combine red pesto sauce with chicken breast cubes and leave to marinate for 1 hour or preferable overnight. You want all the lovely flavours from the pesto to seep into the chicken. This is one of those recipes you can make ahead of time and grill just before you are ready to serve. Soak wooden skewers in water half an hour before you are ready to assemble the kebabs.
Warm up the grill and cook the chicken for 15 – 20 minutes, turning once at 8 minutes. Check frequently , depending on the size of chicken breasts, the cook time may vary.
The flavours on this kebabs are mind-blowing. Mouth watering delicious and low carb as well.