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.
Red Pesto Chicken Kebabs
Ingredients
- 50 grams (¼ cup) pine nuts, roasted
- 150 grams (¾ cup) sundried tomatoes, drained and chopped
- 1 red bell pepper
- 2 garlic cloves
- 3 handful fresh basil
- 50 grams (½ cup) grated parmesan cheese
- 120 ml (½ cup) olive oil
- salt and black pepper to taste
Red Pesto Chicken Kebabs
- 5 boneless chicken breasts, cut in 1 inch or 2.5 cm pieces
- 4 red pesto sauce
- 1 red or white onion chopped
- 2 yellow bell peppers, de-seeded and cut into 1 inch pieces
Instructions
Red Pesto Sauce
- Place sun dried tomatoes, red bell pepper, basil leaves, garlic and pine nuts in the bowl of a food processor and pulse.
- Add grated cheese and 60 ml olive oil and pulse several times until mixture is well mixed.
- Turn mixture into a bowl and mix in remaining oil olive. Season to taste with salt and black pepper.Store in the fridge until ready to use.
Red Pesto Chicken Kebabs
- Cut the chicken into 1 inch or 2.5 cm cubes and place in a bowl.
- Add red pesto marinade to the chicken pieces and mix well. Allow to sit for up to an hour or preferably overnight.
- Soak 8 wooden skewers in water.
- Pre-heat grill to highest setting at least 10 minute before you are ready to cook.
- First thread chicken, followed by a piece of yellow pepper and onions through the skewers. Carry on alternating chicken, peppers and onion until you have four pieces of chicken. Repeat with 7 other skewers.
- Grill for 15 to 20 minutes turning once at 8 minutes, until cooked. Cut open a piece to see if chicken is cooked.
- Transfer to a serving plate
Notes
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