If you’re searching for your next grilling obsession, these Chicken Pesto Kabobs just might become your new summertime go-to. Juicy cubes of chicken, vibrant veggie chunks, and luscious pesto all mingle together on the grill, filling the air with mouthwatering aromas and bringing a Mediterranean flair to every bite. Whether you’re sharing with friends on a sunny deck or keeping it easy for weeknight dinner, this dish always delivers bold flavors, gorgeous color, and a playful, festive presentation.
Ingredients You’ll Need
Let’s celebrate the beauty of simple but essential ingredients! Each of these elements brings its own unique texture, taste, or burst of color, and together they make Chicken Pesto Kabobs an irresistible crowd-pleaser. Here’s what you’ll need—and why it matters.
- Chicken Breast: Lean and tender, it soaks up all the wonderful pesto while staying juicy on the grill.
- Basil Pesto: The heart and soul of this recipe, lending herbaceous depth and nutty, cheesy richness.
- Olive Oil: Adds moisture and encourages caramelization for beautiful grill marks.
- Red Bell Pepper: Sweet and vibrant red pops contrast beautifully with the green pesto.
- Yellow Bell Pepper: Brings sunny color and a touch of mellow sweetness to every skewer.
- Red Onion: Slightly pungent with a sweet finish after grilling, it adds colorful layers and complexity.
- Zucchini: Mild and tender, a perfect canvas for all that pesto and grilled flavor.
- Salt & Black Pepper: Simple, but crucial for popping all the flavors.
- Wooden or Metal Skewers: Essential for kabobs! Wooden ones need soaking so they don’t burn; metal are reusable and fuss-free.
How to Make Chicken Pesto Kabobs
Step 1: Marinate the Chicken
Start by grabbing your largest bowl—something roomy enough to let everything get well coated. Combine your diced chicken with the basil pesto, olive oil, salt, and black pepper. Toss it all around until every piece glistens with herby green goodness. Cover the bowl and pop it in the fridge to marinate for at least 30 minutes (or up to 2 hours). The longer the chicken bathes in that pesto, the more savory punch you’ll get in every bite!
Step 2: Prep the Skewers
If you’re using wooden skewers, soak them in water for about 30 minutes. This trick keeps them from scorching on the grill. Metal skewers can be used as-is and are a smart eco-friendly option. Meanwhile, get your veggies ready: chop the bell peppers into pieces big enough to stay put on the skewer, slice the zucchini into hearty rounds, and cut the onion into thick wedges.
Step 3: Assemble the Kabobs
Now for the fun part! Alternate threading marinated chicken with your peppers, onion, and zucchini onto each skewer. There’s no right or wrong way—just try to distribute the colors evenly and make sure each skewer has a bit of everything. Not only does this look stunning, it guarantees a perfect combo of flavors in every bite.
Step 4: Grill to Perfection
Preheat your grill or a grill pan to medium-high. Once it’s hot, arrange the kabobs on the grates and listen for that satisfying sizzle! Grill for 10 to 12 minutes, turning occasionally so each side gets those gorgeous grill marks and the chicken cooks through. You’re aiming for juicy, just-done chicken and veggies that are tender with a little char.
Step 5: Serve and Enjoy
Transfer your golden, aromatic Chicken Pesto Kabobs straight onto a platter. If you like, drizzle a little extra pesto over them for an added punch of flavor or serve it on the side for dipping. The contrast of colors and the fragrant steam practically invite everyone to grab one.
How to Serve Chicken Pesto Kabobs
Garnishes
A sprinkle of freshly chopped basil or parsley is all you need to make the colors pop even more. If you’re feeling extra fancy, try a dusting of grated Parmesan over the top or a drizzle of balsamic glaze to add tangy-sweet flair. Lemon wedges on the side offer a fresh, zippy boost that brightens every bite.
Side Dishes
Chicken Pesto Kabobs play well with so many sides! Fluffy rice or couscous will soak up any extra pesto and grilled veggie juices. A light green salad makes the meal feel refreshing and balanced, while roasted potatoes or crusty bread are always crowd favorites if you want something heartier. You can even tuck the kabobs inside warm pita for a Mediterranean twist.
Creative Ways to Present
Elevate your kabob presentation by fanning them out on a big platter with a bowl of extra pesto in the center for dipping. For a party, try sliding the grilled sausage off the skewer and tossing them into a salad or grain bowl for an effortless, fork-friendly upgrade. Or, serve mini kabobs for appetizers—just use shorter skewers and smaller pieces for a delightful finger-food option.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pesto Kabobs are just as tasty the next day! Pop any extra skewers in an airtight container and tuck them into the fridge—they’ll stay fresh for up to three days. Remove the kabobs from the skewers before packing for easier storage and reheating.
Freezing
You can absolutely freeze cooked kabobs for future meals. Simply slide the meat and veggies off the skewers, let them cool completely, and store in a freezer-safe bag with as much air removed as possible. They’ll keep well for up to two months, making them a handy option for last-minute lunches or dinners.
Reheating
To reheat, place the kabob pieces on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. A splash of extra pesto after reheating will revive the herby flavor. In a hurry? The microwave works too—just heat in short bursts to prevent the chicken from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and flavorful, and they make a fantastic swap for chicken breast in Chicken Pesto Kabobs. Just cut them into similar-sized chunks for even grilling.
What kind of pesto works best?
Any good-quality basil pesto will work, whether homemade or store-bought. If you’re feeling adventurous, you can even experiment with other types like arugula pesto or sun-dried tomato pesto for a different spin.
Can I bake these instead of grilling?
Definitely. If grilling isn’t an option, arrange the assembled kabobs on a lined baking sheet and roast at 425°F for about 15–18 minutes, turning halfway through. You’ll miss out on grill marks, but the flavor will still shine bright.
Are Chicken Pesto Kabobs gluten-free?
Yes, Chicken Pesto Kabobs are naturally gluten-free as long as your pesto doesn’t contain any gluten ingredients. Always check the label if you’re using store-bought pesto to be sure.
What other veggies can I use?
You can easily mix in mushrooms, cherry tomatoes, or chunks of eggplant for a varied kabob. The beauty of this recipe is its versatility, so feel free to get creative with your favorite vegetables!
Final Thoughts
Chicken Pesto Kabobs are the kind of recipe that makes you look like a grilling superstar, no matter your skill level. Give them a try next time you want big flavor with minimal fuss, and enjoy the unbeatable combo of juicy chicken, vibrant veggies, and zesty pesto all summer long—or anytime those Mediterranean flavors call your name!
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Chicken Pesto Kabobs Recipe
- Total Time: 27 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Pesto Kabobs are a delicious and easy-to-make dish perfect for summer grilling. Tender chicken marinated in basil pesto, threaded onto skewers with colorful veggies, and grilled to perfection. A Mediterranean-inspired meal that’s bursting with flavor!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1/2 cup prepared basil pesto
- 1 tablespoon olive oil
- 1 red bell pepper (cut into chunks)
- 1 yellow bell pepper (cut into chunks)
- 1 red onion (cut into wedges)
- 1 small zucchini (sliced into thick rounds)
- Salt and black pepper to taste
- Wooden or metal skewers
Chicken Pesto Kabobs:
Instructions
- Marinate the Chicken: In a large bowl, combine chicken cubes, pesto, olive oil, salt, and pepper. Marinate in the refrigerator for at least 30 minutes.
- Prepare the Skewers: Soak wooden skewers in water for 30 minutes. Thread marinated chicken, bell peppers, onion, and zucchini onto skewers.
- Grill the Kabobs: Grill over medium-high heat for 10-12 minutes, turning occasionally, until chicken is cooked through.
- Serve: Serve hot with extra pesto on the side.
Notes
- Pair with rice, couscous, or a side salad
- Try with shrimp or tofu
- Store leftovers in an airtight container
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 kabobs
- Calories: 310
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
