These Pesto Chicken Kabobs are just the right amount of tasty and simple! Chicken breast is marinated in a Mixed Herb Pesto, grilled to perfection, and can be enjoyed with your favorites side dishes. Just be sure to save some leftovers for lunch the next day!
Because my herb garden has gone completely crazy, I’ve been making and eating this Mixed Herb Pesto on just about everything lately. It’s a great addition to sandwiches, wraps, and pizza, and is the perfect thing to jazz up boring old chicken. I’ve mentioned my love of kabobs before (aka these Greek Lemon Chicken Skewers and Rosemary Dijon Turkey Kabobs) and this recipe is definitely going on the list of favorites.
Although summer is winding down, our grill keeps going until the snow flies. I’ll be making these again soon and you should too!
Pesto Chicken Kabobs
- 1 lb boneless skinless chicken breast cut into chunks
- 1/3 -1/2 cup Mixed Herb Pesto (see link in notes)
Marinate chicken in pesto for at least 30 minutes (up to 2 hours, the longer the better!)
Thread chicken onto skewers, adding grape tomatoes or other veggies if desired. Place kabobs on heated grill, turning throughout cooking, until chicken is cooked through.
Click here for Mixed Herb Pesto Recipe
If using bamboo skewers, soak in warm water prior for at least 20 minutes to prevent burning.