Ingredients

The following ingredients have 8 Servings
  • 1 cup fresh basil leaves (chopped)
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • kosher salt and fresh pepper to taste
  • 3 tbsp olive oil
  • 1-1/4 lbs skinless chicken breast (cut into 1-inch cubes)
  • 24 cherry tomatoes
  • 16 wooden skewers

Instruction

  • 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.