Pesto Chicken Kabobs

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  • ½ cup cilantro
  • ½ cup basil
  • 1 garlic clove
  • Zest of 1 lemon
  • 4 tbsp fresh lemon juice
  • 3 tbsp jalapeño, chopped
  • ¼ cup roasted salted pumpkin seeds
  • ¼ cup Parmesan cheese, shredded
  • ⅓ cup extra virgin olive oil
  • ¼ tsp kosher salt
  • Pinch of ground pepper
  • 1½ lbs boneless, skinless chicken
  • breasts, cut into 1¼-inch cubes
  • 2 pints cherry tomatoes
  • Salt and black pepper


To make the pesto, place cilantro, basil, garlic, lemon zest, lemon juice, jalapeño, pumpkin seeds, salt, pepper, and cheese in a food processor fit with a steel blade. Pulse briefly. On low speed, slowly drizzle olive oil through the feed tube until combined, about 15 seconds. To make the kabobs, preheat the oven to 425° F. In a gallon-sized zipper bag or large bowl, combine chicken and pesto; marinate for 30 minutes or as long as overnight, turning the bag occasionally. Drain chicken from the pesto (discard the pesto). Thread chicken and cherry tomatoes onto skewers; season with salt and pepper to taste. Place in the oven and bake for 25 minutes, taking care to not overbake. Remove from the oven and serve.
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