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Italian Chicken Kebobs
Karman Meyer, Dietitian at The Nutrition Adventure

Italian Chicken Kebabs

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Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Servings: 3 servings (6 kebabs)
Ingredients Method

Ingredients
  

  • 1 lb. boneless skinless chicken breast, diced into 1-inch pieces
  • 1 cup basil leaves
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup walnuts
  • 2 small garlic cloves minced (about 2 teaspoons)
  • 0.5 ounce Parmesan cheese
  • 1/4 teaspoon salt
  • 1 medium zucchini cut into 1/2-inch thick half-moon pieces
  • 1 orange or yellow bell pepper cut into 1-inch pieces
  • 1/4 red onion cut into 1-inch pieces
  • 6 metal or bamboo skewers

Method
 

  1. 1. Prepare the pesto by combining basil, olive oil, walnuts, garlic, Parmesan cheese, and salt in a small food processor or blender. Process until no large chunks remain.
  2. 2. Place chicken in a medium-sized bowl and pour pesto over top, stirring to coat chicken. Allow to marinate for at least 20 minutes, but no longer than 60 minutes.
  3. 3. Preheat grill and if using bamboo skewers, soak them in water for 20 minutes.
  4. 4. Assemble Italian Chicken Skewers by adding the marinated chicken, bell pepper, zucchini, and red onion, alternating until the skewer is filled. Repeat with all skewers.
  5. 5. Place kebabs on grid over medium ash-covered coals, or over medium heat on preheated gas grill. Cook for about 4 minutes, then turn kebabs over and cook for an additional 3-5 minutes until chicken has reached internal temperature of 165 degrees F.