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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grilled Pesto Chicken and Tomato Kebabs Recipe

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This recipe for Grilled Pesto Chicken and Tomato Kebabs is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup fresh basil leaves, chopped (1 condiments)
1 clove garlic (1 condiment)
1/4 cup grated parmesan (4 condiments)
¼ tsp kosher salt (1 condiment)
¼ tsp fresh pepper to taste (1/2 condiment)
3 tsp olive oil (3 healthy fats)
27.3 oz raw skinless chicken breast, cut into 1-inch cubes ~Yields 18 oz cooked
1 1/2 cups (7.89 oz) cherry tomatoes (3 greens)
16 wooden skewers

Directions:
Directions:
1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

2. 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).

3. Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

4. Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.

5. 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.

Number Of Servings:
Number Of Servings:
3 servings

 

 

 

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