Lemon Pesto Chicken Kabobs

Bright, herbaceous, and impossibly simple, these Lemon Pesto Chicken Kabobs are the kind of weeknight-to-weekend recipe that feels special without the fuss. Juicy chicken breasts are marinated in a tangy mix of Newman’s Own Classic Oil and Vinegar Dressing, basil pesto, fresh lemon juice, and a touch of Spike Seasoning for depth. Skewered and grilled until lightly charred, the result is a fragrant, savory-sour bite with crisp edges and tender centers—perfect over rice, tossed into a salad, or served with crusty bread for dipping.

This recipe uses four boneless, skinless chicken breasts and pantry-friendly ingredients. Prep is quick, and the marinade doubles as a finishing drizzle if you reserve some before adding raw chicken. Read on for helpful tips, step-by-step directions, and serving ideas to make these kebabs a regular on your meal rotation.

Why you’ll love these kabobs

• Fast and forgiving: The marinade penetrates quickly so you can marinate for as little as 30 minutes or up to a few hours.
• Balanced flavor: The oil-and-vinegar dressing lends tang and fat, pesto brings herb and garlic, lemon adds brightness, and Spike Seasoning layers in savory notes.
• Versatile serving options: Serve with couscous, quinoa, grilled veggies, or a leafy green salad.
• Kid-friendly: Cut into bite-sized pieces for easy eating and picky-eater approval.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/3 cup Newman’s Own Classic Oil and Vinegar Dressing
• 1/3 cup purchased basil pesto (see notes)
• 3 T fresh-squeezed lemon juice (see notes)
• 1 T Spike Seasoning, or another all-purpose seasoning blend

Notes and ingredient tips

Purchased basil pesto: Use a good-quality jarred pesto from the refrigerated section if possible. If your pesto contains cheese and you prefer to avoid dairy, choose a dairy-free or vegan pesto alternative—otherwise a classic pine nut, basil, Parmesan-style pesto works beautifully.

Lemon juice: Fresh-squeezed lemon juice brightens the marinade in a way bottled lemon juice cannot. Three tablespoons is roughly the juice of one medium lemon. If you prefer extra tang, add another teaspoon or two, but the listed amount balances well with the oil and pesto.

Spike Seasoning substitute: If you don’t have Spike Seasoning, use an all-purpose seasoning blend with salt, garlic, onion, paprika, and herbs. Adjust to taste, but keep the 1 tablespoon amount the same.

Equipment

• Cutting board and sharp knife
• Mixing bowl or large resealable plastic bag for marinating
• Metal or soaked wooden skewers
• Grill, grill pan, or broiler-safe rack
• Meat thermometer (optional but recommended)

Prep and marinating (time-savers)

For best results, cut the chicken into evenly sized pieces so they cook uniformly. If you’re short on time, you can marinate for 30 minutes; for deeper flavor, marinate up to 4 hours in the refrigerator. If you plan to use wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Step-by-step directions

Below are clear, numbered steps to make Lemon Pesto Chicken Kabobs. The recipe follows the original ingredient amounts exactly and keeps the same overall order as the source directions, rewritten for clarity and ease.

1. Prepare the chicken: Rinse (optional) and pat the 4 boneless, skinless chicken breasts dry with paper towels. Trim any excess fat. Cut the breasts into 1 to 1 1/2-inch cubes so they are roughly uniform in size. This helps them cook evenly on skewers.
2. Make the marinade: In a medium mixing bowl combine 1/3 cup Newman’s Own Classic Oil and Vinegar Dressing, 1/3 cup purchased basil pesto, 3 tablespoons fresh-squeezed lemon juice, and 1 tablespoon Spike Seasoning (or another all-purpose seasoning blend). Whisk or stir until the mixture is well combined and slightly emulsified.
3. Marinate the chicken: Add the cubed chicken to the bowl with the marinade. Toss thoroughly so every piece is coated. If you prefer, transfer the chicken and marinade to a large resealable plastic bag and massage gently to distribute the marinade. Seal and place in the refrigerator. Marinate for at least 30 minutes and up to 4 hours for best flavor.
4. Preheat your grill or oven: If grilling, preheat the grill to medium-high heat (about 400°F/200°C). If using a grill pan, heat it over medium-high heat and lightly oil it to prevent sticking. If broiling, position a rack about 6 inches from the broiler element and preheat the broiler.
5. Prepare skewers: If using wooden skewers, soak them in water for at least 30 minutes to keep them from burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between pieces to allow heat to circulate and ensure even cooking. Do not crowd the skewers.
6. Grill or broil the kabobs: Place the skewers on the preheated grill or grill pan. Cook for approximately 10 to 14 minutes total, turning every 3 to 4 minutes so each side gets light char marks and the chicken cooks evenly. If broiling, place skewers on a broiler-safe pan and broil for the same time, rotating once or twice. The exact time depends on the size of your pieces and your equipment.
7. Check for doneness: Use an instant-read meat thermometer to ensure the chicken registers 165°F (74°C) in the thickest pieces. If you don’t have a thermometer, cut into a larger piece to ensure there is no pink center and the juices run clear.
8. Rest and finish: Transfer the cooked kabobs to a plate and let them rest for 3 to 5 minutes. Resting helps juices redistribute so each bite is moist. If you reserved some marinade before adding raw chicken, drizzle a little over the kabobs now for extra flavor.
9. Serve: Slide the chicken off the skewers onto a platter, or serve right on the skewers. Garnish with extra lemon wedges and a sprinkle of chopped fresh basil or parsley if desired. These kabobs pair wonderfully with rice pilaf, a simple green salad, roasted vegetables, or warm pita bread.

Serving suggestions and variations

• Veggie kabobs: Thread bell pepper squares, red onion wedges, cherry tomatoes, and zucchini slices between the chicken pieces for colorful, complete skewers.
• Over grain bowls: Build a bowl with quinoa or brown rice, a scoop of the sliced kabobs, roasted vegetables, and a drizzle of extra pesto or yogurt sauce.
• Sandwiches and wraps: Place sliced kabob meat into a pita or wrap with lettuce, tomato, cucumber, and a smear of pesto or tzatziki.
• Make it smoky: Add a pinch of smoked paprika to the marinade or finish with a quick brush of a smoky barbecue glaze during the last minute on the grill.

Make-ahead and storage

Marinated but uncooked chicken can be stored in the refrigerator for up to 24 hours. Cooked kabobs will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or on the stovetop over medium-low heat to avoid drying out the chicken. These pieces also freeze well—store cooked chicken in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

Flavor troubleshooting

If your skewers taste flat: Make sure to use fresh lemon juice, and consider adding a pinch more Spike Seasoning or a small sprinkle of salt to bring out the flavors. If the pesto is mild, use a bit extra or add a small clove of minced garlic to the marinade.

If chicken is dry: Cut the pieces more evenly and avoid overcooking. A quick rest after cooking makes a big difference. Also check that your grill or pan is hot enough so the chicken sears quickly, locking in juices.

Nutrition snapshot (per serving, approximate)

These kabobs are a lean-protein-forward meal with healthy fats from the dressing and pesto. Nutrition will vary based on the brand of pesto and dressing used, but a rough estimate per serving (assuming four servings) is:

• Calories: 300–420
• Protein: 28–36 g
• Fat: 18–28 g
• Carbohydrates: 2–6 g

For a lighter plate, serve with a big green salad or grilled vegetables instead of bread or rice.

Final tips for success

• Uniform pieces cook best: Cut the chicken into similar-sized cubes to ensure even cooking.
• Reserve marinade carefully: If you want to use marinade as a sauce, always set aside a small amount before adding raw chicken. Any marinade that comes into contact with raw meat should be boiled if you plan to use it as a sauce.
• Watch the heat: Cook over medium-high heat and turn frequently to avoid burning pesto sugars while achieving a pretty char.
• Use fresh herbs: A little chopped basil or parsley at the end brightens the dish and adds freshness.

These Lemon Pesto Chicken Kabobs are straightforward, flavorful, and adaptable. Whether you’re firing up the grill for a weekend cookout or broiling in the oven on a rainy night, the combination of oil and vinegar, fragrant basil pesto, and bright lemon creates a memorable, balanced bite every time. Enjoy—these kabobs are bound to become a new favorite.