Caprese Chicken Kebabs

If you love the bright, simple flavors of a classic Caprese salad, these Caprese Chicken Kebabs bring that fresh combo to the grill in handheld form. Juicy pieces of chicken, sweet grape tomatoes, and soft mozzarella balls are threaded onto skewers, finished with a punchy basil-parmesan pesto and a sweet balsamic glaze. They come together quickly, look gorgeous, and make a perfect weeknight dinner or summer party centerpiece.

Why you’ll love these Caprese Chicken Kebabs

• Fast weeknight grilling: minimal prep, quick cook time.
• Layered flavors: herbaceous basil, tangy balsamic, nutty Parmesan, and tender chicken.
• Bright, colorful presentation that’s perfect for entertaining.
• Made with simple ingredients you probably already keep on hand.

Ingredients

Makes about 4 servings

• 1 3/4 lbs boneless skinless chicken breasts
• 1 lb. grape tomatoes
• 1 Tbsp olive oil
• 1 (8 oz) package mozzarella balls, drained
• Salt and freshly ground black pepper
• 3 Tbsp store-bought or homemade balsamic glaze
• 2 cups (40 g) slightly packed fresh basil leaves
• 3 Tbsp finely shredded parmesan cheese
• 2 Tbsp pine nuts or chopped walnuts
• 1 large garlic clove, minced (1 1/2 tsp)
• 1/3 cup olive oil (regular or extra virgin)

Prep notes

Trim any excess fat from the chicken breasts and pat them dry. If your mozzarella balls are packed in water, drain them thoroughly and set on paper towel to remove as much moisture as possible—this helps them stay on the skewers and prevents the kebabs from becoming watery. If you’re using wooden skewers, soak them in cold water for 20–30 minutes to prevent burning on the grill.

Step-by-step Directions

1. Cut the chicken: Slice the 1 3/4 lbs boneless skinless chicken breasts into 1- to 1 1/2-inch cubes so they cook quickly and evenly on the skewers.
2. Toss the tomatoes with oil: In a medium bowl, combine the 1 lb. grape tomatoes with 1 Tbsp olive oil and a generous pinch of salt and freshly ground black pepper. Toss to coat evenly.
3. Season the chicken: Place the cubed chicken in a separate bowl. Drizzle a small amount of olive oil over the pieces if desired, then season with salt and freshly ground black pepper to taste. Toss to coat so the seasoning is distributed across the chicken pieces.
4. Assemble the skewers: Thread the chicken cubes, grape tomatoes, and the drained 8 oz package of mozzarella balls onto skewers. Alternate the ingredients for visual appeal and even cooking: chicken, tomato, mozzarella, repeat. Leave a small gap at each end of the skewer to make turning the kebabs easier.
5. Make the basil-parmesan pesto: In a food processor or blender combine the 2 cups (40 g) slightly packed fresh basil leaves, 3 Tbsp finely shredded parmesan cheese, 2 Tbsp pine nuts or chopped walnuts, 1 large garlic clove minced (1 1/2 tsp), and 1/3 cup olive oil (regular or extra virgin). Pulse until the mixture forms a smooth, slightly textured pesto. Stop and scrape down the sides as needed. Taste and adjust with a small pinch of salt and freshly ground black pepper if desired.
6. Preheat the grill or pan: Heat an outdoor grill to medium-high or place a large grill pan over medium-high heat on the stove. Make sure the grates are clean and very lightly oiled to prevent sticking.
7. Grill the kebabs: Place the skewers on the hot grill or grill pan. Grill for about 10–12 minutes total, turning every 2–3 minutes so each side gets a bit of direct heat and grill marks. Cook until the chicken registers 165°F (74°C) in the center and the tomatoes are blistered. The mozzarella will warm through but might not brown—avoid overcooking to keep it tender.
8. Brush with glaze: During the last minute of cooking, brush each skewer lightly with 3 Tbsp store-bought or homemade balsamic glaze. This will add a glossy finish and balance the savory pesto with a touch of sweetness.
9. Plate and finish: Transfer the kebabs to a serving platter. Spoon or drizzle the basil-parmesan pesto over the kebabs, then sprinkle an extra pinch of freshly ground black pepper and, if you like, a little additional shredded parmesan. For a final texture boost, scatter the remaining pine nuts or chopped walnuts over the top.

Tips for success

• Cut the chicken into uniform pieces so everything cooks at the same rate.
• If you don’t have pineapple or other fruits called for in some kebab recipes, the grape tomatoes here provide that juicy pop—no substitutions necessary.
• Don’t overcook the mozzarella—warm is better than melted into a puddle. Aim to pull the kebabs when the cheese is warm and the chicken is just cooked through.
• If you prefer, you can make the pesto a bit thinner by adding another tablespoon of olive oil, especially if you’ll be using it as a drizzle.
• To make this indoors, broil on high for 4–5 minutes per side on a baking sheet, keeping a close eye on the mozzarella so it doesn’t overheat and lose shape.

Serving suggestions

Serve these Caprese Chicken Kebabs over a bed of mixed greens or alongside a lemony orzo salad for a bright summer meal. They also pair beautifully with garlic-herb roasted potatoes or a simple quinoa pilaf. If you’re serving a crowd, set up a kebab station with extra pesto, balsamic glaze, and fresh basil leaves so guests can personalize each bite.

Make-ahead and storage

You can prep several components ahead of time: cube the chicken and store it refrigerated for up to 24 hours, and make the pesto up to 2 days in advance. Assemble raw kebabs and keep them covered in the fridge for a few hours before grilling. Cooked kebabs keep in an airtight container for 3–4 days; reheat gently in a low oven or on a grill over medium heat until warmed through.

Flavor variations

• Add a squeeze of fresh lemon juice to the pesto for a brighter, tangier finish.
• Swap half the pine nuts for toasted almonds or pistachios for a different texture and flavor.
• For a smokier note, briefly char the kebabs over a hot flame or use smoked sea salt in the seasoning.

Why the ingredients work

The simplicity of these Caprese Chicken Kebabs is their strength. Tender chicken soaks up light seasoning and the fresh pesto, while the grape tomatoes burst with a sweet-tart pop. Mozzarella adds creamy contrast, and the balsamic glaze ties everything together with a lush acidity that brightens the dish. Pine nuts bring a buttery crunch and parmesan lends a salty, umami finish. Together, they echo the classic Caprese experience but in a portable, grill-ready format.

Nutrition snapshot (approximate per serving)

These values are estimates and will vary based on exact ingredients and portion sizes. A serving contains a balanced mix of protein from the chicken and mozzarella, healthy fats from the olive oil and nuts, and vitamins from the basil and tomatoes.

Final notes

Light, fresh, and irresistible, these Caprese Chicken Kebabs will quickly become a staple when you want something that feels special without a lot of fuss. The method is straightforward, the flavors are familiar—and the result is a colorful plate that tastes like summer. Gather a few friends, fire up the grill, and enjoy the bright flavors of this classic-turned-kebab.

Happy grilling, and don’t forget to save this recipe for your next backyard meal. If you try a variation, come back and note which nut you preferred or whether you loved the extra lemon in the pesto—small swaps can make this recipe your signature kebab.