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Lemon Pesto Chicken Kabobs

Tender chicken pieces marinated in lemon, pesto, and vinaigrette, then grilled on skewers for an easy weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Trim any visible fat from the chicken breasts, cut each breast in half lengthwise, then cut into 2-inch pieces.
  • In a bowl, whisk together the oil and vinegar dressing, basil pesto, lemon juice, and Spike seasoning until combined.
  • Place the chicken pieces in a resealable plastic bag or a lidded container, pour in the marinade, and turn to coat all pieces evenly.
  • Refrigerate and marinate for 8–10 hours or longer for more flavor.
  • When ready to cook, drain the chicken in a colander and discard the marinade; let the chicken come to room temperature while you prepare the grill.
  • Preheat the grill to medium and brush or spray the grates with a high smoke-point oil or nonstick spray.
  • Thread the chicken pieces onto skewers, pushing them snugly together so they don't spin; use double or blade-type skewers if available for stability.
  • Grill the kabobs about 15 minutes, turning often, until the chicken is lightly browned and firm but not hard.
  • Remove from the grill and serve hot.

Equipment

  • Cutting Board
  • Chef’s knife
  • Mixing Bowl
  • resealable bag or lidded container
  • Skewers
  • Grill
  • Tongs
  • Colander

Notes

  • Use purchased basil pesto for convenience.
  • Marinate at least 8 hours for best flavor.
  • Discard used marinade; do not baste with it unless boiled first.
  • If using wooden skewers, soak them in water before threading.