Chicken Pesto Kabob Dinner Recipe

Make pesto

If using wooden skewers, soak them in water for at least 30 minutes. In a food processor combine basil leaves, parsley (if using), garlic cloves, grated Parmesan, and pine nuts. Pulse until coarsely chopped.

With the processor running, drizzle in the 1/2 cup extra-virgin olive oil until the mixture emulsifies into a thick sauce. Scrape down the bowl as needed.

Add lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Pulse once or twice to combine. Taste and adjust seasoning. Reserve about 1/2 cup of pesto in a small bowl to serve with finished kabobs if desired.

Trim any fat from the chicken breasts and cut into uniform 1 to 1 1/4-inch cubes. You should have enough pieces to make 8 skewers (about 6–8 pieces per skewer).

Place the chicken cubes in a large bowl. Add 3/4 of the prepared pesto (reserve the remainder as noted). Add 1 tbs olive oil, 3/4 tsp salt, 1/2 tsp black pepper and lemon zest if using. Toss until every piece is coated.

Cover and marinate in the refrigerator for at least 30 minutes and up to 3 hours. Do not marinate much longer than 6 hours if using lemon in the pesto to avoid texture changes.

Preheat grill to medium-high (about 400°F / 200°C) or preheat oven broiler with rack 6 inches from heat for broiling. If grilling, oil the grates lightly.

Thread the marinated chicken pieces onto the 8 skewers evenly, leaving a little space between pieces for even cooking. Brush or rub the assembled skewers with a little olive oil to prevent sticking.

Grill the skewers 10–12 minutes, turning every 3–4 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and has light char marks. If broiling, place on a foil-lined sheet and broil 6–8 minutes per side, watching to avoid burning.

When cooked, remove skewers and rest 5 minutes before serving. Brush with any reserved pesto or serve extra pesto alongside.

Rinse the 1.5 cups rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan bring 3 cups water, 1 tbs olive oil or butter, and 1/2 tsp kosher salt to a boil.

Add the rinsed rice, stir once, reduce heat to low, cover and simmer 15–18 minutes (or according to package instructions) until water is absorbed and rice is tender.

Remove from heat and let stand covered 5 minutes. Fluff with a fork and stir in chopped parsley for freshness. Keep warm until serving.

Plate each portion with a bed of rice and one or more pesto chicken skewers (divide 8 skewers among 4 plates or serve family-style).

Garnish with lemon wedges and a spoonful of reserved pesto on the side. Serve hot; offer additional salt, pepper and lemon as desired.