Lemon-Basil Grilled Chicken Kebabs

Menu Part: 
Appetizer
Cuisine Type: 
Mediterranean
Serves: 
12

Ingredients

For Kebabs:
24 (4-oz.) 100% all-natural chicken breast filets
1 1⁄2 lb. fresh zucchini chunks (1-inch)
1 1⁄2 lb. fresh orange bell pepper chunks (1-inch)
1 1⁄2 lb. red onion wedges (1-inch)
24 small Roma tomatoes
2 tbsp. olive oil
1 tbsp. garlic-pepper seasoning
24 (12-inch) metal skewers,

For Marinade:
3⁄4 cup olive oil
3⁄4 cup fresh lemon juice
12 garlic cloves, smashed
12 Italian flat-leaf parsley sprigs, crushed
12 fresh rosemary sprigs, crushed
1 tbsp. kosher salt
1 tbsp. coarse-ground black pepper

For Lemon-Basil Pesto Sauce:
1 1⁄2 cups prepared basil pesto
3⁄4 cup olive oil
3⁄4 cup fresh lemon juice
3⁄4 cup grated Parmesan cheese
 

Steps

1. Slice each thawed filet into 4 cubes. Transfer to large non-reactive container.

2. Combine ingredients for Kebab Marinade; whisk to blend. Pour over chicken and toss to evenly coat. Cover and refrigerate for 2 hours.

3. Combine zucchini, bell peppers, red onion, tomatoes, olive oil and garlic-pepper
seasoning; toss to blend.

4. Drain marinated chicken; discard marinade. Thread 4 chunks chicken and 8 to 10 chunks assorted vegetables on each skewer. Cover and refrigerate.

5. Prepare Lemon-Basil Pesto Sauce: Combine basil pesto, olive oil, lemon
juice and Parmesan cheese in bowl; whisk to blend.

6. For each serving, grill 2 skewers over medium-high heat for 10 to 12 minutes, turning frequently, or until internal temperature of chicken reaches 165°F for 15 seconds. Remove from grill. Serve kebabs over pasta; drizzle 2 tbsp. pesto sauce over skewers. Garnish plate with lemon wedges.
 

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
idea bulb innovation concept

There’s no feeling quite like the “spark of inspiration” that Dawn Aubrey , associate director of housing for dining services at the University of Illinois, cites in this month’s Steal This Idea-themed cover story. That rush of blood and endorphins to the brain when everything comes together is like nothing else, and often finds me falling over furniture because I’m so excited to start putting plans into action. Unfortunately, I also bruise easily.

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to...

Managing Your Business
empty drive thru window

The University of Vermont Medical Center cafes often overflowed with diners at lunchtime. But adding another cafe wouldn’t be enough. “We definitely needed another place for people,” says Garden Atrium supervisor Tanya McDonald.

That’s why the UVM Medical Center this fall opened a takeout window in its new Garden Atrium cafe, a part of the design scheme before the cafe even opened last year.

Not wanting to pressure the staff—and struggling with technological delays—dining services began with a monthslong soft launch, opening the takeout window to about 200 employees through...

Ideas and Innovation
university michigan hat coffee cookies

When it comes to fostering engagement in sustainability efforts, you can step up and do the work, or wait for it to happen to you, says Keith Soster, director of sustainability and student engagement for the University of Michigan in Ann Arbor. Here’s a look at Soster’s job description, and how the position has redefined the program.

Q: How did your position come to be?

A: Before Michigan Dining went through a reorganization, requests for student and community partnerships went to whoever could be reached. They wanted someone to be the face of student and community connections—...

FSD Resources