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 menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources