Lemon-Basil Grilled Chicken Kebabs

Menu Part: 
Cuisine Type: 


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


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.

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