Pesto Chicken and Veggie Kabobs

These Pesto Chicken and Vegetables Kabobs consist of baby potatoes, chicken, onion, and tomatoes in a yogurt pesto marinade. They are perfect for grill nights or cookouts.

Can you believe that Labor Day is only two weeks away? Already? The summer has flown by! In preparation for the big end-of-summer weekend, I am sharing a tasty and easy grill recipe that is perfect for any type of gathering.

These kabobs combine pesto potato salad and chicken kabobs. All the key elements of a pesto-based potato salad are here: potatoes, a creamy base, onion, tomatoes, and pesto sauce. Add chicken, and it’s a complete meal on a stick. In keeping with the fuss-free nature of the dish, I opted to use jarred pesto sauce. If you want to take the time to make your own, knock yourself out and whip up a batch!

To make, pre-cook baby potatoes in boiling water. Next, prepare the marinade by combining plain yogurt, garlic powder, salt, pepper, lemon juice, and pesto in a ziplock bag. Then add fresh grape tomatoes, onion, chicken, and cooled potatoes to the marinade. Chill for 2 hours or overnight. Prior to skewering, soak the wooden skewers in water for at least 30 minutes (or use metal skewers and save yourself a step). When ready to eat, place the mixture on skewers and grill for 8-10 minutes. That’s all it takes for a meal on a stick, folks!

I hope you all have a fun and safe Labor Day weekend. Happy grilling!

Note: This recipe was previously called Grilled Chicken Pesto Potato Salad (Kabobs).

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Pesto Chicken and Veggie Kabobs

Author: Thao | In Good Flavor Cooking Method:Grilling Cuisine:American Courses:Main Dish Recipe Keys: High Protein C Carbohydrate

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time:2 hours Total time:2 hours 30 minutesServings:12 Skewers

Description

These Pesto Chicken and Vegetables Kabobs consist of baby potatoes, chicken, onion, and tomatoes in a yogurt pesto marinade. They are perfect for grill nights or cookouts.

Ingredients

• 1 lb. washed baby potatoes (about 24 1.25″ diameter potatoes)
• 1 tsp. salt for boiling potatoes
• 1 lb. boneless, skinless chicken breast
• 1/2 cup pesto, jarred or homemade
• 1/3 cup low-fat plain yogurt
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1 small onion, chopped into 1″ bite-size pieces
• 1 pint grape tomatoes
• 1 tbsp. lemon juice
• 12 -14 wooden or metal skewers

Instructions

1. Place potatoes in pan and add enough water to cover them by an inch. Add salt. Bring water to a boil. Cook for about 10 minutes or until you can insert and pull out a pointed knife with a little resistance. Drain. Rinse under cold water for a minute to cool. Set aside to drain and cool completely.
2. While the potato cooks, prep the remaining ingredients. Cut the chicken into approximately 1″ chunks. Add pesto, yogurt, salt, pepper, and lemon juice in a large zip-lock bag. Massage the bag to combine the mixture. Add the chicken, onion, and grape tomatoes. Add the potatoes when cooled. Massage again. Chill for 2 hours to overnight.
3. If using wooden skewers, completely submerge in a bowl of water for at least 30 minutes before skewering. When ready to grill, pierce and thread chicken and vegetables onto the skewers.
4. Grease the grill rungs. Preheat on high. Cover and grill the skewers for 8 – 10 minutes, flipping them halfway through. The cooking time will depend on how thick your chicken is cut. It’s done when it’s no longer pink inside.
5. Makes about 12 skewers, depending on how much each skewer is filled.

Keywords:Chicken Kabobs, Pesto, Pesto Chicken, Vegetables, Kabobs, Grill Night

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