Basil Pesto Chicken Kebabs


  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup basil pesto
  • 1 bell pepper, cut into 1-inch squares
  • 10 cherry tomatoes
  • 1 baby eggplant, cut into 1-inch squares
  • Wooden or metal skewers


In a medium-size bowl add the cubed chicken and vegetables with the basil pesto until well coated. Refrigerate for at least two hours. 

Heat the grill to medium. Thread the skewers alternately with the chicken and vegetables. Place the kababs on the grill and rotate as needed until the chicken is cooked through and the vegetables are roasted, about 12-15 minutes. 

Serves 2. Total cook time: 20 minutes.