Grilled foods cannot be complete without some juicy, moist kebabs.For our weekend barbecue I made Chicken Kebabs with my Spinach Pecan Pesto and it was delicious. Spinach and Chicken go very well together and with the garlic and parmesan there are some great flavors going on in these kebabs.You can use your own favorite pesto for this recipe. I just happened to have some fresh spinach waiting to be used and always have pecans on hand.
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Juicy Chicken Kebabs in Spinach Pecan Pesto
- Total Time: 38 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Juicy chicken kebabs marinated in a vibrant spinach pecan pesto. Perfect for a summer BBQ!
Ingredients
- 1 lbs (454 g) Chicken Breasts
- 5-6 tbsp Spinach Pecan Pesto
- 1 large Onions
- 2 Peppers
- 5-6 Grape tomatoes
- Salt and pepper
- Olive Oil
- 1 lbs (454 g) Whole Wheat Macaroni
- 2 cups (473 ml) Baby Spinach leaves
- 1/4 cups (59 ml) Pecans
- 2 Garlic cloves
- 1/3 cups (79 ml) Extra Virgin Olive Oil
- 1/3 cups (79 ml) Grated Parmesan Cheese
Instructions
- Boil the macaroni according to package instructions and set aside.
- In a pan, toast the pecans over low heat until nicely toasted. Turn off the heat and let cool.
- In a food processor, combine the spinach, toasted pecans, and garlic; pulse until combined. With the processor running, gradually add the olive oil until the mixture is creamy.
- Transfer to a bowl, and stir in the Parmesan cheese. Season with salt and pepper.
- Marinate the chicken in the pesto for about 4 hours.
- Arrange the chicken, onions, peppers, and grape tomatoes on skewers.
- Sprinkle with salt and pepper and grill for 7-8 minutes, turning every few minutes, until evenly cooked.
Notes
- For even cooking, ensure chicken pieces are roughly the same size before marinating.
- To make ahead, marinate the chicken overnight for maximum flavor.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use a food processor to make the spinach pecan pesto?
Yes, a food processor works well. Pulse the pecans first to break them down, then add the spinach, garlic, and oil. Stop before it becomes completely smooth if you want some texture in the pesto.
How long should I marinate the chicken in the pesto before grilling?
At least 30 minutes is enough for the flavors to penetrate, but 2 to 4 hours in the refrigerator gives a more developed flavor. Avoid marinating overnight since the acid can start to break down the chicken’s texture. 
Can I cook these kebabs in a grill pan indoors instead of on an outdoor grill?
A cast iron grill pan over medium-high heat works well. Make sure the pan is fully preheated before adding the skewers so you get char marks and a good sear rather than steaming the chicken.
