Sunday, August 20, 2017

Grilled Lemon Pesto Kabobs - Easy Low Carb Recipe

This evening both of my sons came for dinner. I made easy and super delicious Grilled Lemon Pesto Chicken Kabobs. They turned out great and were super flavorful and tender. You can use your own homemade pesto if you want or use one of the many brands of already made pesto. There are a number of good brands that I've used. Tonight I used Classico's Riserva Basil Pesto (Mezzetta also makes a delicious pesto as well). It's made with basil, extra virgin olive oil, Romano cheese and walnuts (instead of pine nuts used in many other brands). I served the kabobs with steamed fresh broccoli and I made jasmine rice for the guys. The marinade was super simple to put together and it added such fresh bright flavors to the chicken. I snapped a few photos and included the easy peasy recipe. Enjoy!

Ready for the grill

Grilled to perfection

Grilled Lemon Pesto Kabobs


2 to 3 pounds boneless chicken breasts, cut into 1-inch chunks
6 heaping tablespoons basil pesto (I used about half of a jar of Classico Riserva Basil Pesto)
Zest of 1 lemon
Juice of 1-1/2 large lemons
Salt and pepper, to taste
Bell peppers and onions, cut into 1-inch pieces, optional
Olive oil spray


In a one-gallon sized Ziploc type bag, add chicken, pesto, lemon zest, lemon juice and salt and pepper, to taste. Refrigerate for 4 to 8 hours, turning bag over occasionally. Thread chicken on metal skewers or bamboo skewers (pre-soak bamboo skewers for about 20 to 30 minutes prior to using). Heat grill to 350 to 400 degrees. Lightly spray kabobs with olive oil spray before placing on grill. Cook covered for 10 to 12 minutes, turning every few minutes until done. 


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