**Indulge in a Culinary Delight: Chicken Skewers with Red Pepper Pesto and Accompanying Recipes**
Embark on a tantalizing culinary journey with our succulent chicken skewers, expertly crafted with tender chicken marinated in a symphony of herbs and spices, then grilled to perfection and kissed with a vibrant red pepper pesto. These skewers are not just a dish; they are an experience that will awaken your taste buds and leave you craving more.
Accompanying this main course delight are three additional recipes that will elevate your dining experience to new heights. Dive into the freshness of our vibrant summer salad, a medley of crisp vegetables tossed in a tangy lemon-herb dressing. Satisfy your sweet tooth with our delectable strawberry shortcake, featuring fluffy biscuits, luscious strawberries, and a cloud-like whipped cream. And for those who appreciate a savory kick, our spicy avocado dip, infused with creamy avocado, zesty lime, and a hint of chili, will tantalize your palate.
These recipes are not just mere dishes; they are culinary masterpieces designed to complement each other perfectly. Whether you're hosting a summer barbecue, a cozy dinner party, or simply treating yourself to a delightful meal, this collection of recipes promises to impress and satisfy. So, gather your ingredients, fire up your grill, and prepare to embark on a culinary journey that will leave you and your loved ones savoring every bite.
CHICKEN PESTO KABOBS
No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.* Serve immediately, garnished with parsley, if desired.
PESTO CHICKEN KABOBS
Delicious, moist and flavorful. I prefer using homemade pesto, but store-bought will do if necessary. This is sure to become a family favorite! Serve with lemon wedges. This recipe was made in a Panasonic CIO.
Provided by Christina
Categories Trusted Brands: Recipes and Tips Panasonic
Time P1DT26m
Yield 4
Number Of Ingredients 7
Steps:
- Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
- Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Place the skewers into the grill pan and set the timer for 3 minutes.
- Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Allow to rest for about 5 minutes.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 28.4 g, Cholesterol 84.6 mg, Fat 31.5 g, Fiber 6.2 g, Protein 37.7 g, SaturatedFat 8.5 g, Sodium 584.8 mg, Sugar 9.8 g
PAN-FRIED CHICKEN WITH RED PEPPER PESTO
Make and share this Pan-Fried Chicken With Red Pepper Pesto recipe from Food.com.
Provided by qwerty3020
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
- In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
- Transfer to serving plate and top chicken with pesto.
Nutrition Facts : Calories 219.2, Fat 8.8, SaturatedFat 1.6, Cholesterol 70.6, Sodium 1667.6, Carbohydrate 5.1, Fiber 1.5, Sugar 0.2, Protein 29.7
GRILLED CHICKEN SKEWERS WITH DECONSTRUCTED PESTO
Budget-friendly boneless, skinless chicken thighs are paired here with a version of pesto that is closer to salad than paste. For grilling, the thighs are tossed with olive oil and salt and pepper and threaded onto skewers. But they are not jammed together, so they cook fairly quickly. Simply toss with the pesto ingredients - fresh basil, olive oil, parmesan, pine nuts and garlic - and serve.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, main course
Time 40m
Yield 4 to 6 entree servings
Number Of Ingredients 7
Steps:
- Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Combine the chicken, 3 tablespoons of olive oil and the salt and pepper in a large bowl and toss well to coat, then thread the chicken chunks onto the skewers so they press up against one another but aren't jammed together.
- Put the skewers on the grill directly over the coals and cook, rolling the skewers around every 3 to 4 minutes to ensure all the sides are more or less evenly exposed to the heat, until lightly seared, about 12 to 14 minutes. To check for doneness, make a small cut and peek inside a couple of the chunks to be sure they are opaque all the way through with no pink.
- Slide the chicken chunks off the skewers into a large bowl, add all the other ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 38 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 7 grams, Sodium 631 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED CHICKEN AND MOZZARELLA PESTO SKEWERS
Provided by Dominick Tesoriero
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the chicken in a bowl. Put the eggplant cubes in a separate bowl and add the peppers.
- Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
- Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
- Preheat a grill for cooking over medium-high heat. Build skewers, alternating chicken cubes with vegetables. Lightly oil the grill grates. Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side.
- Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste. Toss well.
- Thread the mozzarella cubes on the tops and bottoms of each of the skewers. Drizzle with pesto and serve immediately.
CHICKEN SKEWERS WITH TARRAGON-PISTACHIO PESTO
Rounding this main course into supper for company is easy. Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rosé\. Have a guest bring ice cream, sorbet, or cookies for dessert.
Provided by Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
- Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
CHICKEN SKEWERS WITH RED PEPPER PESTO
This delicious pesto would also be nice tossed with cooked pasta, served on toasted crostini or as a dip for pita chips.
Provided by Daily Inspiration S
Categories Chicken
Time 25m
Number Of Ingredients 10
Steps:
- 1. Blend first 7 ingredients and 6 tablespoons of oil in a food processor until almost smooth. Add almonds and process until finely chopped, but not ground. Season to taste with salt and pepper.
- 2. Prepare grill (medium-high heat) or preheat broiler. Brush chicken with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Cut chicken into 1-inch pieces. Skewer each piece with toothpick. Arrange on platter and serve with pesto.
EASY CHICKEN PESTO STUFFED PEPPERS
On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.
Tips:
- To make the skewers more flavorful, marinate the chicken in the red pepper pesto for at least 30 minutes before grilling.
- If you don't have a grill, you can also cook the skewers in a grill pan.
- Be sure to cook the chicken until it is cooked through, but not overcooked, to prevent it from becoming dry.
- Serve the skewers with your favorite dipping sauce, such as tzatziki sauce, hummus, or ranch dressing.
Conclusion:
These chicken skewers with red pepper pesto are a delicious and easy-to-make meal that is perfect for a summer cookout or party. The red pepper pesto adds a flavorful and vibrant touch to the chicken, and the skewers can be cooked in just a few minutes. Serve them with your favorite dipping sauce and enjoy!
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