Creamy pesto is the perfect cooling counterpoint to these flavorful chicken kebabs, easy and delicious! A refreshing change from grilled chicken breast.
Start by soaking the wooden skewers in water up until you are ready to make the kebabs. Pre heat your grill on high.
Add the first 5 ingredients for the pesto in a blender. Begin to pulse or blend on low then work your way up to the highest setting. When the consistency of the pesto is almost to your liking, add the heavy cream and Herbie's Lemon & Herb Pepper with a pinch of salt. Set the pesto aside.
When your grill is hot; using a pair of tongs and a paper towel, carefully wipe the surface of the grill with 1 tablespoon of Canola Oil. Use the other tablespoon of oil to coat the cubes of chicken.
Season the chicken liberally with Herbie's Shish Kebab Spice and begin to skewer about 4 pieces on each skewer.
Lay them on the grill and cook for 3 minutes on each side flipping them halfway through. Turn the grill down and set the skewers away from direct heat. Continue to cook the chicken for at least an additional 8 minutes. Cook until the chicken is firm and the juices run clear.
Serve skewers immediately with the Creamy Pesto Dipping Sauce and enjoy with a glass of Williamson Wines Joy Sauvignon Blanc!
Chef Tommy's Tips
This would also make a fantastic pasta recipe! Start by heating your oven up to 375 degrees. Then add your seasoned chicken and cook for 15-20 minutes or until the chicken has reached 165 degrees internal temperature. Meanwhile, boil some pasta noodles according to the package directions. Make the creamy pesto according to the directions and toss with the noodles in a large bowl then serve with the chicken on top!