Lemon Basil Grilled Chicken Kebabs

Dinner | June 27, 2016 pinterest share image

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Lemon Basil Grilled Chicken Kebabs are two skewers of tender lemon-basil marinated chicken and fresh vegetables, char-grilled to perfection. Serve over a bed of orecchiette pasta and finish with a drizzle of fresh pesto.

PREP TIME: 40 minutes
COOK TIME: 20 minutes

Ingredients for the Marinade

  • 6–8 NatureRaised Farms™ Chicken Breast Tenderloins, cut into large cubes
  • ¼ cup olive oil
  • ¼ cup lemon juice, fresh
  • 4 garlic cloves, fresh, smashed
  • 4 Italian flat leaf parsley sprigs, fresh, crushed
  • 4 rosemary sprigs, fresh, crushed
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Ingredients for Lemon Basil Pesto Sauce

  • ½ cup basil pesto, commercially prepared
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 Tablespoon Parmesan cheese, grated

Ingredients for the Assembly

  • 1 cup zucchini, cut into 1-inch chunks
  • 1 cup orange bell pepper, cut into 1-inch chunks
  • 1 cup red onion wedges cut into 1-inch chunks
  • 8 Roma tomatoes, small, whole, fresh
  • 2 teaspoon olive oil
  • 1 teaspoon garlic and pepper seasoning, dry
  • 8 metal skewers, 12-inch
  • 2 pounds orecchiette pasta or penne pasta, cooked
  • 1 cup Alfredo sauce, commercially prepared, heated
  • 4 teaspoons Italian parsley, fresh, rough chopped
  • 8 each lemon wedges


    1. Preheat open-flame grill at medium-high.

-Kabob Marinade

    1. Combine all ingredients for the marinade in bowl and whisk to blend. Pour over chicken and toss to evenly coat; refrigerate for 2 hours.
    2. Combine zucchini, orange bell pepper, red onion, Roma tomatoes, olive oil and garlic and pepper seasoning and toss to blend; set aside.

-Lemon Basil Pesto Sauce

    1. Combine all ingredients for pesto sauce in a bowl and whisk to blend; set aside.

-Skewer Assembly

    1. Drain marinated chicken; discard marinade.
    2. Thread 4 chunks chicken and 8 to 10 chunks assorted vegetables on each skewer.

-Assembly of each Serving

  1. Grill 2 chicken/vegetable skewers over medium-high heat for 10 to 12 minutes, turning frequently, or until internal temperature of chicken reaches 165°F; remove from grill; set aside.
  2. Combine cooked pasta, cup of Alfredo sauce and 4 Tablespoons of pesto sauce (see recipe) with 4 teaspoons parsley in bowl and toss to blend; arrange on serving plate.
  3. Top with 2 chicken/vegetable skewers. Drizzle 1 Tablespoon pesto sauce (see recipe) over skewers. Garnish plate with 2 lemon wedges, if desired.

Nutrition facts per serving: 840 calories, 35g of fat (9g of saturated fat), 87g of carbohydrate, 45g of protein, 640mg of sodium, 7g of dietary fiber, 6 g of sugar.

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