Need some new grilling inspiration? Try these simple and flavorful Chicken Pesto Kabobs!
Fire up the grill! Any grill will do, but there are advantages and disadvantages of using both charcoal or gas grills.
Charcoal vs. Gas Grills – What’s the difference?
Charcoal grills provide a more distinct smoky flavor along with that amazing backyard aroma. It’s such a tease when I’m running through the neighborhood and all I smell are my neighbors grilling. Scented wood chips or charcoal will add additional flavor. However, charcoal can be a little messy and sometimes tricky to regulate the temperature.
Just turn on a switch and your gas grill is fired up and ready to go. You are able to easily regulate the temperature and often gas grills have different settings that you can easily regulate areas of the grill at different temperatures. You won’t really get that smoky flavor, but you are able to cook various items on the grill at the same time.
I like to create little ribbons for the zucchini to thread on the skewers. Chopped (quartered or in half moons) zucchini works just as fine! I just enjoy the crispy edges of the zucchini ribbons that crisp up from the grilling process.
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup pre-made pesto, divided
salt and pepper, to taste
In a large resealable bag, combine chicken and ¾ cup pesto; marinate for 1 hour.
Using a mandolin (or carefully cut with a knife), slice zucchini lengthwise.
Remove chicken from the marinade. Thread the cherry tomatoes, zucchini in a ribbon-like pattern, then chicken. Repeat until skewer is filled.
Preheat grill to medium-high heat. Add kebobs to grill, cook gently turning halfway through for about 10-12 minutes or until internal temperature of the chicken reaches 165 degrees F. Season with salt and pepper, to taste.
Brust on additional pesto, if desired. Serve immediately.
Happy Earth Day! There are so many food scraps that are often thrown out but can be repurposed into something new, just like this Parsley Stem Pesto.With today being Earth Day, The Recipe ReDux members were challenged to show how to reduce food waste. Whatever you would normally toss, use it up! I use a lot of fresh herbs in my kitchen, but the stems usually end up in the trash, which is crazy because the stems actually have more of an intense flavor.
I loved this month’s theme because it got me thinking of the amount of food waste that tends to happen in my kitchen. So instead of tossing my parsley stems, I created a parsley stem pesto.The typical herb to use in pesto is basil, but really any herb will do. Boy, do those stems have great flavor! The pesto is this intense green color with a fresh and flavorful zing to it.I also subbed pine nuts for walnuts. I tend to like my pesto a little thicker, so the walnuts are great for that. Plus, walnuts were what I had on hand and a great source of polyunsaturated fats!
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Season with salt and pepper. Toss to coat.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
While the asparagus is cooking, add walnuts, parsley, parmesan cheese, garlic, lemon juice, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl and pulse again.
Slowly drizzle in the olive oil while the food processor is running just long enough to incorporate the oil, about 20-30 seconds.
Spread pesto over asparagus and serve.
Reserve extra pesto in an airtight container in the refrigerator.
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