Grilled Chicken Pesto Kabob Recipe

If you’re looking for a new light and fresh dish to try, look no further than this grilled chicken pesto kabob recipe. Made with tender pieces of marinated chicken, zesty pesto sauce, and fresh garden vegetables, these kabobs are perfect for lunches, dinners, and even as an appetizer. You don’t have to limit yourself to the veggies on this list either. Feel free to mix it up and add in your favorites, like sliced zucchini, squash, or mushrooms.

Why We Love Grilled Chicken Pesto Kabobs

The great thing about these grilled chicken pesto kabobs is that they’re excellent for meal prepping, not to mention they store really well too. Leftover kabobs last up to 4 days in the fridge, and can be enjoyed either warmed up or cold. If you want to make a double batch of chicken ahead of time, you can store it in the freezer for up to 3 months. Simply thaw it overnight or defrost in the microwave when it’s time to serve.

Grilled Chicken Pesto Kabob


  • 4 tsp lemon juice
  • 2 tsp minced garlic
  • 2 tsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lb. skinless, boneless chicken breasts
  • 8 cherry tomatoes
  • 2 green bell peppers
  • 1 medium red onion
  • ½ cup pesto sauce
  • 2 tbsp. sour cream
  • 2 tbsp. plain greek yogurt


Step 1

Before you start grilling, you’ll want to do a bit of prepping. At first, you should focus on your chicken. In a sturdy freezer bag, combine the chicken breasts and pesto sauce and them marinate in the fridge for a few hours. In the event that premade pesto sauce isn’t your thing, you can easily make some with basil, cheese, garlic, salt, and pepper in a blender or food processor.

As for the skewers, if you’re using metal kabob skewers, you can skip this step. However, if you have wooden skewers, soak them in a dish pan filled with water for 30 minutes or more so they don’t burn on the grill. Plus, it makes removing the chicken a whole lot easier.

Step 2

Once you’re ready to cook, preheat the broiler or grill (whichever you plan on using). Remove the chicken from the fridge and cut them into small cubes, no larger than an inch big. Then, dice the yellow bell pepper into 1 inch pieces as well. Similarly, cut the onion into wedges, around the same size as the bell peppers and chicken.

Step 3

Afterwards, grab a large mixing bowl and combine a tablespoon of lemon juice, olive oil, garlic, salt, and pepper. Add the chicken, bell peppers, tomatoes, and onion, tossing well until evenly coated. Then, thread the chicken and veggies onto your skewers of choice. Place the skewers on an oiled up broiler pan or grill basket. Cook for 10-12 minutes or until chicken is done, turning halfway through.

Step 4

Meanwhile, combine 1 teaspoon of lemon juice, sour cream, yogurt, and 1 tablespoon of the pesto sauce in a small bowl. Serve your kabobs with a side of sauce and enjoy.

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About The Author

Jaime Curl

I've explored many different fields within physical therapy, including acute care and oncology at Troy Beaumont Hospital, elementary through high school levels in the Troy School District, and outpatient physical therapy. As the office manager and marketer, I am able to combine my love for health and exercise science with my people skills, all with a dash of marketing and personal training. My hobbies include spending time with friends and family, baking, crafting, and watching my favorite movies or tv shows.

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