Red Pesto Chicken Kebabs

Red Pesto Chicken Kebabs



INGREDIENTS:

  • Red Pesto Sauce
  • 50 g (1/4 cup) pine nuts, roasted
  • 150 g (3/4 cup) sun dried tomatoes, drained and chopped
  • 1 red bell pepper
  • 2 garlic cloves
  • 3 handful fresh basil
  • 120 ml (1/2 cup) olive oil
  • salt and black pepper to taste

Red Pesto Chicken Kebabs

  • 5 boneless chicken breasts, cut in 1 inch or 2.5 cm pieces
  • 4 tablespoons red pesto sauce
  • 1 red or white onion chopped
  • 2 yellow bell peppers, de-seeded and cut into 1 inch pieces


INSTRUCTIONS:

Red Pesto Sauce

  1. Place sun dried tomatoes, red bell pepper, basil leaves, garlic and pine nuts in the bowl of a food processor and pulse.
  2. Add grated cheese and 60 ml olive oil and pulse several times until mixture is well mixed.
  3. Turn mixture into a bowl and mix in remaining oil olive. Season to taste with salt and black pepper.
  4. Store in the fridge until ready to use.

Red Pesto Chicken Kebabs

  1. Cut the chicken into 1 inch or 2.5 cm cubes and place in a bowl.
  2. Add red pesto marinade to the chicken pieces and mix well. Allow to sit for up to an hour or preferably overnight.
  3. Soak 8 wooden skewers in water.
  4. Pre-heat grill to highest setting at least 10 minute before you are ready to cook.
  5. First thread chicken, followed by a piece of yellow pepper and onions through the skewers. Carry on alternating chicken, peppers and onion until you have four pieces of chicken. Repeat with 7 other skewers.
  6. Grill for 15 to 20 minutes turning once at 8 minutes, until cooked. Cut open a piece to see if chicken is cooked.
  7. When chicken kebabs are cooked transfer to a serving plate and keep warm.

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