Grilled Pesto Chicken and Tomato Kebabs

Ingredients

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Garlic

  Raw

  1 clove or 3g

• Parmigiano Reggiano

  Kirkland Signature

  4 tbsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 oz or 227g

Directions

1. In a food processor, pulse the basil, garlic, parmesan cheese, salt, and pepper until smooth. Gradually add the olive oil while pulsing.
2. Combine the raw chicken with the prepared pesto and marinate in a bowl for a few hours.
3. Soak wooden skewers in water for at least 30 minutes, or use metal skewers to skip this step.
4. Thread the chicken and tomatoes onto 8 pairs of parallel skewers, starting and ending with chicken, to make 8 kebabs.
5. Preheat an outdoor grill or indoor grill pan over medium heat until hot. Ensure the grates are clean and lightly spray with oil.
6. Place the kebabs on the hot grill and cook for about 3-4 minutes per side, or until the chicken is cooked through.

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