Pesto Chicken Kebab Recipe

Pesto chicken kebabs with cherry tomatoes are honestly one of my go-to quick dinners. They’re done in under 30 minutes, start to finish, which is perfect when I just want something tasty and not a hassle.

These kebabs bring together juicy chicken pieces tossed in herby pesto, plus sweet cherry tomatoes that get all roasty and good on the grill. I end up making them on weeknights when I’m wiped, or sometimes for a chill weekend cookout.

The pesto marinade? It does all the heavy lifting. The chicken stays moist, and you get a ton of flavor without much effort. I usually throw these onto a plate with some rice, a quick salad, or warm pita.

You can make these on a regular grill, a stovetop grill pan, or even bake them in the oven if that’s what you’ve got. Here’s what you’ll need and how I get the chicken cooked just right.

Equipment

Honestly, you don’t need anything fancy to make these kebabs. I’ll run through the basics real quick.

Skewers are key. You can use wooden, bamboo, or metal ones. I just grab whatever’s in the drawer.

If you’re using wooden or bamboo skewers, remember to soak them in water for at least 30 minutes. It keeps them from burning up. Metal skewers are handy because you can just wash and reuse them.

Here’s my usual setup:

• Skewers (wooden, bamboo, or metal)
• Large mixing bowl for tossing the chicken in pesto
• Cutting board and a sharp knife
• Measuring cups and spoons for the marinade
• Grill, grill pan, or baking sheet
• Instant-read or meat thermometer (super helpful for checking if the chicken’s done)
• Tongs for flipping
• Brush for oiling the grill or pan

I always keep a thermometer nearby—just makes life easier when you want to be sure your chicken hits 165°F.

Most of this stuff you probably already have. If not, skewers are easy to find.

Ingredients

You don’t need much for these kebabs, and I usually just grab whatever’s freshest.

For the Chicken:

• 1.5 pounds boneless skinless chicken breast or thighs, cut into 1.5-inch pieces
• 1 pint cherry tomatoes

For the Pesto Marinade:

• ½ cup basil pesto sauce (homemade or store-bought)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

If I have time, I’ll make my own pesto, but honestly, store-bought is totally fine on a weeknight. The pesto is both the marinade and the main flavor here.

Chicken thighs stay a bit juicier, but breast works too if that’s what you have. The cherry tomatoes add a sweet pop and look great on the skewers.

Pick tomatoes that are firm so they don’t fall apart. If you’re making pesto, you’ll need basil, pine nuts, parmesan, garlic, and olive oil.

Don’t forget the skewers for threading everything together.

Instructions

Start by cutting the chicken into cubes, about 1 to 1.5 inches. Smaller pieces cook faster and more evenly.

Toss the chicken with pesto in a big bowl—get everything nicely coated. The pesto really soaks in and keeps things juicy.

To assemble:

• Thread a piece of chicken onto a skewer
• Add a cherry tomato
• Keep alternating chicken and tomato until you fill the skewer
• Leave a little space between pieces so they cook evenly

Preheat your grill to medium-high, around 400°F. Once it’s hot, lay the kebabs on the grates.

Grilling goes like this:

• Cook for 4-5 minutes on one side
• Flip and grill for another 4-5 minutes
• Check that the chicken hits 165°F inside
• You want the chicken golden with a few charred spots

Watch the tomatoes—they soften up fast and can burst if you leave them too long. You want them just softened, not falling apart.

Once the kebabs are done, take them off the heat. Let them rest a couple minutes so the juices settle back in.

Notes

If you want to make your own pesto, just blend fresh basil, garlic, pine nuts, parmesan, and olive oil. Homemade is pretty fresh, but store-bought is fine when you’re in a rush.

You can swap out chicken for shrimp or even tofu. Just remember, shrimp cooks way faster.

If you’re using wooden skewers, don’t skip soaking them in water. Nobody wants burnt sticks.

Cut the chicken into even pieces so everything cooks at the same pace.

Cherry tomatoes sometimes burst on the grill, which is honestly kind of great. If you’d rather they didn’t, poke each one with the tip of a knife before threading.

You can make these on a grill, grill pan, or under the broiler. I usually go for medium-high heat.

Marinate the chicken for at least 15 minutes, but if you have time, up to 4 hours gives it more flavor. Don’t leave it longer than 8 hours or the texture gets weird.

Leftover kebabs keep in the fridge for up to 3 days. Reheat gently or just eat them cold on top of a salad.

If you want to prep ahead, just thread everything onto skewers, cover, and stash in the fridge. Grill when you’re ready—easy.

Tasting Notes

Right away, what jumps out at me is the way the pesto brings this punchy, herby flavor to every bite. It’s got that basil thing going on, fresh and a little garlicky, and honestly, it just smells amazing.

That Parmesan tucked into the pesto? It sneaks in with a salty kick and keeps things interesting.

The chicken turns out juicy and tender, thanks to soaking up all that marinade. I’m always surprised by how the pesto really gets into the meat while it grills—layers of flavor all the way through.

There’s a nice bit of char on the outside, just enough to give a smoky touch, but you can still taste all those herbs.

Then there are the cherry tomatoes—wow, they just burst with sweetness when you bite into them. It’s almost like they’re made to go with the savory pesto chicken.

The juice from the tomatoes mixes with the pesto on the skewer, turning into this tasty little sauce right as you eat.

Texture-wise, it’s honestly pretty great. The chicken’s got that firm, tender bite, and the tomatoes bring these little pops of juice.

Both get a hint of crispness from the grill, which I always love.

The flavors just play well together. Basil and garlic are bold, sure, but they don’t take over. The chicken holds its own and still tastes like, well, good chicken.

Tomatoes bring in a bright note that cuts through the richness from the cheese and oil.

These kebabs feel fresh and summery, but they’re still filling enough for a meal. I like that they’re light but don’t leave you hungry—perfect for a warm evening or anytime you want something full of flavor without feeling weighed down.

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