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–+ servings

Pesto Chicken Kebabs with Cherry Tomatoes

Quick pesto chicken kebabs with sweet cherry tomatoes—juicy, herby, and lightly charred. Make them on the grill, a grill pan, or in the oven for an easy weeknight dinner.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
Soak & Marinate Time 45 minutes
Total Time 1 hour 5 minutes
Serving Size 4 servings

Equipment

  • Skewers (wooden/bamboo or metal)
  • Large mixing bowl
  • cutting board
  • sharp knife
  • Measuring cups and spoons
  • Grill or grill pan (or baking sheet for oven)
  • Instant-read meat thermometer
  • Tongs
  • Brush (for oiling grill/pan)
  • Shallow dish (for soaking wooden skewers)

Ingredients

  • 1.5 lb boneless skinless chicken breast or thighs cut into 1 to 1.5-inch pieces
  • 1 pint cherry tomatoes firm (poke with a knife tip to reduce bursting, optional)
  • 0.5 cup basil pesto homemade or store-bought
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions

  • If using wooden/bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
  • Cut chicken into 1 to 1.5-inch pieces for even cooking.
  • In a large bowl, stir together pesto, olive oil, lemon juice, salt, and black pepper. Add chicken and toss until well coated.
  • Marinate at least 15 minutes (up to 4 hours in the refrigerator). Avoid marinating longer than 8 hours for best texture.
  • Thread chicken and cherry tomatoes onto skewers, alternating pieces. Leave a little space between pieces so heat can circulate.
  • Preheat grill to medium-high heat (around 400°F / 205°C). Oil the grates or grill pan lightly.
  • Grill kebabs 4–5 minutes on the first side, then flip and grill 4–5 minutes more, until the chicken is golden with a few charred spots and reaches 165°F (74°C) in the thickest piece.
  • Remove from heat and rest 2 minutes. Serve warm with rice, salad, pita, or your favorite sides.

Notes

Cooking options: These work on a grill, grill pan, or under the broiler. If tomatoes burst easily, poke each one with the tip of a knife before threading.
Prep ahead: Thread skewers in advance, cover, and refrigerate. Grill when ready.
Storage: Leftovers keep in the fridge up to 3 days. Reheat gently or enjoy cold on salads.

Nutrition

Calories: 520kcal | Protein: 46g | Saturated Fat: 7g | Cholesterol: 140mg | Sodium: 720mg