I am such a sucker for pesto. I have been making and freezing my own for several years now – thanks to Erin who introduced me to her favorite pesto recipe. I saw this recipe from Cooking Light on pinterest, and made it immediately. Definitely a keeper! I just used the vegetables I had on hand, and whipped this fabulous dinner up in no time. The lemon and garlic marinade is light and fresh. When combined with the creamy pesto dip these kebabs are out of this world! Seriously yum.
Chicken Kebabs with Creamy Pesto
Submitted by Mindy ~ The Sisters Cafe
2 teaspoons lemon zest
4 teaspoons fresh lemon juice, divided
4 cloves of garlic, pressed (or minced)
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 green bell pepper, cut into 1-inch pieces
1 summer squash, sliced
10 cherry tomatoes
1 small red onion, cut into 8 wedges
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1/4 cup plain low-fat yogurt
1/4 cup reduced-fat sour cream
2 tablespoons pesto
Combine lemon zest, 1 tablespoon lemon juice, garlic, oil, salt and pepper. Toss with bell pepper, tomatoes, chicken and onion. Thread vegetables and chicken onto 4 (12-inch) skewers. Place skewers on a broiler pan coated with cooking spray. Grill or broil 12 minutes or until chicken is done, turning occasionally.
Combine 1 teaspoon juice, yogurt, sour cream and pesto. Serve sauce with kebabs.
Recipe Source: Adapted from Cooking Light September 2010 as found on myrecipes.com