Pesto Chicken and Tomato Kabobs

Basil is easily my favorite part of summer. A pesto is such a delicious and fresh flavor that is perfect for summer time. I have a ton of fresh basil growing in my little urban garden on my balcony which makes pesto a quick (and cheap) marinade for chicken.


Pesto Chicken and Tomato Kabobs
Prep time: 30 min.  |  Cook time: 5 min
Serves 2

What you need:

  • 2 chicken breasts, diced into 1 inch-ish cubes
  • Box of cherry tomatoes
  • 1 c. fresh basil
  • 2 t. Franks hot sauce
  • 1 T. nut of choice (pecan, walnut, pine nut)
  • 1/4 c. olive oil
  • 1/4 c. Parmesan cheese (You can go without this if you’re looking for a 100% paleo recipe)
  • salt and pepper to taste
  • 6 or 7 skewers (depending on how big your chickens are)


  1. In a food processor, combine basil, Franks, nuts and Parmesan. Pulse and add the oil slowly until smooth. Taste the pesto and add S&P to taste.
  2. Put the pesto and the chicken in a bag. Put in the fridge to marinate for as long as you can stand it – 30 minutes will do but if you can let it set overnight, that’s ideal.
  3. Put the kabobs together starting with chicken then a tomato, etc.
  4. Grill how you like. I did it on my George Foreman – 2 minutes with it closed, then open it and flip the kabobs and cook another 2 minutes. If you cook on a regular grill, get it hot and cook 2 minutes on one side, flip and then another 2 or 3 minutes.
  5. Easy. Delicious. Enjoy!

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