If you are using your grill all summer long like we are, we have lots of delicious ideas for summer skewer grilling including grilled Brussels sprouts, and easy barbecue chicken skewers. Now we show you how to make pesto chicken kabobs on the grill with a delicious mascarpone dipping sauce.
Pesto chicken kabobs on the grill
These pesto chicken kabobs are so easy to make.
Serving: Our recipe made 16 chicken skewers using four large chicken breasts.
Ingredients
- Chicken breast
- Pesto
You only need two ingredients to make these delicious summer skewers. Whether you make fresh pesto or use a jar, we divided 6.7 ounces in half to make our recipe. You will need half for the skewers, and the other half for the dipping sauce.
Instructions
Soak the wood skewers in a bowl of water before using them. They need at least 30 minutes of soaking, but you can soak them overnight. We normally do ours for about 3 hours.
Cut the chicken breasts into long thin strips and carefully thread them onto the skewers.
Heat the grill and lightly cook the chicken on each side for a couple of minutes before you add the pesto, and then grill them for a few more minutes until cooked through.
Garnish your chicken skewers with fresh basil before serving.
Mascarpone dipping sauce
Serving: This recipe makes 4-5 small dipping sauce bowls
Ingredients
- Mascarpone
- Pesto
- Lemon
Instructions
Combine the mascarpone, pesto, and lemon in a small saucepan over medium heat on the stove until heated through. Pour the dipping sauce into individual bowls for serving.
Serve your chicken kabobs and mascarpone sauce with fresh salad and corn cooked on the grill. This delicious summer meal is perfect for a backyard dinner for your family or entertaining guests.
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These pesto chicken kabobs are cooked on the grill and served with a delicious mascarpone dipping sauce.
- 4 large chicken breasts
- 6.7 oz jar of pesto
- 8 oz mascarpone
- 1 lemon
- fresh basil for garnish
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Soak the skewers for at least 3 hours. Toward the end of soaking prepare the ingredients and heat the grill.
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Slice the chicken into thin strips and thread them onto the soaked skewers.
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Divide the jar of pesto in half. You will need half to brush onto the chicken. The other half will be used in the dipping sauce.
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Grill the chicken skewers for 2 minutes on each side before brushing the pesto over the top, and then continue grilled for another few minutes on each side.
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Over medium heat in a small saucepan heat the mascarpone, remaining pesto, and the juice from half a lemon, stirring continuously until heated through and combined. Pour the sauce into individual dishes.
