Pesto Chicken and Vegetable Skewers

Name: Pesto Chicken and Vegetable Skewers
Cook time: 12 min
Yield: 4 servings
Ingredients: 30 ml water for soaking wooden skewers if needed; 60 g basil pesto divided for marinade and brushing; 10 ml olive oil divided; 20 ml lemon juice divided; 2 cloves garlic finely grated; 4 g fine salt divided; 0.5 g black pepper freshly ground, divided; 680 g boneless skinless chicken thighs cut into 3 cm pieces; 1 medium zucchini cut into 2 cm half-moons; 1 large red bell pepper cut into 3 cm pieces; 1 medium red onion cut into 3 cm wedges; 200 g cherry tomatoes left whole; 5 ml olive oil divided; 30 g basil pesto divided for marinade and brushing; 2 g fine salt divided; 0.5 g black pepper freshly ground, divided; 200 g plain Greek yogurt for quick sauce; 10 ml lemon juice divided; 6 g fresh mint finely chopped; 4 pieces pita bread to warm for serving

Chicken pieces and vegetables are tossed with pesto, lemon juice, and olive oil, then grilled on skewers until the chicken is cooked through and the vegetables are lightly charred. Serve with warm pita and a quick yogurt-garlic sauce for a complete 30-minute dinner.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

30 ml water for soaking wooden skewers if needed
60 g basil pesto divided for marinade and brushing
10 ml olive oil divided
20 ml lemon juice divided
2 cloves garlic finely grated
4 g fine salt divided
0.5 g black pepper freshly ground, divided
680 g boneless skinless chicken thighs cut into 3 cm pieces
1 medium zucchini cut into 2 cm half-moons
1 large red bell pepper cut into 3 cm pieces
1 medium red onion cut into 3 cm wedges
200 g cherry tomatoes left whole
5 ml olive oil divided
30 g basil pesto divided for marinade and brushing
2 g fine salt divided
0.5 g black pepper freshly ground, divided
200 g plain Greek yogurt for quick sauce
10 ml lemon juice divided
6 g fresh mint finely chopped
4 pieces pita bread to warm for serving

Instructions

If using wooden skewers, soak them in water for 20 minutes while you prep the other ingredients. In a large bowl, whisk together 60 g pesto, 10 ml olive oil, 20 ml lemon juice, grated garlic, 4 g salt, and 0.5 g black pepper. The marinade looks emulsified and evenly seasoned.
Add the chicken, zucchini, bell pepper, onion, and cherry tomatoes to the bowl. Toss until everything is coated. Thread the ingredients onto 8 skewers, alternating chicken and vegetables. The skewers are evenly packed without crushing the vegetables.
Heat a grill or grill pan over medium-high heat. Oil the grates or pan lightly with the remaining 5 ml olive oil. Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes and brushing once with the remaining 30 g pesto during the last 2 minutes of cooking. Sprinkle with the remaining 2 g salt and 0.5 g black pepper as they come off the heat. The chicken is opaque and reaches 74°C at the center; the vegetables show char and the tomatoes have softened.
While the skewers grill, stir the yogurt with the remaining 10 ml lemon juice and the chopped mint, if using. Warm the pita bread on the grill for 30 to 45 seconds per side. The sauce is smooth and the pita is warm with light grill marks.
Serve the skewers hot with the yogurt sauce and warm pita. The finished plates are hot, aromatic, and ready to eat.