Ingredients:

Instructions:

  1. Cut the chicken breasts into uniform 1-inch cubes and place them in a large mixing bowl.
  2. In a separate small bowl, whisk together the basil pesto, lemon juice, minced garlic, and olive oil. Season lightly with salt and pepper.
  3. Pour the pesto mixture over the chicken. Toss thoroughly until every piece is fully coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours.
  4. If using wooden skewers, ensure they have been soaking in water for at least 30 minutes. Thread the marinated chicken, tomato, and red onion pieces onto the skewers, alternating the ingredients.
  5. Heat your grill to a medium-high heat (approximately 375°F–400°F / 190°C–200°C). Lightly oil the grates to prevent the Grilled Pesto Chicken and Tomato Kebabs from sticking.
  6. Place the skewers directly on the oiled grates. Grill for 6–7 minutes per side, turning occasionally.
  7. The chicken is done when it is opaque throughout and registers an internal temperature of 165°F (74°C). The vegetables should have nice char marks.
  8. Remove the kebabs from the heat, let them rest for 5 minutes under foil, and serve immediately.