Grilled pesto chicken and tomato kebabs from Skinnytaste by Gina Homolka

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Notes about this recipe

  • Eat Your Books

    Marinate chicken a few hours.

  • mharriman on April 28, 2020

    Delicious treat during Stay At Home. It was raining, so I grilled my kebabs and tomatoes on my stove using my Le Creuset skinny grill pan, and they turned out well. My kebab skewers looked just like the photo. I did used a pesto sauce from Marcella Hazen’s Essentials of Italian Cooking and marinated the chicken in the pesto for six hours. Served on top of orzo with lemon and chives, accompanied by a lettuce salad and Pinot Grigio.

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