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Robin Ward

Super-Easy Chicken Kabobs with Pesto Mayo

These vibrant chicken kabobs are a beginner cook's dream—quick, easy, and bursting with flavor. Grilled to perfection with smoky char marks, they're served with a delicious pesto mayo drizzle that kids go nuts over. Fun to eat off skewers, these kabobs are as eye-catching as they are tasty.
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Course: lunch
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • ½ tsp coarse sea salt
  • 1 large boneless, skinless organic chicken breast, cut into bite-sized cubes (or chicken thighs equal in weight)

Equipment

  • 4 bamboo skewers
  • grill or grill pan

Method
 

  1. Soak 4 wooden skewers in water for at least 10 minutes.
  2. Meanwhile, whisk together the olive oil, lemon juice, and salt in a mixing bowl and add the chicken, stirring to coat. Let the chicken marinate, refrigerated for at least 20 minutes and as long as overnight.
  3. Mix a big spoonful of Mayonnaise or Vegenaise with a with a spoonful of pesto (big or small according to your taste) from a jar or homemade. Set aside for drizzling or dunking later. (*see note)
  4. Heat a grill or grill pan over medium-high heat. Drain the skewers and evenly thread the chicken cubes onto them. Grill until firm to the touch and browned, about 3 minutes on each side. Serve immediately with pesto mayo drizzled on top. These are really good with Hoisin Sauce or any homemade salad dressings or dips.

Notes

This white sauce is an excellent alternative to pesto, perfect for drizzling over chicken and fresh vegetables.
 
For dinner, this yellow rice is both simple to prepare and full of flavor. It also serves as a more satisfying and hearty addition for the evening meal.