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Cilantro, Pesto Chicken and Veggie Skewers
Wild Harvest
Wild Harvest
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Recipe - Stillwater Wine & Spirits
cilantro-pesto-kabobs.png
Cilantro, Pesto Chicken and Veggie Skewers
Prep Time30 Minutes
Servings20
Cook Time60 Minutes
Ingredients
2 ½ cup Wild Harvest fresh cilantro
¼ cup pine nuts
3 cloves garlic
1 ½ tsp salt
½ tsp pepper
5 Tbsp. Wild Harvest olive oil
¼ tsp Wild Harvest dried cumin
1/3 cup lemon juice (from roughly ½ of a lemon)
1 Tbsp. white wine vinegar
2 lbs. chicken breasts, cut into 1 inch cubes
1 medium red bell pepper, cut into 1 inch cubes
½ medium onion (red or yellow) cut into 1 inch cubes
2 small zucchini, cut into 1 inch cubes
1 small eggplant, cut into 1 inch cubes
1 tbsp. salt
½ tsp pepper
1 tsp. Wild Harvest garlic powder
5 Tbsp. Wild Harvest olive oil
Directions
  1. If using wooden skewers, be sure to soak in water at least 30 minutes before grilling- if you have not soaked them overnight, it’s best to set them up to soak before preparing this recipe.
  2. In a blender, combine all ingredients for the pesto and blend on medium until smooth.
  3. Cut the chicken into cubes and place them into a container or plastic bag. Add the pesto and work the chicken around to coat all the pieces. Seal and place in refrigerator for at least 30 minutes (you can also marinade overnight).
  4. While the met is marinating, cut all the vegetables and toss in a bowl with the oil and seasonings.
  5. Begin creating the skewers in whichever order you prefer- all chicken/all vegetable, or combined.
  6. Heat a grill to about medium heat and place the skewers on. Cook for a few minutes with the lid closed, and then rotate. Continue this until all sides are grilled and the meat is cooked through. Storage: Store in the refrigerator for up to 3 days. Chef’s Notes: Any vegetable can be used, as well as other proteins.
30 minutes
Prep Time
60 minutes
Cook Time
20
Servings

Shop Ingredients

Makes 20 servings
2 ½ cup Wild Harvest fresh cilantro
Not Available
¼ cup pine nuts
Not Available
3 cloves garlic
Not Available
1 ½ tsp salt
Not Available
½ tsp pepper
Not Available
5 Tbsp. Wild Harvest olive oil
Not Available
¼ tsp Wild Harvest dried cumin
Not Available
1/3 cup lemon juice (from roughly ½ of a lemon)
Not Available
1 Tbsp. white wine vinegar
Not Available
2 lbs. chicken breasts, cut into 1 inch cubes
Not Available
1 medium red bell pepper, cut into 1 inch cubes
Not Available
½ medium onion (red or yellow) cut into 1 inch cubes
Not Available
2 small zucchini, cut into 1 inch cubes
Not Available
1 small eggplant, cut into 1 inch cubes
Not Available
1 tbsp. salt
Not Available
½ tsp pepper
Not Available
1 tsp. Wild Harvest garlic powder
Not Available
5 Tbsp. Wild Harvest olive oil
Not Available

Directions

  1. If using wooden skewers, be sure to soak in water at least 30 minutes before grilling- if you have not soaked them overnight, it’s best to set them up to soak before preparing this recipe.
  2. In a blender, combine all ingredients for the pesto and blend on medium until smooth.
  3. Cut the chicken into cubes and place them into a container or plastic bag. Add the pesto and work the chicken around to coat all the pieces. Seal and place in refrigerator for at least 30 minutes (you can also marinade overnight).
  4. While the met is marinating, cut all the vegetables and toss in a bowl with the oil and seasonings.
  5. Begin creating the skewers in whichever order you prefer- all chicken/all vegetable, or combined.
  6. Heat a grill to about medium heat and place the skewers on. Cook for a few minutes with the lid closed, and then rotate. Continue this until all sides are grilled and the meat is cooked through. Storage: Store in the refrigerator for up to 3 days. Chef’s Notes: Any vegetable can be used, as well as other proteins.