- Red Pesto Sauce
- 50 g (1/4 cup) pine nuts, roasted
- 150 g (3/4 cup) sun dried tomatoes, drained and chopped
- 1 red bell pepper
- 2 garlic cloves
- 3 handful fresh basil
- 120 ml (1/2 cup) olive oil
- salt and black pepper to taste
- 5 boneless chicken breasts, cut in 1 inch or 2.5 cm pieces
- 4 tablespoons red pesto sauce
- 1 red or white onion chopped
- 2 yellow bell peppers, de-seeded and cut into 1 inch pieces
INSTRUCTIONS:
Red Pesto Sauce
- Place sun dried tomatoes, red bell pepper, basil leaves, garlic and pine nuts in the bowl of a food processor and pulse.
- Add grated cheese and 60 ml olive oil and pulse several times until mixture is well mixed.
- Turn mixture into a bowl and mix in remaining oil olive. Season to taste with salt and black pepper.
- Store in the fridge until ready to use.
- Cut the chicken into 1 inch or 2.5 cm cubes and place in a bowl.
- Add red pesto marinade to the chicken pieces and mix well. Allow to sit for up to an hour or preferably overnight.
- Soak 8 wooden skewers in water.
- Pre-heat grill to highest setting at least 10 minute before you are ready to cook.
- First thread chicken, followed by a piece of yellow pepper and onions through the skewers. Carry on alternating chicken, peppers and onion until you have four pieces of chicken. Repeat with 7 other skewers.
- Grill for 15 to 20 minutes turning once at 8 minutes, until cooked. Cut open a piece to see if chicken is cooked.
- When chicken kebabs are cooked transfer to a serving plate and keep warm.
Source: Bakes By Chichi
Share It To Your Friends!
Loading...
