Chicken Caprese Kebabs
Grilling has never been more satisfying with Chicken Caprese Kebabs! This light and fresh summer kebabs will literally fly right off of the skewers.
Servings: 8
Calories: 399kcal
Ingredients
Balsamic Glaze
- 1 cup balsamic vinegar
- ¼ cup honey
Lemon Pesto
- 1 large bunch of basil, (about 2 cups of packed basil leaves)
- ½ cup olive oil
- 2 garlic cloves
- 2 tablespoon lemon juice
- salt, to taste
Kabobs
- 2 pounds boneless skinless chicken breasts
- ½ teaspoon garlic salt
- ½ teaspoon lemon pepper
- 1 pound grape tomatoes
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 package (8 ounces) mozzarella balls, drained
- salt and freshly ground black pepper, to taste
Instructions
- If using wooden skewers, soak them in water for at least 1 hour.
Balsamic Glaze
- In a medium saucepan, heat the balsamic vinegar over medium-high heat until it reaches a boil. Reduce heat slightly and allow it to simmer until the liquid reduces by half. Remove from heat and stir in the honey. The glaze should be thick enough to coat the back of a spoon.
Lemon Pesto
- In a food processor pulse basil, olive oil, garlic, lemon juice, and salt. Mix until you have a smooth sauce.
Kabobs
- Preheat a grill over medium-high heat to about 425°F.
- Season chicken with garlic salt and onion salt. Thread chicken and tomatoes onto skewers.
- Brush both sides with olive oil and season both sides with salt and pepper.
- Grill chicken kabobs about 4 - 6 minutes per side until chicken registers 165°F in the center.
- Once kebabs have cooked through remove from grill and thread one mozzarella ball onto each end of the skewer, spoon lemon pesto sauce over kebabs and drizzle with balsamic glaze. Serve warm.
Nutrition
Serving: 8g | Calories: 399kcal