Chicken and vegetable kebabs with creamy pesto

Total Time
35 min
15 min
20 min
There are many versions of Pesto, a no-cook Italian sauce primarily made of bold flavored ingredients like fresh basil, garlic, and Parmesan cheese. Here, we’ve brightened the flavor with fresh lemon juice and added a touch of heat with crushed red pepper. To make it even more decadent, we’ve stirred in cream cheese for richness. Keep a batch of the creamy pesto around to use as a sandwich spread or to toss with hot cooked pasta. If you’re in a hurry, place the chicken and vegetables in a grill basket or a grill topper to cook instead of threading them onto skewers.



3 cup(s), leaves


3 Tbsp

Fresh lemon juice

2 Tbsp

Extra virgin olive oil

2 tsp


2 clove(s)

Table salt

¼ tsp

Black pepper


Red pepper flakes

1 pinch(es)

Uncooked boneless skinless chicken breast

1 pound(s), cut into 16 pieces

Bell pepper

1 item(s), medium, red variety, large, cut into 16 pieces

Uncooked zucchini

1 medium, halved lengthwise, each half cut into 8 pieces

Red onion

1 medium, cut into 16 pieces

Low fat cream cheese

2 Tbsp, (Neufchatel)

Grated Parmesan cheese

2 Tbsp


  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Puree basil, water, lemon juice, oil, garlic, salt, black pepper, and red pepper flakes in blender or food processor.
  3. Transfer 2 tablespoons basil mixture to large bowl. Add chicken, bell pepper, zucchini, and onion to bowl and toss to coat.
  4. Add cream cheese and Parmesan to mixture remaining in blender and puree. Transfer sauce to small bowl.
  5. Thread chicken and vegetables onto 8 (12-inch) metal skewers (if using wooden skewers, soak in water 20 minutes prior to use to prevent charring). Place kebabs on grill rack and grill, turning occasionally, until chicken is cooked through, about 10 minutes. Serve kebabs with sauce.
  6. Serving size: 2 kebabs and 2 tablespoons sauce