Spicy pesto chicken kebab
A delicious, fusion kebab recipe made with a spicy pesto sauce and juicy chicken chunks. This pesto chicken kebab recipe should be on your must try list, if you are a kebab fan!
Equipment
- Oven or griddle pan
- Skewers
Ingredients
- 500 g boneless chicken thighs cut in 1 inch cubes
- 1 cup grape/cherry tomatoes optional
- 2-3 tbsp yoghurt
- 1 tsp garam masala
- 1 tbsp black pepper
- 2-3 tbsp lemon juice
- 1-2 tbsp chaat masala
- salt to taste
To make the pesto sauce
- 2-3 cups fresh basil leaves
- 2-3 fresh chilis optional
- ¼ cup parmesan cheese grated
- ¼ cup pine nuts or walnuts
- ¼ cup olive oil
- 3 cloves garlic
Instructions
- Rub the chicken and tomato halves with the yoghurt, salt, pepper, lemon juice and garam masala - keep this aside
- In a blender/mixer make a smooth paste out of the basil leaves, pine nuts (or walnuts), olive oil, garlic, chilis and cheese. This is the pesto sauce
- Add the sauce to the chicken and tomatoes and massage well. Cover with a cling film or lid and leave it in the refrigerator for at least an hour
- Thread your skewers with the chicken and tomatoes. About 5-6 pieces of chicken per skewer works well, keep them closely packed
- Grill in a pre-heated oven, at 180°C, for 20-30 minutes or until the chicken is fully cooked. If cooking on a grill plate, grease it with olive oil and place the skewers on it. Keep turning and cooking them until fully done
- Once done remove from the oven (or grill plate), drizzle chaat masala on them and serve your delicious spicy pesto chicken kebabs with a cooling mint-coriander chutney. Enjoy!
Notes
- If using bamboo skewers, make sure to soak them in water for at least 30 minutes before using them
- When making for children, leave the pepper and chilis out
- 1 cup - 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon