Chicken Kebabs with Creamy Pesto

Chicken Kebabs with Creamy Pesto Recipe
Photo: John Autry; Styling: Mindy Shapiro Levine
Use the vegetables you have on hand with chunks of chicken for a 20-minute family-friendly meal.


4 servings (serving size: 1 kebab and 1 tablespoon sauce)

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 211
Fat 7.3 g
Satfat 2.1 g
Monofat 3 g
Polyfat 0.7 g
Protein 27.9 g
Carbohydrate 7 g
Fiber 1.2 g
Cholesterol 70 mg
Iron 1.4 mg
Sodium 441 mg
Calcium 48 mg


2 teaspoons grated lemon rind
4 teaspoons fresh lemon juice, divided
2 teaspoons bottled minced garlic
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 (1-inch) pieces yellow bell pepper
8 cherry tomatoes
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 small red onion, cut into 8 wedges
Cooking spray
2 tablespoons plain low-fat yogurt
2 tablespoons reduced-fat sour cream
1 tablespoon commercial pesto


1. Preheat broiler.

2. Combine rind, 1 tablespoon juice, garlic, oil, salt, and pepper. Toss with bell pepper, tomatoes, chicken, and onion. Thread vegetables and chicken onto 4 (12-inch) skewers. Place skewers on a broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.

3. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs.


Jackie Mills,

September 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note