Chicken Skewers with Tarragon-Pistachio Pesto
Grilled chicken tenders and colorful vegetables threaded on skewers, served with a fresh herb pesto made from tarragon, parsley, and pistachios. This Mediterranean-inspired dish combines the bright flavors of lemon with aromatic herbs.
Ingredients
- •½ cup chopped fresh Italian parsley
- •2 tablespoons chopped fresh tarragon
- •2 tablespoons unsalted natural pistachios
- •1 tablespoon fresh lemon juice
- •1 clove medium garlic clove
- •¼ cup olive oil
- •16 pieces red onion
- •16 squares red bell pepper
- •8 slices lemon
- •1 pound chicken tenders
- •8 pieces metal skewers
Cooking Instructions
- 1.
Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
5 min
- 2.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
20 min
