Delicious Caprese Chicken Kebabs featuring bite-sized chicken pieces and cherry tomatoes, grilled to perfection and finished with homemade pesto and balsamic glaze. Perfect for summer!
1: If using wooden skewers, soak them in water for at least 1 hour (overnight is preferable).
2: Preheat a grill over medium-high heat to about 425 degrees.
3: Thread chicken and tomatoes onto skewers, using 4 pieces of chicken and 3 tomatoes per skewer.
4: Brush both sides of the kebabs with 1 Tbsp olive oil and season with salt and pepper.
5: Grill chicken kebabs for about 4 - 6 minutes per side until chicken registers 165°F in the center.
6: Meanwhile, prepare the pesto in a food processor by pulsing basil, parmesan, pine nuts, and garlic until minced.
7: Season the pesto with salt and pepper to taste, and with the processor running, slowly pour in olive oil.
8: Once kebabs are cooked through, remove from the grill and thread one mozzarella ball onto each end of the skewer.
9: Spoon pesto over kebabs and drizzle with balsamic glaze.
10: Serve warm.
