GRILLED CHICKEN PESTO POTATO SALAD (KABOBS)

All the goodness of a chicken and pesto potato salad, grilled on skewers. Baby potatoes, chicken, onion, and tomatoes in a yogurt pesto marinade, grilled to perfection, makes this easy all-in-one meal.

         

Can you believe that Labor Day is only two weeks away? Already? The summer has flown by! In preparation for the big end of summer weekend, I am sharing a tasty and easy grill recipe that is perfect for any type of gathering.

These kabobs are my twist on potato salad. Never had potato salad on a stick? You should really try it! All the key elements of a chicken and pesto based potato salad are here: potatoes, a creamy base, onion, tomatoes, chicken, and pesto sauce. In keeping with the fuss-free nature of the dish, I opted to use jarred pesto sauce. If you want to take the time to make your own, knock yourself out and whip up a batch!

These kabobs are going to make your holiday weekend an easy peasy, stress-free one. It is ideal for a meal with the family or as part of a backyard shindig. They can be marinated a for couple hours or the night before. After soaking in all the flavor and goodness, the potato salad is ready to go on the skewers and then grilled. Make these kabobs work with your schedule—skewer them and advance or just before you are ready to toss them on the grill.

To make, precook baby potatoes in boiling water. Next, make the marinade by combining plain yogurt, garlic powder, salt, pepper, lemon juice, and pesto in a zip lock bag. Then add potatoes, fresh grape tomatoes, onion, and chicken to the marinade and allow to chill for 2 hours or overnight. Prior to skewering, soak the wooden skewers in water for at least 30 minutes (or use metal skewers and save yourself a step). When ready to eat, place on skewers and grill for 8-10 minutes. That's all it takes for a meal in one on a stick, folks!

I hope you all have a fun and safe Labor Day weekend. Happy grilling!

GRILLED CHICKEN PESTO POTATO SALAD (KABOBS)

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INGREDIENTS:

1 lb. washed baby potatoes (about 24 1.25" diameter potatoes)

1 tsp. salt for boiling potatoes

1 lb. boneless, skinless chicken breast

1/2 cup pesto, jarred or homemade

1/3 cup low-fat plain yogurt

3/4 tsp. salt

1/2 tsp. black pepper

1 small onion, chopped into 1" bite size pieces

1 pint grape tomatoes

1 tbsp. lemon juice

12 -14 wooden or metal skewers

INSTRUCTIONS:

Place potatoes in pan and add enough water to cover them by an inch. Add salt. Bring water to a boil. Cook for about 10 minutes or until you can insert and pull out a pointed knife with a little resistance. Drain. Allow to cool. 

Cut chicken into approximately 1" chunks. In a large zip lock bag, add pesto, yogurt, salt, pepper, and lemon juice. Massage bag to combine mixture. Add chicken, onion, potatoes, and grape tomatoes. Massage again. Chill for 2 hours to overnight.

If using wooden skewers, completely submerge in a bowl of water for at least 30 minutes before skewering. When ready to grill, place the marinaded content on skewers. 

Grease rungs on grill. Preheat on high. Grill skewers, covered, for 8 - 10 minutes, flipping skewers over halfway through. The cooking time will depend on how thick your chicken is cut. Done when chicken is no longer pink inside. Makes about 12 skewers, depending on how much each skewer is filled.

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