Lemon Pepper Pesto Kebabs

Perfect for summer-drenched afternoons, are the ideal meal for gathering with friends and eating with your hands. Our Lemon Pepper Pesto makes for an easy, delicious marinade that can be used for chicken, pork, tofu, or veggies!

Prep Time: 15 minutes Total Time: 1 hour
Serves
4
  • 1 Jar SAUZ Lemon Pepper Pesto, divided
  • 2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 cup Greek yogurt or Skyr
  • 1 clove garlic, grated on a rasp (microplane)
  • 2 tbsp chopped green onion
  • 1 tbsp each chopped fresh parsley and mint
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
For Serving:
  • Simple side salad of choice
  • Warmed pita bread

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Prep Time: 15 minutes Total Time: 1 hour
Instructions:
  • Spoon 2 tbsp Lemon Pepper Pesto into a small bowl; set aside. Toss chicken with remaining Lemon Pepper Pesto until evenly coated. Marinade for at least 30 minutes (if you’re prepping ahead, chicken can marinate in the fridge overnight!)
  • Meanwhile, stir yogurt or skyr with reserved Lemon Pepper Pesto, garlic, green onion, parsley, mint, salt and pepper. Cover and refrigerate until serving.
  • Pre-heat grill to medium-high heat. Thread chicken evenly onto eight 8-inch metal or soaked bamboo skewers. Lightly brush chicken with vegetable oil and grill for 15 to 18 minutes, turning occasionally until evenly grill-marked and internal temperature reaches 165°F.
  • Arrange kebabs on a serving platter. Serve with herbed yogurt dip, warmed pitas and your favorite simple salad.
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