Chicken and Vegetable Kebabs with Creamy Pesto Dipping Sauce

Nothing says Labor Day like a barbecue…and nothing upgrades a barbecue like a chicken and vegetable kebab with a creamy pesto dipping sauce! You’ll have more energy for that game of volleyball or for a dip in the pool  if you eat something not quite as heavy as hamburgers, hot dogs, and potato salad drenched in mayonnaise.

I promise that this recipe is a cinch to double, triple, or quadruple if you’re cooking for a crowd and your kids will love threading everything onto the skewers. Your guests will adore you for feeding them a meal they can feel great about eating that’s delicious, too!


Chicken and Vegetable Kebabs with Creamy Pesto Dipping Sauce
serves 4



2 teaspoons grated lemon rind

4 teaspoons fresh lemon juice, divided

2 teaspoons 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

4 tablespoons plain nonfat Greek yogurt

1 tablespoon prepared pesto



1.  Preheat grill (or broiler).

2.  Combine rind, 1 tablespoon juice, garlic and next three ingredients.  Thread vegetables and chicken onto 4 (12 inch) skewers.  Brush with lemon/oil mixture. Place skewers on a hot grill or onto a  broiler pan coated with cooking spray.  Broil or grill 12 minutes or until chicken is cooked through, turning occasionally.

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

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