Grilled Chicken & Tomato Kebabs with Basil Vinaigrette
This is pretty much summer on a platter! Grilled chicken and cherry tomato kebabs with basil vinaigrette. Simple, flavorful and perfect for a quick weeknight meal. Grilled cherry tomatoes are exceptionally sweet with a lovely smokey flavor from the grill. We served our kebabs with grilled corn on the cob and a couple of cold beers for the ultimate summer meal.
Prep time: 15 minutes (not including marinade time)
Cook time: 10 minutes
- 1/2 cup extra virgin olive oil
- 1-1/2 tablespoons red wine vinegar
- 1 tablespoon water
- 1 to 2 cloves of garlic, minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 2 cups loosely packed fresh basil leaves
Chicken and Tomato Kebabs
- 1 pound skinless chicken breast, cut into 1" cubes
- 18-20 cherry tomatoes
- 8-10 wooden skewers (soaked in water for 25 minutes)
Prepare the vinaigrette by placing all the ingredients into a food processor or blender and blending on high until smooth. If the dressing is too thick add a touch more water to thin as needed. Taste for seasonings and adjust as needed.
Place the cubed chicken in a large plastic zip-lock bag along with half of the vinaigrette. Shake the bag a bit and place in the fridge for at least 1 hour to marinate (or overnight is even better).
Heat an outdoor grill to medium high and grease the grates.
Thread the chicken and cherry tomatoes, alternating between chicken and tomatoes, onto the skewers. Grill for about 3-4 minutes, flip the skewers and grill for an addition 2-3 minutes or until the chicken is cooked through and the tomatoes are lightly charred.
Serve with the leftover vinaigrette and enjoy.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
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