Grilled Chicken and Mozzarella Pesto Skewers

Total Time:
35 min
Prep:
30 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 chicken breasts, cut into 1-inch dice
  • 2 small eggplants, cut into 1-inch dice
  • 15 baby red and yellow bell peppers
  • Zest of 2 oranges
  • Extra-virgin olive oil, as needed
  • Salt and pepper
  • Red pepper flakes, for sprinkling
  • 2 pounds fresh mozzarella, cut into 1-inch cubes
  • Pesto, for topping
Directions
  • Special equipment: skewers, soaked 30 minutes if wood or bamboo

  • Place the chicken in a bowl. Put the eggplant cubes in a separate bowl and add the peppers.

  • Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.

  • Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.

  • Preheat a grill for cooking over medium-high heat. Build skewers, alternating chicken cubes with vegetables. Lightly oil the grill grates. Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side.

  • Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste. Toss well.

  • Thread the mozzarella cubes on the tops and bottoms of each of the skewers. Drizzle with pesto and serve immediately.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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