Grilled Chicken and Mozzarella Pesto Skewers
- Level: Easy
- Yield: 4 servings
- Total: 35 min
- Active: 30 min
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.