Chicken Caprese Kebabs

Chicken Caprese Kebabs

July 28, 2020

*Skewers for grilling

  • 2 lbs boneless skinless chicken breasts
  • 1 pint grape tomatoes
  • 1 Tbsp olive oil
  • 2 Tsp Rosemary
  • 1 (8 oz) pkg. low-fat mozzarella, cut into cubes (easier alternative: buy 1 pkg mozz balls!)
  • Salt and freshly ground black pepper to taste
  • 4 Tbsp balsamic glaze (make your own by heating balsamic vinegar in a pot on the stovetop on low until It thickens)


  • 1/3 cup olive oil
  • 2 cups fresh basil leaves
  • 3 Tbsp shredded parmesan cheese
  • 2 Tbsp chopped walnuts
  • 2 Tsp garlic, minced


  1. Soak skewers in cold water for at least 20 minutes before grilling to prevent burning!
  2. Preheat a grill over medium-high heat.
  3. Thread chicken and tomatoes onto skewers.
  4. Brush both sides with olive oil and rosemary; sprinkle with salt and pepper.
  5. Grill chicken kebabs about 5 minutes per side, or until cooked all the way through.
  6. While the chicken is grilling, prepare the pesto in a food processor. Blend/pulse the basil, parmesan, nuts and garlic several times.
  7. Add salt and pepper to taste; slowly pour in olive oil and blend.
  8. Thread one mozzarella ball/cube onto each end of the skewer; drizzle pesto and balsamic glaze over kebabs.
  9. Serve warm and enjoy!

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