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Chicken Skewers with Tarragon-Pistachio Pesto

3.6

(11)

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Chicken Skewers with Tarragon-Pistachio PestoJosé Picayo

Rounding this main course into supper for company is easy. Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rosé. Have a guest bring ice cream, sorbet, or cookies for dessert.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 4 servings

Ingredients

1/2 cup chopped fresh Italian parsley
2 tablespoons chopped fresh tarragon
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/4 cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)

Special Equipment

8 metal skewers

Preparation

  1. Step 1

    Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.

    Step 2

    Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.

Nutrition Per Serving

Per serving: 433 Calories
30 g Fat
3 g Fiber
#### Nutritional analysis provided by Bon Appétit
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