Grilled Chicken Kebabs with Pistachio Pesto Recipe


1 quarts water
1/4 cup sugar
1/4 cup kosher salt
1 bay leaf
1 garlic cloves, smashed
4 pounds boneless chicken breasts
24 short bamboo skewers, soaked in water for 30 minutes

Pistachio Pesto:
1 1/4 cups shelled, unsalted pistachios, toasted
1/2 cup fresh parsley leaves
10 large mint leaves
1 large garlic clove, peeled
1/4 teaspoon orange zest
1/4 teaspoon lemon zest
2 Tablespoons fresh lemon juice
1/2 teaspoon cumin seed, toasted and ground
1/2 cup extra virgin olive oil
1 Tablespoon water
2 teaspoons orange-flower water
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


Brine: Mix water, sugar, salt, bay leaf, and garlic. Immerse the chicken in the brine and refrigerate for 1 hour. Remove from brine and pat dry with paper towels. Cut into strips that are 3 inches in length and 1 inch in width.

Make Pesto: In a food processor or blender, puree pistachios, parsley, mint and garlic until coarsely chopped. Add orange and lemon zests, lemon juice, cumin, olive oil, water, orange-flower water, salt, pepper and process to a paste. Mix in more oil if necessary to loosen mixture. Transfer to a bowl for serving with a small spoon and garnish with a sprig of mint.

Grill Chicken: Heat a ridged grill pan over medium heat. Grill chicken skewers on each side about 1 minute a side. Then thread one 3-inch strip of chicken onto each skewer. Transfer to a sheet pan and finish cooking in a 350 degree oven for 5 minute. Serve immediately with the pesto.

Recipe created by Parties That Cook®


Makes 24, Serves 8