This mouthwatering Mediterranean grill packet with Lemon and Herb Chicken Kabobs recipe is sponsored by Johnsonville.
If you send your husband to the grocery store with a list of ingredients to try a new recipe, he might message you for help.
Confession: I've never had pesto before. Or, at least, I've never cooked with it. It's quite possible I've eaten a dish with pesto without realizing it.
I wanted to try something different on the grill for dinner and it had to pair well with Johnsonville's new chicken kabobs. These gluten-free, all natural kabobs are available in four varieties, including Lemon and Herb, Teriyaki, Sweet BBQ and Sweet Chili Lime. I reached out to a friend who loves creating recipes and she suggested using pesto in combination with the lemon and herb kabobs.
So, I sent Brian to the store to pick up dinner ingredients. He messaged me a couple times to confirm he was getting the right stuff. I acted like I knew EXACTLY where he was supposed to find the pesto after I Googled where to find it in a grocery store. (Who knew the location could vary so much?)
I'm sure he'll love that I shared his plea for help. He knew he couldn't come home without it because it was a main ingredient. He eventually found it near the jarred pasta sauce. And in case you have trouble finding the Johnsonville chicken kabobs, we located them by the meat department counter at our favorite grocery store.
Mediterranean Lemon and Herb Grill Packets
Printable recipe available below.
1 Package Johnsonville Lemon & Herb Chicken Kabobs
2 Roma tomatoes
2 Big potatoes, cooked*
4 Tbsp pesto
1 garlic clove, minced (Ok, so I actually used two cloves. It depends how much you like garlic!)
Drizzle of olive oil
Salt and Pepper to taste
Preheat your grill to medium and grill the kabobs once for around 2 minutes.
Thickly slice the tomatoes and the potatoes.
In a bowl, mix the pesto, garlic, olive oil, salt, and pepper.
Rub the tomato and potato slices with the pesto mix.
Tear off two pieces of aluminum foil to make the grill packets. Split the potatoes and tomatoes between the two packets.
Remove the kabobs from the grill. You can either wrap them as is in the aluminum foil with the tomatoes and potatoes or slide the chicken off the skewers and into the grill packets. (2 kabobs per packet) Cook them for 8 to 10 minutes or until done.
Remove from the grill, serve and enjoy!
Serving tips and notes:
*To cook the potatoes just boil them in water for 12 minutes or until done. You want them to be cooked through and easy to slice, but not as soft as making mashed potatoes. You can skip cooking the potatoes but they are going to be a bit firm. We like ours to be fork tender.
You can also add more vegetables to the mix if you wish. This is also delicious with cabbage and carrots (like a grilled slaw salad).
There are a few steps to this dinner, but overall it is easy to prepare and the flavor is worth it. I don't know where pesto has been all my life, but I wanted a second helping! The kids weren't interested in trying them, but it was the perfect meal for two!
- 1 Package Johnsonville Lemon & Herb Chicken Kabobs
- 2 Plum tomatoes
- 2 Big potatoes, cooked
- 4 Tbsp pesto
- 1 garlic clove, minced
- Drizzle of olive oil
- Salt and Pepper to taste
- Preheat grill to medium. Grill the kabobs once (for around 2 minutes).
- Thickly slice the tomatoes and the potatoes.
- In a bowl mix the pesto with the garlic, olive oil and salt and pepper.
- Rub the tomato and potato slices with the pesto mix.
- Take the kabobs out of the grill, wrap them in aluminum foil with the tomatoes and potatoes and cook for 8 to 10 minutes or until done.
- Remove from the grill, serve and enjoy.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 526 Total Fat: 25g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 26mg Sodium: 714mg Carbohydrates: 64g Net Carbohydrates: 0g Fiber: 7g Sugar: 18g Sugar Alcohols: 0g Protein: 17g
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