Greek Chicken Skewers With Pesto Sauce

These Greek chicken skewers with pesto sauce are made with cubed chicken breast, cherry tomatoes, a quick homemade Greek seasoning, and warmed pesto brushed over the top right after grilling. They’re simple, full of herby flavor, and make a good summer dinner when you want something easy.

This one came together the way some of the best recipes do, by accident. I already had a batch of homemade Greek seasoning sitting in my spice cabinet from another recipe, we were stocked up on jars of pesto like we were preparing for a shortage, and the two ended up together on grilled chicken skewers. It was one of those dinners I threw together real quick that turned out way better than expected, and it has stuck with me ever since.

WHAT MAKES THIS RECIPE WORK & WHAT MAKES IT GREEK

This recipe doesn’t have a long fussy prep. The Greek seasoning gives the chicken a savory earthy robust herby base, and the pesto adds that rich basil parmesan finish at the end. It’s a really good combination with the charred chicken, with the soften and sweeten tomatoes.

INGREDIENT NOTES & SWAPS

Fresh vs. Fast: Homemade seasoning gives you the freshest flavor and control over the balance, but store bought seasoning and prepared pesto are fantastic shortcuts for busy weeknights.

Watch the salt: My homemade Greek seasoning in the recipe card is perfectly balanced for this dish. However, if you are short on time and use a store bought Greek mix and a jarred pesto, but proceed with caution! Both have a high salt content, so you likely won’t need to add any extra salt to the chicken before cooking.

HOW TO PREP THE SKEWERS FOR EVEN COOKING

Cut Size & Assembly

The absolute best way to prevent dry, rubbery chicken is nailing the cut size. You want chunky, uniform 1-inch to 1.5-inch cubes. If you have tiny pieces threaded next to giant chunks, the small ones will dry out well before the larger pieces are cooked through.

When threading your skewers, leave a tiny bit of space between the chicken and the optional cherry tomatoes so the heat can circulate evenly. Try not to pack them tightly together.

Skewer Prep: Wood vs. Metal

If you are using wooden skewers, soaking them in water for at least 5 minutes is mandatory so the ends don’t scorch or catch fire over the hot grates. If you want to skip this step in the future, flat metal skewers are a great investment, because they don’t need soaking, and their flat shape actually prevents the chicken from spinning around when you try to flip them.

HOW TO COOK THESE KABOBS (3 Ways)

The recipe card below details my absolute favorite way to make these, which is on the grill, but this recipe is incredibly versatile depending on the weather and how much time you have.

1. The Grill Method (For the Best Char) – This is my go to. You will know the skewers are getting close to done when the chicken easily releases from the grates with a nice golden char.

2. The Oven Method (For Rainy Days) – If you are stuck inside, you can easily bake these. Place the assembled skewers on a wire rack set over a foil lined baking sheet. Bake at 400°F until the chicken is cooked through, then flip your oven to broil for the last 1 – 2 minutes to get a little browning before brushing on your pesto.

3. The Air Fryer Method (For Fast Weeknights) – If your skewers are short enough to fit in your air fryer basket (or if you cut your wooden sticks down to size), this is the fastest method. Cook them at 380°F, flipping halfway through, until the chicken reaches a safe internal temperature. Brush them with pesto right as you pull them out.

Pro tip: Always brush your warmed pesto on after the skewers come off the heat. Pesto burns easily over an open flame or a higher heat, so adding it at the end keeps the basil flavor fresh.

GRILLING TIPS & TROUBLESHOOTING

My tips for chicken browning too quickly: If your grill runs hot and the outside of the chicken is browning way too fast while the center is still raw, don’t panic. Simply slide the skewers over to a cooler, indirect heat zone of the grill and close the lid. This allows the chicken to finish cooking through without burning the outside.

Preventing the pesto from burning: Never brush the pesto on while the chicken is over the direct flames. Pesto is full of oil, parmesan, and delicate basil. It will scorch quickly and turn bitter. Brushing it on right after you pull the chicken off the grill keeps the flavor fresh and the color bright.

How to stop sticking: If you try to flip your skewers and the chicken feels stuck to the grates, stop pulling! Meat naturally releases from hot grill grates once it has formed a good, solid crust. Give it another 30 to 60 seconds and try again, then it should lift easily.

VISUAL CUES FOR PERFECT SKEWERS

The step by step instructions are in the recipe card, but here is exactly what to look (and smell) for while you are cooking:

• The Chicken: It should look lightly golden in spots with a little grill color on the edges.
• The Tomatoes: You want these to look slightly softened and blistered.
• The Pesto Finish: Once the chicken is cooked through, the skewers will smell really herby. Brushing on the warm pesto right at this moment wakes everything up. The heat of the chicken loosens the sauce, allowing it to cling to the meat instead of just sitting on top.

WAYS TO SERVE THEM

This meal is incredibly light, so you don’t need heavy sides weighing it down. Serve it alongside:

• a crisp cucumber salad
• some grilled zucchini
• a simple bed of Mediterranean rice

Any extra pesto on the side is worth keeping on the table for dipping. Pair this with my Sparkling Peach Strawberry Sangria for your parties and you’re all set! Between the sangria and the tomatoes on the skewers, I consider this as your fruit and veggie quota fully met for the day!

2-MINTUE GREEK YOGURT PESTO DIP VARIATION

If you love a creamy dipping sauce, you have to try this quick variation.

To make a Greek yogurt pesto dip, simply take your leftover pesto sauce and fold it into a few spoonfuls of plain, unsweetened Greek yogurt. It instantly transforms the oil based pesto into a thick, tangy, creamy dip that is absolutely perfect for serving on the side with these.

STORAGE & REHEATING TIPS

My storage hack: Pull the chicken and tomatoes off the wooden sticks before you pack them away. It makes them so much easier to fit in your containers and much less a headache to reheat the next day.

Reheating: When you are ready to eat, reheat the chicken gently in the microwave or on the stovetop just until warmed through so it doesn’t dry out. Adding a little extra fresh pesto after reheating helps bring back the moisture!

FAQs

MORE GRILLING RECIPES

If you’re putting together a grilling menu, my Apricot Ginger Chicken Skewers are another easy skewer recipe with a completely different flavor that works really well for cookouts and any casual dinners.

For another grilled option that feels a little heartier, try my Citrus Marinated Steak, which brings bright bold flavor to the table with it’s citrusy marinade.

GRILLING RECIPES

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