Chicken Kabob with Mint Pistachio Pesto Recipe

By Churchill Downs Executive Chef David Danielson

  • 16 oz boneless skinless chicken breast
  • 2 sups mint-pistachio pesto divided
  • 8 wooden or metal skewers 12 inch length
  • Kosher salt and fresh cracked black pepper 
  • Cut the chicken into 1 ½ inch cubes and season generously with salt and pepper.  
  • Allow the chicken to sit seasoned for at least 15 minutes.  
  • If using wooden skewers soak them in water for at least 1 hour before preparing the skewers.  
  • Skewer the chicken meat and brush with 1 cup of the pesto and grill until you reach an internal temperature of 165 degrees.  
  • Once finished brush chicken with the remaining pesto. Use a clean brush to avoid cross contamination and serve immediately.
Mint Pistachio Pesto
  • 1 cup mint leaves
  • 1/3 cup roasted, salted, shelled pistachios
  • 1 small clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • Juice of 1/4 lime
In a small food processor, combine the mint, pistachio, garlic, salt and lime juice.  While processing add the olive oil in a slow steady stream until desired consistency.
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