Grilled Pesto Chicken Kabobs

Pesto can sometimes be overpowering, but not in this recipe! Using it in a marinade adds the wonderful flavors of basil and garlic, without taking away from the natural flavors of the chicken and vegetables.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 263 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup vegetable oil
• ¼ teaspoon pepper
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons prepared pesto
• 12 grape tomatoes
• 1 (8 ounce) package mushrooms
• 1 medium red onion, cut into chunks
• 2 tablespoons cooking sherry
• 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
• 1 small zucchini, cut into chunks
• 6 metal skewers

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.

Step 3

Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.

Step 4

Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.