Grilled Pesto Chicken Kabobs Recipe

Grilled Chicken and Vegetable Kabobs

Ingredients:

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

Directions:

1. In a glass bowl, whisk together vegetable oil, cooking sherry, pesto, lemon juice, salt, and pepper to create the marinade.
2. Add the chicken pieces to the bowl and stir to ensure they are evenly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for better flavor infusion.
3. Preheat your grill to medium-high heat, lightly oiling the grate to prevent sticking.
4. Thread the marinated chicken, mushrooms, zucchini, red onion, and grape tomatoes alternately onto the skewers. Be sure to reserve some of the marinade for later use.
5. Place the prepared kabobs onto the preheated grill. Cook them for 10 to 15 minutes, turning occasionally, and brushing them with the reserved marinade as they cook. Continue grilling until the chicken is fully cooked and the juices run clear.

Cook's Note:

If using wooden skewers, be sure to soak them in water for at least 20 minutes before threading the ingredients. This will help prevent them from burning on the grill.

Nutrition Facts (per serving):

Servings: 6

Calories per serving: 263