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.
vegetable oil
¼
cup
cooking sherry
2
tablespoons
prepared pesto
2
tablespoons
freshly squeezed lemon juice
1
tablespoon
salt
½
teaspoon
pepper
¼
teaspoon
boneless skinless chicken breasts, cut into 1-inch chunks
1 ½
pounds
mushrooms
1
(8 ounce) package
zucchini, cut into chunks
1
small
red onion, cut into chunks
1
medium
grape tomatoes
12
6 metal skewers
 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.
  Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
  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.
