Chicken Pesto Kabobs Recipes

Steps:

• 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.

Steps:

• If using wooden skewers, soak them in water at least 20 minutes to prevent burning.
• Quarter the onion, and separate the layers. Put in a large ziploc or tupperware.
• Take out the "guts" from the pepper, and chop into 1" pieces. Put these in the same container as the onion.
• Remove any fat from the chicken and cut into 1-1.5" pieces. Throw in with the veggies. Drop in the pesto sauce and shake well to coat everything.
• Skewer the onion, pepper, chicken and tomatoes. Grill or Broil the kabobs for about 4 minutes per side.