Description
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.
Ingredients
- ¼ cup vegetable oil
- 2 tablespoons cooking sherry
- 2 tablespoons prepared pesto
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 4 hrs 30 mins
Servings: 6