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Pesto Chicken Veggie Kabobs

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
270 min
SERVINGS
6 servings
Dinner
Pesto Chicken Veggie Kabobs
Ingredients
  • 1/4 cup vegetable oil
  • 2 tablespoons cooking sherry
  • 2 tablespoons prepared pesto
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 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
1
Combine oil, sherry, pesto, lemon juice, salt, and pepper in a glass bowl. Mix well to create a uniform blend. Add chicken pieces and stir until they are evenly coated with the mixture. Cover the bowl with a lid or plastic wrap and refrigerate for 4 hours to overnight.
2
Prepare an outdoor grill by preheating it to medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
3
Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes in an alternating pattern onto skewers. Set aside the remaining marinade for later use.
4
Place kabobs on the preheated grill and cook, turning occasionally and brushing with the reserved marinade, until the chicken is cooked through and the juices run clear, 10 to 15 minutes.