Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
10 mins
additional:
4 hrs
total:
4 hrs 30 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Marinade:
Kabobs:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If you're using wooden skewers, soak them in water for 20 minutes prior to use.

Nutrition Facts

263 calories; protein 26.4g; carbohydrates 6.4g; fat 14.5g; cholesterol 66.3mg; sodium 327.3mg. Full Nutrition
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