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:

• Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.
• Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.
• Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.