Pesto Chicken 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:

• Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
• Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Place the skewers into the grill pan and set the timer for 3 minutes.
• Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Allow to rest for about 5 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.