It’s been so hot here lately so I decided to grill some kebabs for dinner one night to keep the house cool. I had a bunch of basil that needed using up so I made a batch of pesto and marinated some chicken in it. I also marinated a bunch of veggies in some of the pesto as well. I like to keep my chicken and veggies separate on the skewers because they cook at different times. I served these skewers with some Garlic Rice and the Peach and Burrata Salad for a delicious and healthy meal.
Make the pesto.
In a dry skillet over medium heat, toast pine nuts for 3-5 minutes or until golden brown, tossing often.
In your food processor add the garlic and pine nuts then pulse until chopped. Add basil leaves, Parmesan cheese, salt and pepper then pulse until well blended. Slowly pour the olive oil in while the mixer is on. Make sure to scrape the sides then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary.
Place all the cut veggies into a dish. Add 2 tablespoons of pesto, to taste, then toss until evenly coated. Skewer the veggies one at a time, trying to get a couple of each one on a skewer. Cover and place into the refrigerator to marinate for 45-60 minutes.
Cut the chicken into same sized chunks and place into a glass dish. Add 2-3 tablespoons of pesto, to taste, then toss until evenly coated. Skewer the chicken along with some red onion. Cover and place into the refrigerator to marinate for 45-60 minutes.
Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with olive oil cooking spray. Place the vegetable skewers on the HOT grill and cook, turning every 3 minutes, for 9 minutes, or until the veggies are tender. When the veggies have just a few more minutes to cook, add the chicken skewers to the grill. Cook about 4 minutes; turn and continue cooking until chicken is cooked through, about 3-4 minutes, or until cooked through. Remove to a serving platter. Enjoy.