Pesto Chicken and Zucchini Kabobs
As my coworker Cindy
says every Thursday, “It’s Friday eve!!”
Normally, on this holy
of all holy days I am stoked. Only one more work day to get through till you
get to relax for a full 48 hours.
Not this Thursday.
Today has been filled with a new found dread. The dread of painting. Last
weekend Wes and I spent a full three days painting his ceiling from poop brown
to a nice white. It was awful. Seriously, horrible. But it looks amazing and in
the long run will be totally worth all the sweat and soreness.
So this weekend we are
gearing up for round two. Painting the walls. While I do think part two will be
a little less painful, it is still going to suck.
While the paint is
drying we will have to head out door for sustenance. So I’m firing up the grill
with these tasty little morsels.
You will need…
1 tablespoon olive oil
4 large chicken
breast, cut into about 1 inch chunks
1 zucchini, sliced
about ¼ inch thick
1 yellow summer
squash, sliced about ¼ inch thick
1 onion, chopped into
1 inch chunks
Salt and pepper to
taste
10 wooden skewers,
soaked
Start by lightly oiling and heating the
grill to a medium high heat.
Season the chicken
well with salt and pepper and pour about ½ the homemade pesto and set aside to marinate
for about 10 minutes.
Toss the remaining
pesto with the onions, squash and zucchini.
Skewer the chicken and
veggies, alternating ingredients until all the chicken and veggies are
skewered.
Grill the kabobs until
the chicken is cooked through, about 5 minutes a side.
Serve the kabobs hot
by themselves or on a bed of rice or potatoes.
Love and Beer Floats
Angela
Pesto Chicken and Zucchini Kabobs
1 tablespoon olive oil
4 large chicken breast, cut into about 1 inch chunks
1 zucchini, sliced about ¼ inch thick
1 yellow summer squash, sliced about ¼ inch thick
1 onion, chopped into 1 inch chunks
Salt and pepper to taste
10 wooden skewers, soaked
Start by lightly oiling and heating the grill to a medium high heat.
Season the chicken well with salt and pepper and pour about ½ the homemade pesto and set aside to marinate for about 10 minutes.
Toss the remaining pesto with the onions, squash and zucchini.
Skewer the chicken and veggies, alternating ingredients until all the chicken and veggies are skewered.
Grill the kabobs until the chicken is cooked through, about 5 minutes a side.
Serve the kabobs hot by themselves or on a bed of rice or potatoes.