Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
1lb.bonelessskinless chicken breast, diced into 1-inch pieces
1cupbasil leaves
1/3cupextra-virgin olive oil
1/2cupwalnuts
2small garlic clovesminced (about 2 teaspoons)
0.5ounceParmesan cheese
1/4teaspoonsalt
1medium zucchinicut into 1/2-inch thick half-moon pieces
1orange or yellow bell peppercut into 1-inch pieces
1/4red onioncut into 1-inch pieces
6metal or bamboo skewers
Instructions
1. Prepare the pesto by combining basil, olive oil, walnuts, garlic, Parmesan cheese, and salt in a small food processor or blender. Process until no large chunks remain.
2. Place chicken in a medium-sized bowl and pour pesto over top, stirring to coat chicken. Allow to marinate for at least 20 minutes, but no longer than 60 minutes.
3. Preheat grill and if using bamboo skewers, soak them in water for 20 minutes.
4. Assemble Italian Chicken Skewers by adding the marinated chicken, bell pepper, zucchini, and red onion, alternating until the skewer is filled. Repeat with all skewers.
5. Place kebabs on grid over medium ash-covered coals, or over medium heat on preheated gas grill. Cook for about 4 minutes, then turn kebabs over and cook for an additional 3-5 minutes until chicken has reached internal temperature of 165 degrees F.