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

Homemade pesto

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

Homemade pesto

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.