Fire up the grill! These tasty grilled chicken kebabs come together in 30 minutes, perfect for a casual alfresco meal. If you’ve never added baby arugula to homemade pesto, prepare for a real treat.
2 cups packed baby arugula leaves
1 cup loosely packed basil leaves
1/4 cup pine nuts, toasted
2 small garlic cloves, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
5 tablespoons extra-virgin olive oil, divided
1 small zucchini, cut into 1⁄4-inchthick slices, then cut into half-moons (about 1 1⁄2 cups)
1 small yellow squash, cut into 1⁄4-inch-thick slices, then cut into half-moons (about 1 1⁄2 cups)
1 small Vidalia or other sweet onion, cut into 8 wedges and separated into pieces (about 1 cup)
1 teaspoon sherry vinegar
1 1/4 pounds chicken breast
Place arugula, basil, pine nuts, garlic, lemon juice, salt, pepper, and 4 tablespoons of the oil in the bowl of a mini food processor; pulse until smooth, about 10 times, scraping sides of bowl occasionally.
Place zucchini, squash, and onion in a medium bowl; toss with vinegar, 2 tablespoons of the pesto, and remaining 1 tablespoon oil. Place chicken pieces in a separate bowl, and toss with 2 tablespoons of the pesto.
Preheat grill to medium-high (about 450°F). Thread chicken and vegetables alternately onto each of 8 (6-inch) bamboo skewers. Place kebabs on oiled grates; grill, uncovered, until chicken is cooked through and vegetables are tender and lightly charred, about 4 minutes per side. Serve chicken-and-vegetable kebabs with remaining pesto.