Grilled Chicken Kebabs with Arugula Pesto

Name: Grilled Chicken Kebabs with Arugula Pesto
Total time: 30 min
Yield: Serves 4
Ingredients: 2 cups packed baby arugula leaves; 1 cup loosely packed basil leaves; ¼ cup pine nuts, toasted; 2 small garlic cloves, coarsely chopped; 1 tablespoon fresh lemon juice; 1 teaspoon kosher salt; ½ teaspoon black pepper; 5 tablespoons extra-virgin olive oil, divided; 1 small zucchini, cut into 1/4-inch-thick 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 ¼ pounds chicken breast tenders, cut crosswise into thirds

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Wake up your grill from winter hibernation with flavorful skewers (chicken, sweet onion, and zucchini) paired with a zippy arugula pesto on the side. Serve with plenty of crusty bread to mop up the pesto.

This Story Originally Appeared On southernliving.com

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Grilled Chicken Kebabs with Arugula Pesto

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Grilled Chicken Kebabs with Arugula Pesto

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Grilled Chicken Kebabs with Arugula Pesto