Ingredients
60 ml vegetable oil
30 ml cooking sherry
30 ml prepared pesto
15 ml freshly squeezed lemon juice
2.5 g salt
1.25 g pepper
680 g boneless skinless chicken breasts, cut into 2.5 cm chunks
225 g mushrooms
1 small zucchini, cut into chunks
1 medium red onion, cut into chunks
12 grape tomatoes
6 metal skewers
Directions
Step 1
In a glass bowl, whisk together the vegetable oil, sherry, pesto, lemon juice, salt, and pepper. Add the chicken chunks and stir to coat. Cover and refrigerate for at least 4 hours or overnight.
Step 2
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Step 3
Thread the marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto the skewers, reserving the remaining marinade.
Step 4
Place the skewers on the preheated grill and cook, turning occasionally and brushing with the reserved marinade, until the chicken is cooked through and the juices run clear, about 10 to 15 minutes.