2large chicken breastsroughly 2 pounds, sliced into 1/2 inch chunks
3multi-colored bell pepperssliced into 1/2 inch chunks
1large red onionsliced into 1/2 inch chunks
1zucchinisliced into 1/2 inch chunks
6tbspsun-dried tomato pestowe get ours from aldi, called rosso pesto
Prepare all vegetables and chicken - place them in a large bowl.
Mix in the sun-dried tomato pesto sauce and toss throughly. Since all vegetables vary in size, if you feel more is needed for adequate flavor - add it now.
Skewer the chicken and vegetable mixture. We typically do chicken, pepper, onion and then zucchini until we run low of one of the ingredients - then you can just start layering them in whatever sounds/looks great!
With the grill turned on to medium-high heat, lay the kabobs on the grill. Cook each side (there are 4 sides) for about 4 minutes each. Pull a piece of chicken off and check to see if it's done.
Pull the kabobs off the grill and allow them to rest for several minutes, or the chicken will taste very dry.