- 1 1/4lbs boneless skinless chicken (cut into 24 cubes)
- 2 medium zucchinis (cut into 24 pieces)
- 24 cherry tomatoes
- 1 lg red onion (cut into chunks)
- 2 cloves of garlic, minced
- ¼ c pine walnuts
- 1 c packed fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp grated parmesan cheese
- Black pepper to taste
- Preheat an indoor or outdoor grill.
- Blend the olive oil, garlic, basil, pine nuts, black pepper, and cheese in a food processor.
- Alternate pieces of chicken, zucchini, onion and tomato onto 8 metal skewers, using 3 pieces of chicken, 3 pieces of zucchini, 3 tomatoes and onion as desired.
- Brush the kabobs with the basil mixture, coating well.
- Grill the kabobs about 7 minutes, brushing with the basil mixture until it is all used. Turn the kabobs frequently until the chicken is cooked through and reaches 165 degrees F.