serves 4
- 1/8 tsp black pepper
- 1/4 cup pine nuts (toasted)
- 2 clove garlic (minced)
- 1 cup fresh packed basil leaves ((1 bunch of basil))
- 1 tbsp olive oil
- 8 bamboo skewers
- 2 tbsp Parmesan cheese (freshly grated)
- 1 1/4 lbs boneless, skinless chicken breasts (cut into 24 cubes)
- 2 med zucchini (cut into 24 pieces)
- 24 whole cherry tomatoes
- Soak the bamboo skewers in warm water for at least 30 minutes.
- Preheat an indoor or outdoor grill.
- While the skewers soak, blend the olive oil, garlic, basil, pine nuts, black pepper, and Parmesan cheese in a blender or food processor.
- Thread alternating pieces of chicken, zucchini, and tomato onto the soaked skewers, using 3 pieces of each.
- 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.