Lemon Pesto Chicken Kabobs

• 4 boneless, skinless chicken breasts
• 1/3 cup Newman’s Own Classic Oil and Vinegar Dressing
• 1/3 cup purchased basil pesto (see notes)
• 3 T fresh-squeezed lemon juice (see notes)
• 1 T Spike Seasoning, or another all-purpose seasoning blend

Instructions

1. Trim visible fat and undesirable parts from chicken breasts and cut each breast into half lengthwise and then into 2 inch pieces.
2. Mix together the vinaigrette dressing, basil pesto, lemon juice, and Spike Seasoning (affiliate link).
3. Put the pieces of chicken into a Ziploc bag or plastic container with a tight-fitting lid, add the marinade mixture and turn over the bag or container until the chicken is coated with the marinade.
4. Let chicken pieces marinate in the fridge for 8-10 hours (or longer is fine.)
5. When you’re ready to cook, drain the chicken pieces into a colander placed in the sink and let chicken come to room temperature, discarding the marinade.
6. Brush or spray the grill with high smoke-point oil or non-stick spray and preheat grill to medium.
7. Thread chicken on to skewers. If you don’t have blade-type skewers (affiliate link) like I used or double skewers for kabobs (affiliate link), be sure to push the chicken tightly together so it won’t spin around on the skewers when you turn the kabobs.
8. Grill Lemon Pesto Chicken about 15 minutes, turning often, or until the chicken is lightly browned and firm, but not hard to the touch.
9. Serve hot.

Kayln’s Kitchen