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A delicious pesto marinade adds flavor and color to these chicken and vegetable kebabs.

Pesto Chicken & Vegetable Kebabs

1/4 cup BUITONI® Refrigerated Pesto with Basil

Grated lemon peel from 1 lemon

Juice from 1 lemon

1/2 pound boneless, skinless chicken breast halves, cut into 1-inch pieces

1/2 pound assorted vegetables (cherry tomatoes, bell pepper cubes, zucchini wedges, button mushrooms and/or eggplant cubes)

4 (10-inch) skewers

Salt and ground black pepper

1. Combine pesto, lemon peel and lemon juice in large, resealable plastic bag. Add chicken and vegetables; seal. Marinate in refrigerator for 1 hour.
2. Thread chicken and vegetables alternately on skewers; discard any remaining marinade.
3. Preheat grill or broiler. (Place kebabs on baking sheet if broiling.) Grill or broil for 5 minutes; turn over. Grill or broil for an additional 3 minutes or until vegetables are tender and chicken is cooked through. Season with salt and pepper.

Makes 4 servings.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.

Recipe and photograph courtesy of Nestlé®, through ECES, Inc., Electronic Color Editorial Services.

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