Pesto Chicken Kebobs

This is a keeper!  Great recipe to serve to company.  It is pretty and goes really well with lemon marinated veggie salad.

Ingredients:
2 boneless, skinless chicken breasts, cut into 1-2-inch cubes
1/2 cup fresh lemon juice
2 cloves minced garlic
1/2 cup pesto sauce (I make my own, omitting the parmesan cheese-recipe included)
1/2 tsp salt
1 tsp coarse ground pepper
1 medium onion cut into 1-2 inch pieces
Optional- 1/2 tsp Italian red pepper flakes

Directions:
Marinate chicken and onion in lemon, garlic, salt/pepper, and pesto sauce for 2 hours.




Heat grill to 325 degrees.  Thread chicken and onion on skewers.  Place on grill turning 1/4 turn about every 4-5 minutes until chicken is cooked.  Baste chicken with remaining sauce as you turn.  Turn grill to 375, to put grill marks on chicken turning twice.


Vegan Pesto Sauce:

3 cups fresh basil leaves

3 cloves garlic

1 cup olive oil

1/3 cup fresh lemon juice

1 cup pine nuts or walnuts (for those with nut allergies, substitute 1 cup chick peas)

1/4 cup sun-dried tomatoes (optional but really yummy!)

Salt/pepper to taste

Puree ingredients in food processor until thoroughly blended.