It is early May here in the Midwest, and we have had a heat wave! These Chicken and Veggie Kabobs with Pesto are a perfect dinner to throw on the grill. We were spoiled with a few weeks of temperatures in the high 70’s, which means grilling season is here. Well, until I woke up this morning and was greeted with blustery temps in the low 40’s. Okay, so the warm weather is not here to stay just yet. But you better believe that when Mother Nature cooperates, we will be spending time outside and cooking on the grill.

Recipe Notes

Buy whatever veggies you like; cherry tomatoes, cooked potatoes, or yellow squash would be a nice addition to these as well. Just make sure you cut everything to a similar size. See how the zucchini and sausage are the same?

I love the precooked chicken sausages, but the ones I find at my Kroger are pretty expensive. If you are lucky enough to have an Aldi around, I found a good brand for 2.99! That is almost half the price of what I found at Kroger!

A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow my Facebook page where I post all of my new recipes and ideas! Feel free to check out some of my recipes here!

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5 from 1 vote

Chicken and Veggie Kabobs with Pesto

Fresh veggies and procooked sausage make for a healthy dinner any day of the week

Course Dinner, Grilling/BBQ, Main Dish, Poultry

Cuisine Dairy Free, Egg Free, Fourth of July, Memorial Day, Labor Day, High Protien, Low Carb, Quick and Easy, Spring, Summer

Keyword grill recipes, grill season, kabob recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 280

Equipment

Ingredients

2 bell peppers cut into chuncks
1 zucchini split lengthwise and cut into 1 inch half moons
8oz package whole mushrooms large ones cut in half
1/2 red onion cut into chunks
1 package fully cooked chicken sausage cut into 1 inch chunks, I used garlic flavor
1/4 cup pesto
skewers wooden or metal
salt and pepper

Instructions

Preheat your grill or grill pan.
Take the time to cut all your veggies and sausage around the same size. Start adding all the ingredients to the skewers piece by piece alternating as you go. You can customize per person or make them all the same whatever you prefer. My husband hates mushrooms so I made a few without them for him.
When they are all skewerd up brush them on both sides with the pesto and season with some salt and pepper. Brush a little oil on the grill grates and place the kabobs on the grill. Cook them to your liking, the sausage is already cooked through. We did about 5-7 minutes on each side with the grill closed. Try to only flip them once or else the food may start coming loose of the skewers and falling off.