Chicken and Veggie Kabobs with Pesto

5 from 1 vote

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

Prep Time10

Cook Time15

Total Time25

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

Servings: people

Calories: 280kcal

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

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.