Grilled Pesto Chicken Kabobs

Whisk oil sherry pesto lemon juice salt and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Thread marinated chicken mushrooms zucchini red onion and tomatoes alternately onto skewers. Reserve remaining marinade.

Place kabobs onto the preheated grill and cook turning occasionally and brushing with the reserved marinade until chicken is cooked and juices run clear 10 to 15 minutes.