Grilled Pesto Chicken and Tomato Kebobs

Ingredients:

• 1 cup fresh basil leaves, chopped

• 1 clove garlic

• 1/4 cup grated Parmigiano Reggiano

• kosher salt and fresh pepper to taste

• 3 tbsp olive oil

• 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes

• 24 cherry tomatoes

• 16 wooden skewers

Directions:

1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. (This can be made a day ahead to allow for longer marinating time and great flavor)

2. Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

3. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

*Note: Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn.