Got To Be NC
Recipe by: Lisa Prince

The Summer Sauce is from Southern Living July 2017. No need to re-create a sauce that is delicious! The great thing about kabobs is you can change up the meats and vegetables to what is in season.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes
Meal Type: Entree
NC Ingredients: chicken, squash, red pepper, eggplant, onion

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Ingredients

Chicken and Vegetables:
2
boneless skinless chicken breasts cut into 1-inch cubes
1
medium-size yellow squash cut into 1-inch cubes
1
medium eggplant cut into 1-inch cubes
1
red pepper cut into 2-inch pieces
1
medium sweet onion cut into 2-inch pieces
1/2
tsp. salt
1/4
tsp. pepper
Summer Sauce:
2
cups fresh basil, tight-packed
3/4
cup extra-virgin olive oil
1/2
cup fresh flat-leaf parsley loose-packed
1/4
cup fresh mint, loose-packed
1
Tbsp. lemon zest
2
tsp. fresh lemon juice
1
tsp. salt
1
clove garlic

Directions

Chicken and Vegetables:

Preheat grill to medium-high. Thread chicken and vegetables alternately onto skewers (if using wooden skewers soak in water according to package directions). Sprinkle with salt and pepper, and brush with summer sauce until coated.

Grill uncovered, turning occasionally and brushing with summer sauce, until vegetables and tender and chicken is cooked through and no longer pink, 20 to 30 minutes.

Summer Sauce:

Place all the ingredients into a food processor or blender and process until smooth. Add additional salt or lemon juice if desired. Cover and chill until ready to use. Use within 2 days.

Reserve 1/3 cup for dipping.