 weather report for the balance of the week is emphasizing high humidity and no one wants to be in the kitchen cooking. You can go out to eat or maybe even pick up a meal to go at any of your local food stores, but what if you can prepare something at home for less money? I'm always on the hunt for interesting recipes. I came across one for grilled chicken kebabs with arugula pesto in Southern Living Magazine, March 2017. The recipe has an active time of just 30 minutes, which is terrific for a quick meal after the beach. While I would normally prepare the pesto that this recipe calls for, I happened to have homemade basil pesto in my refrigerator. The arugula is peppery and would have made a good foil against the chicken. In lieu of chicken tenders that the recipe called for, I substituted boneless chicken breasts I purchased at Pastosa, Manasquan ($3.99/lb.). One bowl was needed to coat the chicken and another bowl for the zucchini, squash and onion. Once that was done, it was time to place the ingredients on skewers for grilling. As my chicken was a little thicker than tenders, I grilled them for a few minutes longer than the recipe called for. I must say the basil pesto was delicious on the kebabs. It gave both the chicken and vegetables great flavor. The next time, I'll make the arugula pesto to see if it gives the dish more zing.
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