Every summer, we subscribe to Tagge Farm’s CSA  (community supported agriculture), where we pay for a share in the farmer’s crop, and get a weekly box of fresh picked produce through the summer and fall. This week, we got a lot of beautiful zucchini, so I decided to do some chicken kebabs with zucchini and other vegetables.

Zucchini are terrific on the grill. They have a lot of water, so the dry grill environment helps pull out the moisture for rich, silky zucchini.

Cut your zucchinis into thick rounds.

Next, stem 8 ounces of cremini mushrooms. The stems should pull right off.

Cut up a red onion into rough inch square pieces, 2 layers thick.

Cut up a couple of boneless skinless chicken breasts into rough inch cube pieces.

Season the chicken with a tablespoon of pesto. 

Season the vegetables with a tablespoon of extra virgin olive oil and 2 teaspoons of Greek seasoning.

Next, assemble the kebabs.

Place the kebabs on a very hot grill. Close the lid and cook.

Rotate the kebabs 1/4 turn every 4 minutes, for 12 minutes total cooking time. Tongs are the easiest way to handle kebabs.

Serve with rice. I cooked 1 cup rice in 2 cups chicken broth with a tablespoon of lemon juice, and a tablespoon of freeze dried parsley.