Pesto chicken kabobs


I’m baaack!! I apologize… Once again… For being so quiet on my blog these days!! That being said… I got a huge record-breaking number of hits on April 24th super randomly!! So happy that people find my blog useful!! Or at least entertaining if not useful haha. Life has been busy with excitement concerning my career (I only food blog as a hobby and not full-time, so this has nothing to do with this blog), and many new friends have been made, which also makes me super happy since I find life to be the most colourful and enjoyable, the more people that are in it!

Summer is coming up..!!! And as much as I love cooking, there are a few new places that have been popping up in Vancouver that are my new favourite hang-outs, perfect for warm weather!! Can we talk about the Black+Blue patio…. AMAZE. They have recently opened up, about 2 weeks ago on a Sunday, and I have to say, I’m really loving it! Local pub in kits is great for those beach days, but Black+Blue takes the cake! Lots of buzz around that place. Also, new club in gastown called Brooklyn! Their launch party was last weekend, and I was quite impressed by how big it is! The music is awesome, and everyone treated us so well, loved the crowd, and the scene in general, and I think I can officially say goodbye to my previous favourite nighttime hangout place which was Lamplighter. On weekdays, Brooklyn only opens up half of the club as a lounge, and it’s called Alexander. So, local Vancouverites, where are your favourite summer hangout places?! I want to know!

Speaking of summer… A few weeks ago we had a bout of warm weather, and I took the opportunity to have a little BBQ on my balcony! Pesto chicken kabobs were on the menu, and were very filling! I feel like kabobs are so overlooked during BBQ season because everyone is so preoccupied with slabs of steak, and generic burgers and hot dogs (ew, hot dogs). But kabobs are so much more flavourful, and can be adapted to suit everyone’s dietary needs i.e. my friends’ annoying pickiness (haha for those friends who are reading, love youuu!!) I chose to make mine with chopped chicken breast, cherry tomatoes, zucchini, onion, mushroom, peppers, and all bathed in a delicious home-made pesto sauce. BY THE WAY, if you’ve been following along with my super infrequent posts, you’ll know that I’ve started an herb garden! I planted about 3 different herbs in each pot, and it’s become a bit of a Hunger Games war in there, as some herbs are obviously overtaking and outgrowing the others. Basil? Yes. Tons and tons of basil. Thyme? Mehhhh not so much, they’re hidden and slowing dying somewhere underneath the basil. And so, I used some of my beautiful basil to make the pesto!! Now I know that you may be thinking, “I don’t know what the big deal is, it’s just an herb garden”, but please understand, I kill absolutely everything I try to grow! My orchids only last about 2 weeks… So this herb garden is a sign that I’m a semi-competent human being. Hooray!!! Anyway, don’t use jarred pesto, I feel super Gwyneth Paltrow saying this, i.e. puritanical and snobby, but making it yourself is soooo much more satisfying, it tastes a million times better!!! Unless you don’t have a food processor. Then by all means, go buy a jar of it. Or come over and I’ll make it for you with plenty of my amazing sangria to wash it all down 😉



  • Olive oil
  • Pine nuts
  • Fresh basil leaves that you grew in your very own herb garden
  • Chunks of beautiful, smelly parmesan


  • Chicken breast, cut into bite-size pieces
  • Zucchini
  • Mushrooms
  • Cherry tomatoes
  • Red onion
  • Red and green peppers

So, in your food processor, throw in the basil, pine nuts, and parmesan. Note: Do not throw in huuuge chunks of parmesan like I did, or when you turn it on, it will sound scary. Then, start slowly drizzling in olive oil from the top, until you get a nice pesto-y consistency. Like soooo:


In a bowl, mix together all your chopped ingredients and add the pesto.


You could always just skewer the ingredients first, and then baste with the pesto, but I wanted every nook and cranny coated with pesto, so that’s why I chose to toss it all in a bowl, and then skewer. Finally, grill! It’s sort of annoying to flip the unevenly and oddly shaped skewers on the grill, specially with things like the zucchini rotating when you don’t want them to, but be patient, bear this first-world-problem, and ye shall receive a magnificent dinner. Best consumed with sangria.

Also: I was so excited about the kabobs that I somehow forgot to take a “finished’ photo, so all the pics I have are of the raw skewers… DON’T JUDGE ME I CAN FEEL YOU JUDGING ME




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