Chicken Kabobs with Pineapple Sage & Macadamia Nut Pesto

For the Kabobs:

1 Tbsp. Worcestershire Sauce

1 Tbsp. Olive Oil

1 Tsp. Onion Powder

1 Tsp. Garlic Powder

Salt, Pepper to Taste

4 Chicken Breasts, Cut into 1 inch pieces

1 Large Yellow Onion, cut into pieces

8 Mini Sweet Peppers, cut into pieces

2 C. Portobello Mushrooms, cut into pieces

In a large bowl, whisk together Worcestershire sauce, olive oil, onion powder, garlic powder, salt and pepper. Place chicken in bowl. Refrigerate for at least 4 hours, up to overnight. Preheat the grill to high heat. Thread chicken and vegetables alternately on to skewers. Lightly oil the grill grate. Place skewers on grill and cook for 13-15 minutes, rotating on all sides. Serve with pesto.

For the Pineapple Sage Pesto:

1 Garlic Clove

1/4 C. Macadamia Nuts, Roasted & Unsalted

1 C. Fresh Pineapple Sage Leaves

1 Lime, Juiced

1/4 C. Olive Oil

1/4 C. Grated Parmesan &  Romano Cheese

Salt, Pepper to Taste

Place all ingredients into food processor. Puree until desired consistency. Season to taste. Serve with chicken kabobs.