Chicken kebab with green sauce

Ingredients:

• 1 kg skinless and boneless chicken breast, cut into 2.5 cm pieces.
• 4 tbsp olive oil + extra for greasing the grill grate
• Zest of 1 lemon + 2 tbsp. l. juice
• 1/4 cup pine nuts
• 1 cup fresh basil
• 1 clove garlic, crushed and peeled
• 1 large ripe avocado
• Special equipment: 6 metal skewers, 30 cm long, or 12 bamboo skewers, 15 cm long.

Preparation:

1. Preheat an outdoor grill or grill pan to medium heat.
   
   In a large bowl, combine 1 tablespoon of olive oil and lemon zest. Add the chicken to the oil and toss to coat. Season with salt and pepper. Thread the chicken pieces onto metal or bamboo skewers.
2. In a small skillet over medium heat, stirring frequently, toast the pine nuts until light golden brown, 3-4 minutes. Let cool.
3. Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt, and a pinch of ground black pepper in a food processor. Process to a coarse paste. Add the avocado, lemon juice, and the remaining 3 tablespoons olive oil and process until smooth.
4. Grill the chicken, turning frequently, until cooked through, 5-7 minutes. Serve with a spoonful of green sauce.