4 chicken breasts, cut into 1-inch dice
2 small eggplants, cut into 1-inch dice
15 baby red and yellow bell peppers
Zest of 2 oranges
Extra-virgin olive oil, as needed
Salt and pepper
Red pepper flakes, for sprinkling
2 pounds fresh mozzarella, cut into 1-inch cubes
Pesto, for topping
Place the chicken in a bowl. Put the eggplant cubes in a separate bowl and add the peppers.
Sprinkle the chicken with a third of the orange zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
Sprinkle the vegetables with another third of the zest, and some oil, salt, pepper and red pepper flakes to taste. Toss well.
Preheat a grill for cooking over medium-high heat. Build skewers, alternating chicken cubes with vegetables. Lightly oil the grill grates. Grill, turning once, until the chicken is cooked through and the vegetables are charred and tender, 2 minutes per side.
Meanwhile, place the mozzarella cubes in another bowl and sprinkle with the remainder of the zest, along with some oil, salt, pepper and red pepper flakes to taste. Toss well.
Thread the mozzarella cubes on the tops and bottoms of each of the skewers. Drizzle with pesto and serve immediately.
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