Not being fresh off a 21 hour flight like Jen, I bought my veggies and chicken separate so I could chop them up myself. This time I went with yellow zucchini, onion, mushrooms and grape tomatoes. I also opted to forgo the shrimp since I thought the chicken would reheat better and, as I mentioned before, we always have leftovers. I let the chicken marinate in the glaze for 4 hours while we relaxed outside. Finally, we assembled the kabobs which took less than 20 minutes while simultaneously preheating grill.
|Ready to cook!|
Hope you had a wonderful holiday weekend.