Aimee and I made these totally awesome chicken-and-veggie kabobs Friday night. Well, she made the marinade (using this recipe) and cut, prepped and skewered the chicken and veggies. I grilled them. Which means she did all the hard work.
It's no surprise to me that Aimee's an amazing cook, but I was still surprised at how flavorful they were. We unintentionally marinated the meat and veggies for two days in the fridge. We meant to marinade them for one day only, but we had more left-overs than expected from another meal. Once on the grill they took about eight minutes to cook, and they burst with flavor when I bit into them. Most importantly, they contain all the nutrition necessary for one meal in one tasty, convenient package.
UPDATE: Aimee informs me that she added a lot more lemon juice than the recipe prescribed.
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