These kabobs are easy to make and taste good. I made them for dinner last night. I actually used my indoor grill pan, which worked great, as we haven't has a chance to fire up our outdoor grill this season yet. I only had a few chicken tenderloins left in the bag, so I used 6 chicken tenderloins (chicken tenders), I didn't pound them or anything, and I marinated them in the sauce for about 9 hours. The recipe didn't say to reserve sauce that raw chicken didn't marinate in (for the brushing on after), so I just cooked them (4 min. on each side) and served them with extra picante sauce. I served them with broccoli and crescent rolls. Thanks, I'll be keeping this one. Made for Spring PAC 2011.