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Marinated Chicken & Zucchini Kabobs

 Marinated Chicken & Zucchini Kabobs
These tasty (and healthy!) kabobs are a family favorite. You can change them up with turkey tenderloins and other veggies, like summery squash or sweet bell peppers. —Tammy Slade, Stansbury Park, Utah
8 ServingsPrep: 25 min. + marinating Grill: 10 min.


  • 3/4 cup lemon-lime soda
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup canola oil, divided
  • 2 pounds boneless skinless chicken breasts or turkey breast tenderloins, cut into 1-inch cubes
  • 3 medium zucchini, cut into 1-inch pieces
  • 2 medium red onions, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large resealable plastic bag, combine soda, soy sauce and 1/4
  • cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours
  • or overnight.
  • Drain chicken, discarding marinade. On eight metal or soaked wooden
  • skewers, alternately thread chicken and vegetables. Brush vegetables
  • with remaining oil; sprinkle with salt and pepper.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Grill kabobs, covered, over medium
  • heat 8-10 minutes or until chicken is no longer pink and vegetables
  • are tender, turning occasionally. Yield: 8 servings.

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Marinated Chicken & Zucchini Kabobs (continued)

Nutritional Facts: 1 kabob equals 224 calories, 11 g fat (1 g saturated fat), 63 mg cholesterol, 344 mg sodium, 6 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.