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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
Ingredients
- 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
Directions
- 1. 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.
- 2. 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.
- 3. On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.
Nutrition Facts
1 kabob: 224 calories, 11g fat (1g saturated fat), 63mg cholesterol, 344mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
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