Marinated Chicken & Zucchini Kabobs Recipe

4.5 2 2
Marinated Chicken & Zucchini Kabobs Recipe
Marinated Chicken & Zucchini Kabobs Recipe photo by Taste of Home
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Marinated Chicken & Zucchini Kabobs Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.

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

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.
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. Yield: 8 servings.
Originally published as Marinated Chicken & Zucchini Kabobs in Simple & Delicious June/July 2014

Nutritional 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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  • 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
  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. Yield: 8 servings.
Originally published as Marinated Chicken & Zucchini Kabobs in Simple & Delicious June/July 2014

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Reviews forMarinated Chicken & Zucchini Kabobs

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ms11145 User ID: 1604521 254508
Reviewed Sep. 23, 2016

"Loved this recipe! We're thinking about using teriyaki sauce next time instead of soy just to change it up. We did add mushrooms to the skewers as family loves mushrooms. Definitely a keeper!"

MY REVIEW
dilbert098 User ID: 3743376 248584
Reviewed May. 24, 2016

"I really liked this recipe. it was super easy to make and had a nice tang to it. The veggies, even though, not added to the skew until 5 minutes until we cooked it picked up all the flavouring. I used Sprite Lemon-Lime Zero.

I'm not sure why it's not a 5, it's just different.. would make again, but it's not a flavour you're expecting.. Maybe too much soy sauce?"

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