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
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 224 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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Byron Kipkoech
[email protected]I'm always looking for new and exciting kabob recipes, and this one definitely fits the bill.
sgm saqlain
[email protected]This recipe is a great addition to my summer grilling repertoire.
princess nimra
[email protected]I'll definitely be making this recipe again.
Rashid Swati
[email protected]Thanks for sharing this recipe!
Basanta Chaudhary
[email protected]This recipe is a keeper!
Samkelo Mbatha
[email protected]I can't wait to make these kabobs again!
Aldridge Fortein
[email protected]These kabobs are a great way to enjoy a healthy and delicious meal.
Seeta Hatton
[email protected]I grilled the kabobs on a skewer, but you could also cook them in a grill basket.
yaw sam
[email protected]I added some crumbled feta cheese to the marinade, and it gave the kabobs a nice tangy flavor.
Adam Bottom
[email protected]I used a variety of vegetables for my kabobs, including zucchini, bell peppers, and mushrooms.
Burbank Hines
[email protected]I'm not a huge fan of zucchini, but I loved these kabobs! The marinade really made the zucchini taste delicious.
abdulwali abdushekur
[email protected]These kabobs are a great make-ahead meal. You can marinate the chicken and zucchini the night before, and then grill them the next day.
Francis Ignatius
[email protected]I served the kabobs with a side of tzatziki sauce, and it was the perfect complement.
Chizaram Favour
[email protected]This recipe is a great way to use up leftover chicken and zucchini.
Noor Zargham
[email protected]I grilled the kabobs over medium heat for 10 minutes per side, and they turned out perfectly.
Lydia Winnie
[email protected]I marinated the chicken and zucchini for 24 hours, and it made the kabobs extra flavorful.
Anju Mahato
[email protected]These kabobs are so easy to make, and they're a great way to get your kids to eat their vegetables.
Mdnaimul Islam
[email protected]The marinade for this recipe is amazing! It really infuses the chicken and zucchini with flavor.
Paula Paras
[email protected]I made this recipe for a summer cookout and it was a huge hit! Everyone loved the kabobs and asked for the recipe.
Ramyar
[email protected]This recipe was absolutely delicious! The chicken and zucchini were perfectly cooked, and the marinade was flavorful and tangy.