Ingredients
3/4 cup lemon-lime soda1/2 cup reduced-sodium soy sauce1/2 cup canola oil, divided2 pounds boneless skinless chicken breasts or turkey breast tenderloins, cut into 1-inch cubes3 medium zucchini, cut into 1-inch pieces2 medium red onions, cut into 1-inch pieces1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
