These tasty and healthy kabobs are a favorite in our family, and they’re so easy to make! Change them up with turkey tenderloins and other veggies, such as summer squash or sweet bell peppers.
—TAMMY SLADE STANSBURY PARK, UT
PREP: 25 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 8 SERVINGS
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 the remaining oil; sprinkle with salt and pepper. On a greased grill, cook kabobs, covered, over medium heat for 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.
Per kabob: 224 cal., 11g fat (1g sat. fat), 63mg chol., 344mg sod., 6g carb. (3g sugars, 1g fiber), 24g pro.
Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.