2 pounds boneless skinless chicken breasts or beef tenderloins, cut into 1-inch cubes
3 medium zucchinis, 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 and beef, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken, beef 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.
Serve with rice
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