Tom's BBQ Forecast: Marinated beef and chicken kabobs
Tom Sherry is grilling up kabobs this week!
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 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
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
KREM would like to send you push notifications about the latest news and weather.
Notifications can be turned off anytime in the browser settings.