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Lemon Pepper Chicken Kabobs with Soda Pop Marinade

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 -6 servings
Author Si Foster, A Bountiful Kitchen


for sauce:

  • 1 cup not can of Sprite or other Lemon Lime soda, not sugar free
  • 1/2 cup soy sauce*
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon crushed garlic or 1/2 teaspoon garlic powder
  • 1 tablespoon lemon pepper plus additional for sprinkling on kabobs before grilling
  • 2 tablespoons honey


  • 3 large chicken breast halves or about 2 1/4 lbs chicken cut into 1 1/2 inch cubes**

suggested vegetables:

  • 3 large bell peppers assorted colors, seeded and cut into chunks
  • 1 regular size onion cut into chunks, mushrooms, about 1 lb, halved, cherry or grape tomatoes, cut up fresh pineapple chunks, f1-2 small zucchini, green or yellow
  • wood skewers


  1. Mix together all of the marinade ingredients in a bowl with a whisk.
  2. Cut up the chicken and place in bowl of marinade.
  3. Place in refrigerator for 1-4 hours.
  4. Run the skewers under cold water, shake off excess water.
  5. When ready to thread the skewers, drain the marinade off the chicken and discard. Carefully thread the meat and vegetable onto the skewers, alternating meat and vegetables, fruit may also be added, see notes about vegetable choices.
  6. Turn on grill to medium heat or about 400 degrees about 15 minutes before cooking kabobs.
  7. When ready to cook, place kabobs on hot grill. Barbecue for about 6-8 minutes then carefully turn so opposite side of kabob is exposed to grill. Cook for additional 6-8 minutes.
  8. Remove and check one of the thicker pieces of meat to make sure it is cooked thru.
  9. Place on platter and cover with foil until ready to serve.

Recipe Notes

-You may uses regular or low sodium soy sauce in the marinade. -I like to use chicken that has been frozen and thaw it quickly in the microwave until it is thawed enough to cut into chunks. The chicken is easier to cut up if it is partially frozen. I place the chicken into a bowl with the marinade and stir about every 15 minutes to make sure the marinade is evenly distributed. If the chicken is partially frozen, I leave it out at room temperature in a bowl for about 1 hour total while marinating. -Each shish kabob will feed one adult if served with side dishes. If you have a particularly big eater, you may want to plan on two kabobs. -vegetables that are firm such as onions, peppers, mushrooms, zucchini, grill and hold their shape better during grilling than some softer vegetables.-If you would like to brush the shish kabobs with marinade during grilling, reserve about 1/2 cup in a bowl before adding the chicken. This is not necessary and the chicken will be very moist and tender without basting during cooking.