Ingredients
½ cup light, low-sodium soy sauce
½ cup sprite
½ cup vegetable oil
1 tsp garlic powder
1 tsp horseradish, plain or horseradish sauce
2 lbs (907g) boneless chicken thighs, cut into 1-inch chunks
2 bell peppers, sliced into large chunks
1 medium sweet or red onion, sliced into large chunks
Wooden or bamboo skewers, pre-soaked
Preparation
Grill/Griddle
Pre-soak skewers for a minimum of 30 minutes or overnight.
To make the marinade: In a large bowl, add soy sauce, oil, sprite, garlic powder, and horseradish.
Cut chicken into 1-inch chunks and add it to the marinade. Set aside and marinate for 1-3 hours.
Thread chicken and chopped vegetables alternately onto the skewers, leave some space in-between each piece.
Place Grill/Griddle on Cooker and touch the KEBAB button. Touch the - / + to adjust desired temperature.
Once heated, brush a small amount of oil on the grill and griddle.
Grill kebabs for about 5 minutes each side, until chicken pieces are cooked through. Allow kebabs to rest for 5 minutes.
Serve warm.