These Asian-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes I substitute salmon for the chicken. —Kelly Townsend, Syracuse, Nebraska
Chicken and Asparagus Kabobs
Ingredients
- dipping sauce:
- 2 cups mayonnaise
- 1/4 cup sugar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
- kabobs:
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh gingerroot
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Directions
- In a small bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
- In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
- Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.
- Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.
Loading Popular in the Community
Loading Reviews
