Chicken and Asparagus Kabobs

By newbaucher

These Oriental-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

Ingredients

• DIPPING SAUCE:
• 2 cups mayonnaise
• 1/4 cup sugar
• 1/4 cup soy sauce
• 2 tablespoons sesame seeds, toasted
• 1 tablespoon sesame oil
• 1/2 teaspoon white pepper
• KABOBS:
• 1/4 cup 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

Details

Servings 6

Preparation

Step 1

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. Yield: 6 servings.