Chicken and Asparagus Kabobs
"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." By Kelly Townsend. From TOH. Marinating time is not included.
INGREDIENTS
NutritionDipping sauce
- 2cups mayonnaise
- 1⁄4cup sugar
- 1⁄4cup soy sauce
- 2
- 1tablespoon sesame oil
- 1⁄2teaspoon white pepper
Kabobs
- 1⁄4cup soy sauce
- 2tablespoons brown sugar
- 2tablespoons water
- 1tablespoon sesame oil
- 1teaspoon crushed red pepper flakes
- 1teaspoon minced fresh gingerroot
- 1 1⁄2
- 1
- 2tablespoons olive oil
- 1⁄2teaspoon salt
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DIRECTIONS
- In a 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 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 juices run clear and asparagus is crisp-tender. Serve with dipping sauce.
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