Chicken and Asparagus Kabobs |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
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 |
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 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces |
1 lb fresh asparagus, trimmed and cut into 2 inch pieces |
2 tablespoons olive oil |
1/2 teaspoon salt |
Directions:
1. In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
2. 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.
3. 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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