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Chicken and Asparagus Kabobs

 Chicken and Asparagus Kabobs
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
6 ServingsPrep: 25 min. + marinating Grill: 10 min.

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;

2 of 2

Chicken and Asparagus Kabobs (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.