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Chicken and Asparagus Kabobs Recipe
Chicken and Asparagus Kabobs Recipe photo by Taste of Home

Chicken and Asparagus Kabobs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES: 6 servings

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

  1. In a small 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 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.
  4. 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.
Originally published as Chicken and Asparagus Kabobs in Taste of Home June/July 2006, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken and Asparagus Kabobs

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 2, 2014

Very good. I ran out of propane so I cooked it on my nu- wave. It was great. I cut the sauce recipe in half and had a lot left over. Will definitely try again soon on the grill.

MY REVIEW
Reviewed Sep. 23, 2013

Delicious! I served this with steamed white rice and egg rolls. The flavor combination was wonderful.

MY REVIEW
Reviewed Jul. 13, 2013

Delicious! I advise cutting back a bit on the sesame oil, as it is very potent and most valuable as a finishing touch. Add a few squeezes of fresh lemon or lime to both the chicken and the asparagus for an extra sparkling flavor punch, and serve with additional lemon or lime wedges on the side.

MY REVIEW
Reviewed Dec. 11, 2012

Even my six and three year old liked it! Amazing. I put the asparagus in a foil packet as another rater suggested. I will entertain with this meal sometime!

MY REVIEW
Reviewed Aug. 3, 2012

we love this recipe

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