CHICKEN AND ASPARAGUS KABOBS

Chicken and Asparagus Kabobs image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 18

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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

Steps:

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.

Nutrition Facts : Calories 806 calories, Fat 71g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 1688mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 27g protein.

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