Chicken and Asparagus Kabobs

Well, we actually had a day of sunshine last week, so we took advantage of it and got out the grill. We decided to try out these awesome asian-inspired kabobs with a tasty dipping sauce. They were so good, we devoured them ALL before we had a chance to take pictures! So, next time we make them (most likely soon) we will plan on taking pictures BEFORE we eat rather than AFTER.

DIPPING SAUCE:

2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp. sesame seeds, toasted*
1 Tbsp. sesame oil
1/2 teaspoon white pepper

KABOBS:

1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. water
1 Tbsp. sesame oil
1 tsp. 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 Tbsp. olive oil
1/2 tsp. salt

In a small bowl, combine the dipping sauce ingredients. Cover the sauce and refrigerate for 2-4 hours.

In a large ziploc bag, combine soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the 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 kabobs with dipping sauce.


*To toast sesame seeds: put seeds in a heavy ungreased pan and place over medium heat. Shake the pan occasionally until the seeds turn golden brown (about one minute). Remove from heat immediately and serve.


Yield: 6 kabobs

Source: Taste of Home Most Requested Recipes