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Chicken and Asparagus Kabobs

Chicken and Asparagus Kabobs

These Asian-flavored kabobs, served with a delicious dipping sauce, are special adequate to produce visitors at your next backyard get-together. Sometimes I substitute salmon for the chicken.– Kelly Townsend, Syracuse, Nebraska.


  • 2 cups mayo
  • 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
  • 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


  • In a small bowl, integrate the sauce active ingredients. Cover and cool for 2-4 hours.
  • In a big resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and rely on coat. Cool for 2 hours, turning periodically.
  • Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On 6 metal or drenched wooden skewers, alternately thread one chicken piece and 2 asparagus pieces.
  • Grill, covered, over medium heat for 4-5 minutes on each side or till chicken is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.
Nutrition Truths

1 each: 806 calories, 71 g fat (10 g saturated fat), 89 mg cholesterol, 1688 mg sodium, 14 g carb (12 g sugars, 1g fiber), 27 g protein.

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