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Chicken & Asparagus Kabobs
Created by paullois, Thursday, 16 June 2011
At a glance
Main Ingredient
Cooking Method
  • Dippping Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons sesame seeds, toasted
  • 1 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • Kabobs:
  • 1/4 cup 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 onion, cut in half and then in quarters
  • 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  1. In a small bowl, combine the sauce ingredients.
  2. Cover and refridgerate for 2-4 hours.
  3. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, oil, pepper flakes, and ginger.
  4. Add the chicken; seal bag and turn to coat.
  5. Refridgerate for 2 hours, turning occasionally.
  6. Drain and discard marinade.
  7. In a large bowl, toss the asparagus with olive oil and salt.
  8. On metal or soaked wooden skewers, alternately thread one chicken piece, one asparagus, one onion, one asparagus, repeat, until full.
  9. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and aspasagus is crisp-tender.
  10. Serve with dipping sauce.
Additional Tips
I didn't get to refridgerate it for 2 hours but it was still fine. Also I didn't have sesame oil and I used canola oil. Didn't have gingerroot, so expermented with ground ginger. And it was good...