Shelly's Recipe

CHICKEN AND ASPARAGUS KABOBS

Category: Kabobs/Kebobs/Skewers

Dipping sauce
2 cups mayonnaise
1/4 cup sugar and soy sauce
2 tbsp sesame seeds, toasted
1 tbsp sesame oil
1/2 tsp white pepper

Kabobs
1/4 cup soy sauce
2 tbsp brown sugar and water
1 tsp crushed red pepper flakes and minced fresh gingerroot
1 1/2 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1 l fresh asparagus, trimmed and cut into 2 inch pieces
2 tbsp olive oil
1/2 tsp salt

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

In a large resealable bag, combine marinade ingredient in the kabobs and add chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally. Drain and discard marinade.

In a bowl, toss the asparagus with the olive oil and salt. On skewers, alternate one piece of chicken with two pieces of asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is done. Serve with dipping sauce.