Chicken And Asparagus Kabobs - cooking recipe

Ingredients

Dipping sauce
2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 tablespoons sesame seeds, toasted
1 tablespoon sesame oil
1/2 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 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1 lb fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons olive oil
1/2 teaspoon salt

Preparation

In a 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 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 juices run clear and asparagus is crisp-tender. Serve with dipping sauce.