Chicken and Asparagus Skewers

A tasty solution for entertaining family and friends – get the chicken marinating a day ahead and all you’ll need to do on the day is chop your veggies and thread them onto the skewers before popping them onto the BBQ.

			  Chicken and Asparagus Skewers

Serves: 4

Cooking time: 10-12 minutes


  • 2 x 220 – 250g lean chicken fillets cut into 2cm cubes
  • 1 red capsicum, cut into 2cm squares
  • 1 medium zucchini, cut into 1cm slices
  • 8 thick asparagus spears, woody ends removed
  • 4 x 30cm bamboo skewers soaked in water 30 minutes
  • 3 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons ketcap manis
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons lemon juice


  1. Combine marinade ingredients. Place chicken cubes in non-metallic storage container, add marinade and toss to coat with mixture. Cover and store in refrigerator for up to one day.
  2. Just before cooking, cut asparagus into 3cm lengths and place in mixing bowl with capsicum and zucchini and toss through marinated chicken. Thread chicken and vegetables alternately on skewers.
  3. Heat BBQ, grill or heavy based fry pan over medium to high heat and cook skewers, turning often, 10-12 minutes or until chicken pieces are cooked through.

Recipe provided by the Australian Asparagus Council.

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