WASHINGTON — Tips for fool-proof chicken skewers:

• Important to marinate the chicken for at least 4 hours

• To prevent sewers from burning soak them in water for 1 hour before skewering

Ingredients:

Chicken, Cilantro-Lime Sauce (Garlic, Sour cream, Jalapeno, Lime Juice, Red Wine Vinegar, Honey, Scallions, Salt, Pepper), Tandoori Marinade (Coriander, Fennel Seed, Paprika, Cumin, Cayenne, Curry Powder, Garlic, Ginger, Yogurt, Oil, Honey, Lime Juice, Salt), Asaparagus 

Preparation:

Prepare Cilantro-Lime Sauce:

Place all Cilantro-Lime Sauce (see above) ingredients into blender, adding kosher salt and black pepper until smooth

Prepare Tandoori Chicken Marinade:

1. Toast coriander and fennel seeds for 1 minute

2. Place toasted spices and paprika, cumin, cayenne and curry power into blender for 15 seconds

3. Add remaining ingredients into the blender and blend on high for 1 minute

4. Marinate the chicken strips for at least 4 hours in the fridge

--To prevent sewers from burning soak them in water for 1 hour before skewering

5. Season each skewer evenly with 1⁄2 teaspoon of iPic grill seasoning

6. Place seasoned skewers on flat-top or grill and cook for 1 minute on each side

7. Baste skewers with some of the cilantro-lime sauce and cover

8. While chicken skewers are cooking, remove a portion of asparagus and place on the flat top

9. Cook for approximately 2 minutes or until al dente

10. Top with the garlic butter and toss to coat the asparagus