Chinese kabobs with plum sauce

3 Servings

Ingredients

Quantity Ingredient
1 pounds Skinless turkey breast; cut into 1-inch cubes
1½ tablespoon Red wine vinegar
1 teaspoon Ground ginger
1 teaspoon Chinese five-spice powder
3 Green onions; thinly sliced
4 tablespoons Soy sauce
1 12-ounce Robertson Damson preserves or plum jelly
2 teaspoons Granules of chicken bouillon
1 tablespoon Instant minced onion
⅓ cup Red wine vinegar
2 teaspoons Soy sauce
1 teaspoon Ground ginger
1 teaspoon Chinese five-spice powder

Directions

PLUM SAUCE

From: Penney Wilfort <penney-w@...> Combine all ingredients EXCEPT Plum Sauce in plastic bag, close secfurly.

Prop bag in refrigerator so that all turkey is submerged. Allow to marinate at least 4 hours in refrigerator. Thread turkey on skewers or put into kabob baskets and grill over hot coals 3 minutes on each of 4 sides or until done, brushing with remaining marinade. Serve with Plum Sauce. This recipe will easily accomidate 2 pounds of turkey without a change in other ingredients.

Plum Sauce: Melt preserves in small saucepan; add remaining ingredients.

Brint to boil; reduce heat to simmer and cook 15 to 20 minutes or until slightly thickened. Makes 1½ cups.

Posted to recipelu-digest by jeryder@... on Mar 14, 1998

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