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Chinese Kabobs
with Plum Sauce

3 servings

  • 1 pound skinless turkey breast,
       cut into 1-inch cubes
  • 1 1/2 Tablespoons red wine vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese five-spice powder
  • 3 green onions, thinly sliced
  • 4 Tablespoons soy sauce

  •    PLUM SAUCE:
  • 1 12 ounce Robertson Damson
       preserves or plum jelly
  • 2 teaspoons granules of chicken bouillon
  • 1 Tablespoon instant minced onion
  • 1/3 cup red wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese five-spice powder

Combine all ingredients EXCEPT Plum Sauce in plastic bag, close securely. 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 1 1/2 cups.

Serves 3 (or 6 with 2 Pounds of turkey)

 
Nutrition Facts
Amount Per Serving: Calories 542 - Calories from Fat 25
Percent Total Calories From: Fat 5%, Protein 28%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 91mg, Sodium 1883mg, Total Carbohydrate 86g, Dietary Fiber 0g, Protein 38g, Vitamin A 23 units, Vitamin C 6 units, Calcium 0 units, Iron 5 units

Bon appetit!

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