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