Chinese Kebabs with Plum Sauce
Servings
Ingredients
- Plum Sauce
- 1/2 Cup damson plum preserves
- 3 tablespoons red wine vinegar
- 1-1/2 Teaspoons dry onion flakes
- 1 Teaspoon reduced-sodium chicken bouillon granules
- 1 Teaspoon reduced sodium soy sauce
- 1/2 teaspoon ground ginger
- 1/2 Teaspoon Chinese 5-spice powder
- Turkey Kebabs :
- 2 Tablespoons reduced sodium soy sauce
- 2 Teaspoons red wine vinegar
- 1/2 teaspoon ground ginger
- 1/2 Teaspoon Chinese 5-spice powder
- 2 green onions thinly sliced
- 1 Pound TURKEY TENDERLOINS cut into 1-inch cubes As needed vegetable cooking spray
- 4 green onions cut in 2-inch sections
- 1 Large green pepper cut in 1-inch cubes
Instructions
Preparation
- Plum Sauce : In a 2-cup glass measure, combine preserves, vinegar, dried onions, bouillon granules, soy sauce, ground ginger and 5-spice powder. Stir well.
- Cook in microwave oven for 3-5 minutes stirring every minute or until sauce is slightly thickened. Cool and refrigerate until service.
- NOTE: Tested in a 700-watt microwave – adjust time for different wattage appliance.
- Turkey Kebabs : In a self-closing plastic bag, combine soy sauce, vinegar, ground ginger, 5-spice powder and green onions. Add turkey cubes and coat all surfaces of turkey. Seal bag. Refrigerate for 2 to 4 hours.
- If using bamboo skewers, soak skewers in water 30 minutes.
- Remove grill rack from grill and lightly coat with vegetable cooking spray. Set aside. Prepare grill for direct-heat cooking.
- Thread skewers, alternately, with turkey cubes, green onion sections and green pepper. Discard marinade. Position grill rack about 4-6 inches over heat source.
- Grill turkey kebabs 5 to 6 minutes per side or until turkey reaches an internal temperature of 165 degrees F.
- Serve with Plum Sauce.
- Source: National Turkey Federation
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