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 ½ cups.

Serves 3 (or 6 with 2 Pounds of turkey)

Bon appetit!