Chinese Kabobs with Plum Sauce

3 Servings

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Chinese Kabobs with Plum Sauce Ingredients

1 lb Skinless turkey breast; cut	1 12-ounce Robertson Damson
1 1/2 tb Red wine vinegar	2 ts Granules of chicken bouillon
1 ts Ground ginger	1 tb Instant minced onion
1 ts Chinese five-spice powder	1/3 c Red wine vinegar
3 Green onions; thinly sliced	2 ts Soy sauce
4 tb Soy sauce	1 ts Ground ginger
PLUM SAUCE	1 ts Chinese five-spice powder

Instructions for Chinese Kabobs with Plum Sauce

From: Penney Wilfort 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 1 1/2 cups. Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998

Main Ingredient: ChickenCuisine: Chinese