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Chinese Kebabs with Plum Sauce

 

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Chinese Kebabs with Plum Sauce
 

 

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Recipe

Chinese Kebabs with Plum Sauce

Times

  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min

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

Directions

Preparation

  1. 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.
  2. Cook in microwave oven for 3-5 minutes stirring every minute or until sauce is slightly thickened. Cool and refrigerate until service.
  3. NOTE: Tested in a 700-watt microwave – adjust time for different wattage appliance.
  4. 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.
  5. If using bamboo skewers, soak skewers in water 30 minutes.
  6. Remove grill rack from grill and lightly coat with vegetable cooking spray. Set aside. Prepare grill for direct-heat cooking.
  7. Thread skewers, alternately, with turkey cubes, green onion sections and green pepper. Discard marinade. Position grill rack about 4-6 inches over heat source.
  8. Grill turkey kebabs 5 to 6 minutes per side or until turkey reaches an internal temperature of 165 degrees F.
  9. Serve with Plum Sauce.

Source: National Turkey Federation

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