CHINESE KABOBS WITH PLUM SAUCE
Yield: 4
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 KABOBS
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
1 Large green pepper, cut in 1-inch cubes
4 green onions, cut in 2-inch sections
PLUM SAUCE
1) In a 2-cup glass measure, combine preserves, 3 tablespoons vinegar, dried onions, 1 teaspoon bouillon granules, 1 teaspoon soy sauce, 1/2 teaspoon ground ginger and 1/2 teaspoon 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.
TURKEY KABOBS
1) In a self-closing plastic bag, combine 2 tablespoons soy sauce, 2 teaspoons vinegar, 1/2 teaspoon ground ginger, 1/2 teaspoon 5-spice powder and green onions. Add turkey cubes and coat all surfaces of turkey. Seal bag. Refrigerate for 2 to 4 hours.
2) If using bamboo skewers, soak skewers in water for 30 minutes.
3) Remove grill rack from grill and lightly coat with vegetable cooking spray. Set aside. Prepare grill for direct-heat cooking.
4) Thread skewers, alternately, with turkey cubes, green onion sections and green pepper. Discard marinade. Position grill rack about 4-6 inches over heat source.
5) Grill turkey kabobs 5 to 6 minutes per side or until turkey reaches an internal temperature of 170 degrees F. Serve with Plum Sauce.
Nutrition Facts per serving
Calories 250
Total Fat 1g 2%
Cholesterol 70mg
Sodium 263mg
Total Carbohydrate 31g
Protein 29g
National Turkey Federation - www.eatturkey.com/
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