CHINESE
KABOBS WITH PLUS
SAUCE
Yield:
4
Ethnicity:
Asian
Meal Type: Main Course, Entrée
Occasion: Chinese New Year, Celebrate
Spring
Preparation Method: Grill
Product Type: Turkey Tenderloins
Dish Type: Kebab
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 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
Directions:
Plum
Sauce
- 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.
- 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 Kabobs
- 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.
- If using bamboo skewers, soak skewers in water for 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 kabobs 5 to 6 minutes per side or until turkey reaches an internal temperature of 170 degrees F. Serve with Plum Sauce.