Recipe - Chinese Kabobs With Plum Sauce

1 pound Skinless turkey breast; cut
into 1inch cubes
1 One half tablespoon Red wine vinegar
1 teaspoon Ground ginger
1 teaspoon Chinese fivespice powder
3 Green onions; thinly cut or sliced up
4 tablespoon Soy sauce

PLUM SAUCE
1 12ounce Robertson Damson
preserves or plum jelly
2 teaspoon Granules of chicken bouillon
1 tablespoon Instant minced onion
1/3 cup Red wine vinegar
2 teaspoon Soy sauce
1 teaspoon Ground ginger
1 teaspoon Chinese fivespice powder

From: Penney Wilfort penneyw@pe.net

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 One half cups.

Posted to recipeludigest by jeryder@juno.com on Mar 14, 1998