Title: Chinese Kabobs with Plum Sauce
Categories: None
Yield: 3 Servings

1 lb Skinless turkey breast; cut
-into 1-inch cubes
1 1/2 tb Red wine vinegar
1 ts Ground ginger
1 ts Chinese five-spice powder
3 Green onions; thinly sliced
4 tb Soy sauce

---------------------------------PLUM SAUCE---------------------------------
1 12-ounce Robertson Damson
-preserves or plum jelly
2 ts Granules of chicken bouillon
1 tb Instant minced onion
1/3 c Red wine vinegar
2 ts Soy sauce
1 ts Ground ginger
1 ts Chinese five-spice powder

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