CHINESE KABOBS WITH PLUM SAUCE
Inspired By: Recipe Featured on National Turkey Foundation website

Ingredients:

Plum Sauce:

½ cup Plum preserves
3 Tbsp red wine vinegar
1 ½ tsp PureSpice ® dry minced onion
1 tsp chicken bouillon granules
1 tsp soy sauce
½ tsp PureSpice ® ground ginger
½ tsp PureSpice ® Chinese 5 Spice

Kabobs:

2 Tbsp soy sauce
2 tsp red wine vinegar
½ tsp PureSpice ® ground ginger
½ tsp PureSpice ® Chinese 5 Spice
2 Green onions, sliced, thinly
1 lb turkey tenderloins, cubed
cooking spray
1 lg green pepper, cubed
4 green onions, cut into 2 inch sections

1.In a 2-cup glass measure, combine preserves, 3 Tbsp of vinegar, dried onions, 1 tsp bullion, 1 tsp soy sauce, ½ tsp ginger and ½ tsp 5 Spice. Stir well
2.Cook in microwave for 3-5 minutes, stirring every minute until sauce is slightly thick. Cook and refrigerate until serving.
3. Meanwhile, in a self-closing plastic bag, combine 2 Tbsp soy sauce, 2 tsp vinegar, ½ tsp ground ginger, ½ tsp 5 Spice, and green onions. Add turkey cubes and coat all surfaces of the poultry. Seal bag and refrigerate for 2-4 hours.
4.If using bamboo skewers, soak in water for 30 minutes.
5.Remove grill rack from grill and lightly coat with cooking spray. Set aside. Prepare grill for direct-heating cooking.
6.Thread skewers, alternately with turkey, onion, and green pepper. Discard marinade. Position grill rack about 4-6 over heat source.
7.Grill kabobs for 5-6 minutes on each side. Serve with plum sauce.