© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tsp canola oil
1/3 c fresh minced onion
2 tbsp fresh ginger, peeled and minced
1-1/2 c plum preserves
1/2 c red wine vinegar
1 tbsp soy sauce
1-1/2 tsp Chinese 5-spice powder
1/3 c soy sauce
2 tbsp red wine vinegar
1-1/2 tsp Chinese 5-spice powder
1/3 c fresh ginger, peeled and minced
6 green onions, thinly sliced
3 lbs TURKEY TENDERLOINS, cut into 1-inch cubes
12 green onions, cut in 2-inch sections
3 Large green bell peppers, seeded and cut in 1-inch cubes
GINGER PLUM SAUCE
Heat oil over medium high heat. Sauté onion and ginger only until softened and fragrant.
Stir in plum preserves, vinegar, soy sauce and 5-spice powder. Stir well. Reduce heat.
Simmer, stirring occasionally, until sauce is slightly thickened. Cool, cover and refrigerate until service.
TURKEY KABOBS
Combine soy sauce, red wine vinegar, 5-spice powder, ginger and green onions. Add turkey cubes and coat all surfaces of turkey. Marinate, covered in the refrigerator for 2 to 4 hours.
If using bamboo skewers, soak skewers in cold water for 30 minutes.
ASSEMBLY and SERVICE
Thread skewers, alternately, with turkey cubes, green onion sections and green pepper. Discard marinade. Cover and hold, chilled, for service.
Grill turkey kabobs about 4-inches from heat source for 5 to 6 minutes per side or until turkey reaches an internal temperature of 165 degrees F.
Serve with Plum Sauce.