© 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
1/2 c damson plum preserves
3 tbsp red wine vinegar
1-1/2 tsp dry onion flakes
1 tsp reduced-sodium chicken bouillon granules
1 tsp reduced sodium soy sauce
1/2 tsp ground ginger
1/2 tsp Chinese 5-spice powder
2 tbsp reduced sodium soy sauce
2 tsp red wine vinegar
1/2 tsp ground ginger
1/2 tsp Chinese 5-spice powder
2 green onions, thinly sliced
1 lb TURKEY TENDERLOINS, cut into 1-inch cubes
Vegetable cooking spray As needed
4 green onions, cut in 2-inch sections
1 Large green pepper, cut in 1-inch cubes
PLUM SAUCE
In a 2-cup glass measure, combine preserves, vinegar, dried onions, bouillon granules, soy sauce, ground ginger and 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 KEBABS
In a resealable plastic bag, combine soy sauce, vinegar, ground ginger, 5-spice powder and green onions. Add turkey cubes and seal bag. Coat all surfaces of turkey. Refrigerate 2 to 4 hours.
If using bamboo skewers, soak skewers in water 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 kebabs 3-5 minutes per side or until turkey reaches an internal temperature of 165 degrees F.
Serve with Plum Sauce.
250 Total Calories
1 g Total Fat
2 % Daily Total Fat
70 g Cholesterol
263 mg Sodium
31 g Total Carbohydrates
29 g Protein