Chinese Kebabs with Plum Sauce



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




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.


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.


Nutrition Facts

250 Total Calories

1 g Total Fat

2 % Daily Total Fat

70 g Cholesterol

263 mg Sodium

31 g Total Carbohydrates

29 g Protein