Recipe for Chinese Kabobs with Plum Sauce 
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Yield:
3 Servings
Ingredients:
Amount Ingredient
1 lb Skinless turkey breast, cut into 1-inch cubes
1/2 tbl Red wine vinegar
1 tsp Ground ginger
1 tsp Chinese five-spice powder
3 x Green onions, thinly sliced
4 tbl Soy sauce
----------------- PLUM SAUCE ----------------
1 x 12-ounce Robertson Damson preserves or plum jelly
2 tsp Granules of chicken bouillon
1 tbl Instant minced onion
1/3 cup Red wine vinegar
2 tsp Soy sauce
1 tsp Ground ginger
Instructions:
Instructions: 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.

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