Chinese Kebabs with Ginger Plum Sauce

12 servings


  • 1/3 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Chinese 5-spice powder
  • 1/3 cup fresh ginger, peeled and minced
  • 6 green onions, thinly sliced
  • 3 pounds 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:
  • 1 teaspoon canola oil
  • 1/3 cup fresh minced onion
  • 2 tablespoons fresh ginger, peeled and minced
  • 1 1/2 cups plum preserves
  • 1/2 cup red wine vinegar
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons Chinese 5-spice powder


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.

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 170 degrees F.

To make the 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.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 8193

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