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Beef & Plum Kabobs

Freezing time: 30 minutes

Preparation time: 30 minutes

Marinating time: 30 minutes

Cooking time: 3-5 minutes

1 ¼ pounds boneless beef chuck shoulder steaks, cut 1 inch thick

¼ cup plum reserves

1 tbsp each minced green onion, fresh lemon juice and hoisin sauce

½ tsp each dry mustard and minced fresh ginger*

¼ tsp hot pepper sauce

4 ripe plums, quartered

Directions:

Partially freeze beef steak; cut into 1/8 to ¼ inch thick strips. Combine preserves, green onion, lemon juice, hoisin sauce, mustard, ginger and hot pepper sauce.  Place beef strips in plastic bag; add marinade, turning to coat.  Close bag securely and marinate in refrigerator 30 minutes.  Remove beef from plastic bag.  Alternately thread an equal amount of beef strips (weaving back and forth) and two plus pieces on each of eight 12 inch skewers.  Place kabobs on grid over medium coals**.  Grill 3 to 5 minutes, turning once. 

4 servings

*One-quarter teaspoon ground ginger may be substituted for fresh ginger.

**Test about 4 inches about coals for medium with 4 second hand count.

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