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(NEWS CENTER) -- David Turin is the owner of David's Restaurant and David's Opus Ten in Portland, David's 388 in South Portland and David's KPT in Kennebunkport. Turin has been named the Maine Restaurant Association's Chef of the Year in 2012.

For more information on David Turin click here: DAVID'S RESTAURANT

ASIAN GRILLED LAMB MARINADE & BBQ SAUCE

Yield: enough for 8

Ingredients:

5 - 6 lb. Boneless Leg of Lamb, Cleaned and Cubed

FOR MARINADE

½ C coffee

½ C Japanese Soy Sauce

¼ C Sesame Oil

1 T fresh chopped ginger

1 T chopped fresh garlic

1 Scallion, Minced

½ Jalepeno, Minced

½ T fresh black pepper

1 T Cilantro, Minced

¼ C. Honey

FOR BBQ SAUCE

½ C hoisin sauce

½ C ketchup

half of the marinade

Method of Preparation:

1. Combine all ingredients for the marinade in a mixing bowl

2. In a separate bowl combine half of the marinade with hoisin and ketchup to make BBQ Sauce

3. Cover lamb cubes with marinade, cover tightly and refrigerate over night

4. Place meat cubes on soaked bamboo or metal skewers

5. Grill until 1 degree under desired doneness

6. Brush with BBQ sauce, cover, turn, brush cover

7. Remove from grill and serve

8. Serve remaining BBQ sauce on side

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