Monte Carlo Lamb Kebabs with Mint Yogurt Sauce (Brochettes d'agneau de Monte Carlo avec sauce au yaourt à la menthe)
Brochettes d'agneau de Monte Carlo avec sauce au yaourt à la menthe, or Monte Carlo Lamb Kebabs with Mint Yogurt Sauce, are a delicious and elegant dish from Monégasque cuisine. The tender lamb is marinated in a flavorful blend of herbs and spices, then grilled to perfection and served with a refreshing mint yogurt sauce. This dish is perfect for a special occasion or a luxurious dinner at home.
Ingredients
- 1.5 lbs (700g) lamb leg, cut into 1-inch cubes
- 1/4 cup (60ml) olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 1 cup (240g) plain yogurt
- 2 tbsp fresh mint, finely chopped
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- Skewers for grilling
Instructions
- In a bowl, combine the olive oil, garlic, cumin, paprika, coriander, salt, and pepper. Add the lamb cubes and toss to coat. Marinate for at least 1 hour, or overnight for best flavor.
- Preheat the grill to medium-high heat. Thread the marinated lamb cubes onto skewers.
- Grill the lamb kebabs for about 10-12 minutes, turning occasionally, until they are cooked to your desired doneness.
- While the lamb is grilling, prepare the mint yogurt sauce. In a small bowl, mix together the plain yogurt, fresh mint, lemon juice, and lemon zest. Season with salt to taste.
- Serve the grilled lamb kebabs with the mint yogurt sauce on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Grill Skewers Bowl for marinating
Tools
Tongs Small bowl for sauce
Serving suggestions
Serve the Monte Carlo Lamb Kebabs with Mint Yogurt Sauce alongside a fresh salad, grilled vegetables, or couscous for a complete meal.
Tips & tricks
For best results, soak the skewers in water for 30 minutes before threading the lamb to prevent them from burning on the grill.
Cost
$25