Brochettes d'Agneau Sauce Moutarde
Tender lamb skewers marinated and grilled, served with a tangy mustard-based sauce, a popular street food and celebratory dish.
🧂 Ingredients
- 600 g Lamb leg(boneless, cut into 1-inch cubes)
- 1 large Onion(cut into chunks for skewers)
- 1 medium Bell pepper(cut into chunks for skewers (any color))
- 3 tbsp Dijon mustard
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 2 cloves Garlic(minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Herbs(fresh chopped (e.g., parsley, cilantro) for sauce)
- 8-10 Wooden skewers(soaked in water for 30 minutes)
👨🍳 Instructions
- 1
In a bowl, combine the lamb cubes with 1 tbsp Dijon mustard, 1 tbsp olive oil, minced garlic, salt, and pepper. Mix well and let marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- 2
While the lamb marinates, prepare the sauce. In a small bowl, whisk together the remaining 2 tbsp Dijon mustard, 1 tbsp olive oil, lemon juice, and chopped fresh herbs. Season with a pinch of salt and pepper.
- 3
Thread the marinated lamb cubes onto the soaked wooden skewers, alternating with chunks of onion and bell pepper.
- 4
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
- 5
Grill the skewers for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness and has nice grill marks. The vegetables should be tender-crisp.
- 6
Remove skewers from the grill and let them rest for a few minutes.
- 7
Serve the brochettes hot, with the mustard sauce on the side for dipping or drizzling.
💡 Pro Tips
- ✓For extra flavor, add a pinch of cumin or paprika to the lamb marinade.
- ✓Ensure your grill is hot enough to get a good sear on the lamb.
- ✓Don't overcrowd the skewers; leave a little space between the pieces for even cooking.
🔄 Variations
- Use beef or chicken instead of lamb.
- Add cherry tomatoes or zucchini to the skewers.
- For a creamier sauce, add a tablespoon of mayonnaise to the mustard sauce.