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Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
1485 minutes
Grilled kabobs with juicy lamb, flavorful merguez sausage, and savory mushrooms, topped with a delicious Greek yogurt mopping sauce.
Ingredients:
  • 2 cups olive oil
  • 2 cups red wine
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon freshly ground black pepper
  • kosher salt to taste
  • 1.5 pounds leg of lamb, trimmed with no tendons, cut into 2-inch cubes
  • 18 brown cremini mushrooms
  • 1.5 pounds merguez sausage, cut into 1 1/2-inch pieces
  • 1 medium red onion, diced
  • 5 ounces Greek yogurt
  • 1 egg, beaten
  • 1 fluid ounce white wine
  • 0.5 ounce extra-virgin olive oil
  • 0.5 lemon, zested and juiced
  • 1 tablespoon smoked paprika
  • 1 tablespoon porcini mushroom powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried Greek oregano
  • 1 pinch saffron
  • kosher salt and freshly ground black pepper to taste
Instructions:
  • In a bowl, combine olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt to create the marinade. Coat leg of lamb cubes and mushrooms in the marinade separately and refrigerate for 24 hours.
  • In a bowl, vigorously whisk together Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper until fully combined. Cover and refrigerate for at least 6 hours, preferably overnight.
  • Thread a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion onto each of the 7 grill-safe skewers, alternating ingredients for even cooking. Repeat until all skewers are filled, ensuring they can rotate easily on the grill.
  • Prepare your grill for high heat by preheating it and lightly oiling the grate.
  • Place kabobs on the hot grill to lock in juices and create a flavorful crust on the lamb, turning occasionally, for 4 to 5 minutes.
  • Reduce grill to medium-high heat. Brush kabobs generously with mopping sauce. Grill until they brown and bubble, brushing with more sauce throughout. Use an instant-read thermometer to check sausages for a minimum temperature of 142°F (61°C) and ensure the leg of lamb reaches 125°F (52°C) for medium-rare.

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