Name: Grilled Lamb & Mushroom Kabobs with Yogurt Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 24 h 45 min
Yield: 7
Cuisine: US
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

Elevate your grilling game with these succulent lamb and mushroom kabobs, infused with a vibrant marinade and finished with a tangy, herbaceous Greek yogurt mopping sauce. A symphony of Mediterranean flavors awaits!

Follow The Directions

01

Step

In a bowl, whisk together olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt to create the marinade. (5 minutes)

02

Step

Divide leg of lamb cubes and mushrooms into separate bowls and coat generously with the marinade. Marinate in the refrigerator for at least 24 hours, allowing the flavors to deeply penetrate. (24 hours)

03

Step

For the mopping sauce, combine Greek yogurt, egg, white wine, extra-virgin olive oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, granulated garlic, dried Greek oregano, saffron, salt, and pepper in a bowl. Whisk vigorously until well combined. (10 minutes)

04

Step

Refrigerate the mopping sauce for a minimum of 6 hours, or preferably overnight, to allow the flavors to meld and intensify. (6 hours)

05

Step

Preheat an outdoor grill for high heat and lightly oil the grate to prevent sticking. (5 minutes)

06

Step

Thread the marinated lamb, red onion, cremini mushrooms, and merguez sausage onto grill-safe skewers, alternating ingredients for a visually appealing presentation. (15 minutes)

07

Step

Place the kabobs on the preheated grill to sear in the juices and develop a flavorful crust on the lamb, rotating occasionally for even cooking. (4-5 minutes)

08

Step

Reduce the grill temperature to medium-high heat. Generously brush the kabobs with the prepared mopping sauce. (2 minutes)

09

Step

Continue to baste the kabobs with the mopping sauce, allowing it to brown and bubble, until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should reach 125 degrees F (52 degrees C) for medium-rare. (10-15 minutes)

10

Step

Remove the kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (5 minutes)