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Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce

Looking for a delicious and healthy grilling recipe? Look no further than these Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce. This recipe combines the rich and savory flavors of lamb with the earthy and meaty taste of mushrooms, all brought together with a tangy and creamy Greek yogurt sauce. It's the perfect dish for a summer barbecue or a weeknight dinner on the grill.

Prep Time:

30 mins

Cook Time:

15 mins

Additional Time:

1 day

Total Time:

1 day 45 mins

Servings:

Yield:

7 kabobs

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 ½ pounds leg of lamb, trimmed with no tendons, cut into 2-inch cubes

18 brown cremini mushrooms

1 ½ 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

½ ounce extra-virgin olive oil

½ 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

Directions

Step 1

Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.

Step 2

Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.

Step 3

Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.

Step 4

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 5

Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.

Step 6

Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat 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 come to 125 degrees F (52 degrees C) for medium-rare.

Nutrition Facts (per serving)

970

Calories

83g

Fat

10g

Carbs

34g

Protein

Complement

The marinated lamb and mushrooms are threaded onto skewers and grilled to perfection, creating a smoky and charred exterior while maintaining a juicy and tender interior. The Greek yogurt mopping sauce adds a refreshing and tangy element to the dish, complementing the richness of the lamb and the earthiness of the mushrooms. With the perfect balance of flavors and textures, these kabobs are sure to become a new favorite in your grilling repertoire. Whether you're entertaining guests or simply looking for a flavorful and satisfying meal, these Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce are a must-try.