Lamb and Mushroom Kabobs with Greek Yogurt Sauce

Follow our step-by-step guide on how to make Lamb and Mushroom Kabobs with Greek Yogurt Sauce.

1. Step 1

   To start your culinary adventure, grab a large bowl and mix together some olive oil, red wine, chopped parsley, Dijon mustard, minced garlic, chopped mint, black pepper, and kosher salt.

2. Step 2

   This delightful blend will serve as your marinade.

3. Step 3

   Next, take your leg of lamb cubes and mushrooms, placing them in separate bowls.

4. Step 4

   Coat each with the marinade, ensuring every piece is well-covered.

5. Step 5

   Once done, cover the bowls and let them chill in the refrigerator for 24 hours.

6. Step 6

   This resting period allows the flavors to meld beautifully, creating a mouthwatering experience.

7. Step 7

   While your lamb and mushrooms are soaking up those delicious flavors, let’s whip up a zesty mopping sauce.

8. Step 8

   In a bowl, combine Greek yogurt, an egg, red wine, olive oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper.

9. Step 9

   Whisk everything together until it’s well blended.

10. Step 10

    For the best flavor, refrigerate this sauce for at least 6 hours, or even overnight if you can wait! Now, it’s time to prepare your skewers.

11. Step 11

    Thread a piece of lamb leg, followed by a chunk of red onion, a cremini mushroom, a slice of merguez sausage, and another piece of red onion onto each skewer.

12. Step 12

    Keep going until all your ingredients are used up, making sure to distribute everything evenly for a colorful and tasty presentation.

13. Step 13

    When you’re ready to grill, preheat your outdoor grill to high heat and give the grate a light oiling to prevent sticking.

14. Step 14

    Once it’s hot, place your kabobs on the grill and sear them for about 4 to 5 minutes.

15. Step 15

    Remember to rotate them occasionally to create a lovely crust on the lamb and lock in those juicy flavors.

16. Step 16

    After searing, reduce the grill temperature to medium-high.

17. Step 17

    Generously brush the kabobs with your mopping sauce, allowing them to brown and bubble enticingly.

18. Step 18

    Keep basting with the sauce until the internal temperature of the sausage reaches at least 142°F (61°C) and the lamb hits 125°F (52°C) for that perfect medium-rare finish.

19. Step 19

    As the aroma fills the air, you’ll know you’re in for a treat.

20. Step 20

    Enjoy your flavorful kabobs, and don’t forget to share the joy of this delicious meal with family and friends!.