Name: Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 7
Ingredients: Olive oil - 2 cups; Red wine - 2 cups; Chopped fresh parsley - 3 tablespoons; Dijon mustard - 1 tablespoon; Minced fresh garlic - 1 tablespoon; Chopped fresh mint - 1 tablespoon; Freshly ground black pepper - 1 tablespoon; Kosher salt to taste - 1 tablespoon; Leg of lamb, trimmed with no tendons, cut into 2-inch cubes - 1 ½ pounds; Brown cremini mushrooms - 18; Merguez sausage, cut into 1 1/2-inch pieces - 1 ½ pounds; Red onion, diced - 1 medium; Greek yogurt - 5 ounces; Egg, beaten - 1; White wine - 1 fluid ounce; Extra-virgin olive oil - ½ ounce; Lemon, zested and juiced - ½; Smoked paprika - 1 tablespoon; Porcini mushroom powder - 1 tablespoon; Red pepper flakes - 1 teaspoon; Granulated garlic - 1 teaspoon; Dried Greek oregano - 1 teaspoon; Saffron - 1 pinch; Kosher salt and freshly ground black pepper to taste - 1 pinch

Ingredients for - Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce

1. Olive oil 2 cups

2. Red wine 2 cups

3. Chopped fresh parsley 3 tablespoons

4. Dijon mustard 1 tablespoon

5. Minced fresh garlic 1 tablespoon

6. Chopped fresh mint 1 tablespoon

7. Freshly ground black pepper 1 tablespoon

8. Kosher salt to taste 1 tablespoon

9. Leg of lamb, trimmed with no tendons, cut into 2-inch cubes 1 ½ pounds

10. Brown cremini mushrooms 18

11. Merguez sausage, cut into 1 1/2-inch pieces 1 ½ pounds

12. Red onion, diced 1 medium

13. Greek yogurt 5 ounces

14. Egg, beaten 1

15. White wine 1 fluid ounce

16. Extra-virgin olive oil ½ ounce

17. Lemon, zested and juiced ½

18. Smoked paprika 1 tablespoon

19. Porcini mushroom powder 1 tablespoon

20. Red pepper flakes 1 teaspoon

21. Granulated garlic 1 teaspoon

22. Dried Greek oregano 1 teaspoon

23. Saffron 1 pinch

24. Kosher salt and freshly ground black pepper to taste 1 pinch

How to cook deliciously - Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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

6 . Stage

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.