Leg of lamb, merguez sausage, and mushrooms are placed on kabobs and grilled with a Greek yogurt mopping sauce that's full of flavor.
- 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
- 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.
- 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.
- 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.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
- 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.