Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce Recipe

Recipesfull introduces to you: Greek Recipes. (Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce Recipe). Unique mopping sauce to complement merguez dishes, especially traditional Greek-style kabobs. I hope you enjoy it as much as I do. Not a lamb fan? Then try this mopping sauce on chicken kabobs as it works great with both! This recipe was cooked rotisserie-style on the Kabob Buddie by Troops BBQ.

Brief

Prep 30 mins

Cook: 15 mins

Additional: 1day

Total: 1day

Servings: 7

Yield: 7 kabobs

Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce Recipe

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

Moussaka

World Cuisine

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.

Nutritional Information

Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce Recipe

Servings Per Recipe:7

Calories: 969.9

% Daily Value *

Protein: 33.8g 68%

Carbohydrates: 9.6g 3%

Dietary Fiber: 2.6g 10%

Sugars: 2.2g

Fat: 83.3g 128%

Saturated Fat: 16.7g 84%

Cholesterol: 133.9mg 45%

Vitamin A Iu: 971.2IU 19%

Niacin Equivalents: 10.2mg 79%

Vitamin B6: 0.3mg 19%

Vitamin C: 11.3mg 19%

Folate: 35.1mcg 9%

Calcium: 50.6mg 5%

Iron: 4.3mg 24%

Magnesium: 45.3mg 16%

Potassium: 568mg 16%

Sodium: 299.5mg 12%

Thiamin: 0.1mg 7%

Calories From Fat: 749.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.