Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce

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.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
1 day
Total Time:
1 day 45 mins
7 kabobs



  • 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

Chef Dirk's Greek Yogurt Mopping Sauce:

  • 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


  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.

  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.

  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.

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

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

  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.

Cook's Notes:

The leg of lamb should yield about 18 cubes of meat.

It is important to cut the leg of lamb larger than the sausage so you can have a juicy cut of lamb, well-mopped, flavorful mushrooms, and spicy merguez all on the same plate.

Nutrition Facts (per serving)

970 Calories
83g Fat
10g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 970
% Daily Value *
Total Fat 83g 107%
Saturated Fat 17g 84%
Cholesterol 134mg 45%
Sodium 300mg 13%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 34g
Vitamin C 11mg 57%
Calcium 51mg 4%
Iron 4mg 24%
Potassium 568mg 12%

* 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.

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