1. For Marinate: Mix all ingredients, add salt to taste. In separate bowls coat the lamb and the mushrooms and marinate for 24 hours. 2. For Mopping Sauce: Add together all ingredients, whisk heavily so everything mixes together - let refrigerate for a minimum of 6 hours up to overnight. 3. For Kabobs, place ingredients in this order: Diced leg, onion, mushroom, onion, merguez sausage, onion. Repeat for as long as your kabob skewer is able to handle and rotate evenly. 4. Before using this mopping product, start with a high heat grill in order to sear in the juices and to form your crust on the lamb (about 4- 5 minutes while rotating should be good). Adjust coals to lower temperature to a medium-high heat and using a brush coat the Kabobs with a generous layer of the Greek Yogurt mopping sauce. Let brown and bubble and continue to coat until you have reached the internal temperature of 142 degrees F on the sausage. The leg of lamb should come out medium rare at 125 degrees. This is why 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
Ingredients
