Print Options
Back to
Lamb and Beef Kabobs >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Info
Lamb and Beef Kabobs
A lemon-olive oil marinade gives these tasty kabobs a nice tang. They’re great for summer parties. In bad weather and during the winter, we cook them in a 400-degree oven for 25 to 40 minutes. —Weda Mosellie, Phillipsburg, New Jersey
8 Servings
Prep: 25 min. + marinating Grill: 10 min.
Ingredients
1/4 cup minced fresh parsley
2 tablespoons olive oil
4 teaspoons salt
2 teaspoons pepper
2 teaspoons lemon juice
2 pounds boneless lamb, cut into 1-1/2-inch cubes
1 pound beef top sirloin steak, cut into 1-1/2-inch cubes
6 small onions, cut into wedges
2 medium sweet red peppers, cut into 1-inch pieces
16 large fresh mushrooms
6 pita breads (6 inches), cut into wedges
Directions
In a small bowl, combine the first five ingredients. Place the lamb
and beef in a large resealable plastic bag; add half of the
marinade. Place the vegetables in another large resealable plastic
bag; add the remaining marinade. Seal bags and turn to coat;
refrigerate for 1 hour.
On eight metal or soaked wooden skewers, alternately thread the lamb,
beef, onions, red peppers and mushrooms. Grill, covered, over
medium-hot heat for 5-6 minutes on each side or until meat reaches
desired doneness and vegetables are tender. Serve with pita bread.
Yield: 8 servings.
© Taste of Home 2011
2 of 2
Lamb and Beef Kabobs
(continued)
Nutrition Facts:
1 serving (1 each) equals 419 calories, 13 g fat (4 g saturated fat), 105 mg cholesterol, 1,524 mg sodium, 34 g carbohydrate, 3 g fiber, 40 g protein.
© Taste of Home 2011