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Lamb and Beef Kabobs Recipe

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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

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Lamb and Beef Kabobs Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 8 Servings

25 10 35

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.

Nutritional 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.

Originally published as Lamb and Beef Kabobs in Taste of Home August/September 2005, p 35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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