Lamb & Chicken Kabobs Recipe
Lamb & Chicken Kabobs Recipe photo by Taste of Home
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Lamb & Chicken Kabobs Recipe

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"In summer, I fire up the grill and toss on these great kabobs," says Weda Mosellie of Phillipsburg, New Jersey. "In the winter, I use my trusty indoor grill."
Recommended: 38 Greek-Style Dinners
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 6 ounces sirloin lamb roast, cut into 1-inch pieces
  • 1 boneless skinless chicken breast (5 ounces), cut into 1-inch pieces
  • 1 large portobello mushroom, quartered
  • 1/2 small sweet red pepper, cut into 1-inch pieces
  • 2 green onions, cut into 2-inch pieces
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 fresh basil leaves, thinly sliced

Nutritional Facts

1 each: 332 calories, 20g fat (4g saturated fat), 87mg cholesterol, 226mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 32g protein.


  1. On two metal or soaked wooden skewers, alternately thread the lamb, chicken and vegetables. Sprinkle with garlic powder, salt and pepper. In a small bowl, combine the lemon juice, oil and basil; set aside.
  2. Grill kabobs, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink, basting frequently with lemon mixture. Yield: 2 servings.
Originally published as Lamb & Chicken Kabobs in Cooking for 2 Summer 2009, p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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