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."
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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