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Lamb & Chicken Kabobs

 Lamb & Chicken Kabobs
"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."
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 kabob equals 332 calories, 20 g fat (4 g saturated fat), 87 mg cholesterol, 226 mg sodium,

2 of 2

Lamb & Chicken Kabobs (continued)

Nutritional Facts: 6 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.