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Lamb & Chicken Kabobs Recipe

Lamb & Chicken Kabobs Recipe

"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. YIELD:2 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Wine Pairings

Light-Bodied White Wine

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