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Lamb and Beef Kabobs

 Lamb and Beef Kabobs
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
8 ServingsPrep: 25 min. + marinating Grill: 10 min.


  • 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


  • In a small bowl, combine first five ingredients. Place the lamb and
  • beef in a large resealable plastic bag; add half of the marinade.
  • Place vegetables in another large resealable plastic bag; add the
  • remaining marinade. Seal bags and turn to coat; refrigerate 1 hour.
  • On eight metal or soaked wooden skewers, alternately thread lamb,
  • beef, onions, red peppers and mushrooms. Grill, covered, over medium
  • heat 5-6 minutes on each side or until meat reaches desired doneness
  • and vegetables are tender. Serve with pita bread. Yield: 8
  • servings.

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Lamb and Beef Kabobs (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.