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Lamb and Beef Kabobs Recipe

Lamb and Beef Kabobs Recipe

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
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min. YIELD:8 servings


  • 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 boneless beef 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


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

Nutritional Facts

1 each: 419 calories, 13g fat (4g saturated fat), 105mg cholesterol, 1524mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 40g protein.

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Reviewed Nov. 23, 2015

"We didn't like the pieces of lamb as much as the beef but this recipe was delicious and a perfect Friday night dinner when mom's don't feel like spending the whole night cooking!"

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