Taste of Home
Lamb and Beef Kabobs
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
YIELD: 8 servings.
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
Ingredients
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1/4 cup minced fresh parsley
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2 tablespoons olive oil
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4 teaspoons salt
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2 teaspoons pepper
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2 teaspoons lemon juice
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2 pounds boneless lamb, cut into 1-1/2-inch cubes
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1 pound beef top sirloin steak, cut into 1-1/2-inch cubes
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6 small onions, cut into wedges
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2 medium sweet red peppers, cut into 1-inch pieces
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16 large fresh mushrooms
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6 pita breads (6 inches), cut into wedges
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 serving: 419 calories, 13g fat (4g saturated fat), 105mg cholesterol, 1524mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 40g protein.
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