Lamb & Chicken Kabobs


Lamb & Chicken Kabobs Recipe

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 2 servings
  • 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
  • Salad
  • Dried Berries
  • Couple olives

Nutritional Facts

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


  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. 
  3. Prepare the salad: mix green salad already cut in small pieces with olive oil, salt, pepper and dried berries.


       Madelyn Jewell