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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. 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.
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