Lamb & Chicken Kabobs

• 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

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.

lamb roast, chicken, portobello mushroom, sweet red pepper, green onions, garlic, salt, pepper, lemon juice, olive oil, fresh basil

Taken from www.tasteofhome.com/recipes/lamb-chicken-kabobs/ (may not work)