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
2 tablespoons lemon juice
2 tablespoons olive oil
2 fresh basil leaves, thinly sliced
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.
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.