Grilled Chicken and Lamb Kebabs with Flatbread

Step 1

Cut the 1 lb chicken breast and 1 lb lamb leg into 1-inch cubes. In a bowl, mix 1 cup plain yogurt, 3 minced garlic cloves, 2 tsp paprika, and 1 tsp salt. Add the meat, toss to coat, and let marinate for 15 minutes.

Step 2

While the meat marinates, slice 2 bell peppers into chunks and leave 8 oz mushrooms whole. Thread the chicken and lamb onto separate skewers, alternating with the peppers and mushrooms.

Step 3

Preheat a grill or grill pan over medium-high heat. Cook the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the lamb is browned on the outside but still pink inside.

Step 4

Warm the 4 flatbreads on the grill for 1 minute per side, until soft and lightly charred. Serve the kebabs with the flatbread and your favorite rice or salad on the side.

Step 5

Let the kebabs rest for 5 minutes before serving to keep them juicy. Sprinkle with fresh herbs like parsley or mint if you have them.