Honey-Lime Lamb and Melon Skewers

Cubes of lamb and fresh melon are made into kabobs and seasoned with a light citrus marinade before grilling. Serve with yogurt sauce for a delicious summer meal.

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Makes:
6 servings
Prep:
25 mins
Marinate:
30 mins
Grill:
12 mins
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Honey-Lime Lamb and Melon Skewers

Ingredients
1 1/4
pounds boneless lamb sirloin steak, cut into 1-inch cubes
3
teaspoons shredded lime peel
1/3
cup lime juice
1/3
cup honey
1
tablespoon snipped fresh tarragon or 1-1/2 tsp. dried tarragon, crushed
1
clove garlic, minced
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
12
1 inch cubes cantaloupe
12
1 inch cubes honeydew
1
6 ounce carton plain yogurt
6
soft flatbreads, warmed
 
Fresh arugula (optional)

Directions

  1. Place lamb in resealable plastic bag set in dish. For marinade, in bowl whisk together 2 teaspoons of the peel, the lime juice, honey, 2 teaspoons of the tarragon (or 1 teaspoon dried), the garlic, salt, and pepper. Reserve 1/4 cup marinade. Pour remaining over lamb. Seal bag; turn to coat. Refrigerate 1/2 to 2 hours; turning once. Remove lamb; discard marinade.
  2. On twelve 6-inch skewers thread lamb and melon, leaving 1/4-inch space between. For charcoal grill, place on rack directly over medium coals. Grill, uncovered, 12 to 14 minutes or until meat is slightly pink in center, turning and brushing often with reserved marinade.
  3. Stir remaining peel and tarragon into yogurt. Serve skewers with yogurt, flatbreads, and arugula. Makes 6 servings.

Nutrition Facts

(Honey-Lime Lamb and Melon Skewers)
    Per serving:
  • 409 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 62 mg chol.,
  • 616 mg sodium,
  • 62 g carb.,
  • 3 g fiber,
  • 27 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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