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Honey-Lime Lamb and Melon Skewers

Makes: 6 servings
Prep 25 mins Marinate 30 mins Grill 12 mins
Honey-Lime Lamb and Melon Skewers
Ingredients
  • 1 1/4 - 1 1/2  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 409,
  • Fat, total (g) 6,
  • chol. (mg) 62,
  • sat. fat (g) 2,
  • carb. (g) 62,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 27,
  • pro. (g) 27,
  • vit. A (IU) 1846,
  • vit. C (mg) 37,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 93,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 616,
  • Potassium (mg) 773,
  • calcium (mg) 131,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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