Honey-Lime Lamb and Melon Skewers
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 6 servings.
Prep Time:
25 mins
Total Time:
1 hr 7 mins
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Ingredients
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1-1/4 to 1-1/2 lb.boneless lamb sirloin steak, cut into 1-inch cubessee savings
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3 tsp.shredded lime peelsee savings
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1/3 cuplime juicesee savings
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1/3 cuphoneysee savings
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1 Tbsp.snipped fresh tarragon or 1-1/2 tsp. dried tarragon, crushedsee savings
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1 clovegarlic, mincedsee savings
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1/2 tsp.saltsee savings
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1/2 tsp.freshly ground black peppersee savings
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12 1-inch cubescantaloupesee savings
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12 1-inch cubeshoneydewsee savings
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1 6-oz. cartonplain yogurtsee savings
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6soft flatbreads, warmedsee savings
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Fresh arugula (optional)see savings
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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 information
Per serving: Calories 409, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 62 mg, Sodium 616 mg, Carbohydrate 62 g, Total Sugar 27 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin C 62%, Calcium 13%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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