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Ingredients
| boneless lamb sirloin: 1.5 lbs |
| lemon zest: 1 Tbl |
| lime juice: 1/3 cup |
| honey: 1/3 cup |
| fresh tarragon: 1 Tbl |
| garlic: 1 clove |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| whole cantaloupe: 12 |
| whole honeydew melons: 12 |
| whole plain yogurt: 6 oz |
| Italian bread: 12 slices |
Honey-Lime Lamb and Melon Skewers
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
12 min -
Servings
6 serving(s)
Tags
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.