Lamb and Melon Kabobs with Minted Honey Marinade

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READY IN: 3hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut lamb into 1-inch (2. 5 cm) cubes and place in glass bowl.
  • In blender, combine mint, oil, vinegar, lemon juice, honey and mustard.
  • Pour over lamb cubes, tossing to coat well.
  • Cover and marinate in refrigerator at least 2 hours, or up to 8 hours.
  • Drain lamb, reserving marinade.
  • Peel and cut cantaloupe into 1-inch (2. 5 cm) cubes.
  • Thread melon and lamb pieces alternately onto sharp, thin skewers.
  • (Note: Lamb skewers can be prepared ahead, arranged on baking sheet with reserved marinade spooned over top, covered and refrigerated for up to 2 hours. Bring out to room temperature 30 minutes before grilling) Place kabobs on greased grill over medium heat.
  • Cook for 5 minutes, turning occasionally and brushing with reserved marinade.
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