Prep: 25 min. Marinate: 30 min. Grill: 12 min.
Ingredients
1-1/4 to 1-1/2 lb. boneless lamb sirloin steak, cut into 1-inch cubes
3 tsp. shredded lime peel
1/3 cup lime juice
1/3 cup honey
1 Tbsp. snipped fresh tarragon or 1-1/2 tsp. dried tarragon, crushed
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
12 1-inch cubes cantaloupe
12 1-inch cubes honeydew
1 6-oz. 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
Calories 409,
Total Fat (g) 6,
Saturated Fat (g) 2,
Monounsaturated Fat (g) 2,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 62,
Sodium (mg) 616,
Carbohydrate (g) 62,
Total Sugar (g) 27,
Fiber (g) 3,
Protein (g) 27,
Vitamin C (DV%) 62,
Calcium (DV%) 13,
Iron (DV%) 21,
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
1-1/4 to 1-1/2 lb. boneless lamb sirloin steak, cut into 1-inch cubes
3 tsp. shredded lime peel
1/3 cup lime juice
1/3 cup honey
1 Tbsp. snipped fresh tarragon or 1-1/2 tsp. dried tarragon, crushed
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
12 1-inch cubes cantaloupe
12 1-inch cubes honeydew
1 6-oz. 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
Calories 409,
Total Fat (g) 6,
Saturated Fat (g) 2,
Monounsaturated Fat (g) 2,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 62,
Sodium (mg) 616,
Carbohydrate (g) 62,
Total Sugar (g) 27,
Fiber (g) 3,
Protein (g) 27,
Vitamin C (DV%) 62,
Calcium (DV%) 13,
Iron (DV%) 21,
Percent Daily Values are based on a 2,000 calorie diet
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