1-1/4 to 1-1/2 lb boneless lamb sirloin steak, cut into 1-inch cubes
3 t shredded lime peel
1/3 c lime juice
1/3 c honey
1 T snipped fresh tarragon or 1-1/2 t dried tarragon, crushed
1 clove garlic, minced
1/2 t salt
1/2 t freshly ground black pepper
(12) 1” cubes cantaloupe
(12) 1” cubes honeydew
1 (6 oz) carton plain yogurt
10 corn tortillas, warmed
Place lamb in resealable plastic bag set in dish. For marinade, in bowl whisk together 2 t of the peel, the lime juice, honey, 2 t of the tarragon (or 1 t dried), the garlic, salt, and pepper. Reserve 1/4 c marinade. Pour remaining over lamb. Seal bag; turn to coat. Refrigerate 1/2 to 2 hours; turning once. Remove lamb; discard marinade.
On twelve 6" skewers thread lamb and melon, leaving 1/4" 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.
Stir remaining peel and tarragon into yogurt. Serve skewers with yogurt, flatbreads, and arugula.
Time: 2.5 hrs Serves: 6
This is a BHG recipe. You can use other fruits like pineapple for this dish.