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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
  • Stir remaining peel and tarragon into yogurt. Serve skewers with yogurt, flatbreads, and arugula. Makes 6 servings.

Nutrition Facts

409 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 62mg; sodium 616mg; potassium 773mg; carbohydrates 62g; fiber 3g; sugar 27g; protein 27g; vitamin a 1846IU; vitamin c 37mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 9mg; vitamin b6 1mg; folate 93mcg; vitamin b12 3mcg; calcium 131mg; iron 4mg.

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