Gallery

Recipe Summary

prep:
25 mins
marinate:
30 mins
grill:
12 mins
total:
1 hr 7 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

Nutrition Facts

409 calories; fat 6g; cholesterol 62mg; saturated fat 2g; carbohydrates 62g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 27g; protein 27g; vitamin a 1846.4IU; vitamin c 36.6mg; thiamin 0.6mg; riboflavin 0.6mg; niacin equivalents 8.7mg; vitamin b6 0.5mg; folate 92.7mcg; vitamin b12 3.1mcg; sodium 616mg; potassium 773mg; calcium 131.3mg; iron 3.8mg.
Advertisement

Reviews

Advertisement