Lamb And Melon Kabobs With Minted Honey Marinade - cooking recipe

Ingredients

2 lbs lean boneless leg of lamb or 2 lbs boneless loin lamb
1/4 cup fresh mint leaves
2 tablespoons vegetable oil
2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
1 small cantaloupe

Preparation

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.