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Grilled Lamb And Melon Kebabs – Bon Appetit

Grilled Lamb and Melon Kebabs - Bon Appetit recipe image
These Grilled Lamb and Melon Kebabs offer a delightful contrast of flavors, pairing tender, herb-marinated lamb cubes with sweet, refreshing cantaloupe. The marinade, featuring olive oil, balsamic vinegar, rosemary, cumin, and cayenne, infuses the meat with deep, aromatic warmth that complements the fruit's natural sweetness perfectly. Ideal for summer barbecues or light weeknight dinners, this dish brings a touch of Turkish-inspired flair to your grill. The combination of savory and sweet creates a balanced, satisfying meal that is both elegant and approachable. Serve them fresh off the grill for the best texture, allowing the char on the lamb to enhance the overall taste profile.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 30
Calories: 106.0
Dietary: Gluten-free
Description
These Grilled Lamb and Melon Kebabs offer a delightful contrast of flavors, pairing tender, herb-marinated lamb cubes with sweet, refreshing cantaloupe. The marinade, featuring olive oil, balsamic vinegar, rosemary, cumin, and cayenne, infuses the meat with deep, aromatic warmth that complements the fruit's natural sweetness perfectly. Ideal for summer barbecues or light weeknight dinners, this dish brings a touch of Turkish-inspired flair to your grill. The combination of savory and sweet creates a balanced, satisfying meal that is both elegant and approachable. Serve them fresh off the grill for the best texture, allowing the char on the lamb to enhance the overall taste profile.
Ingredients
  • 3 tablespoons Olive oil
  • 1/4 tablespoons Ground coriander
  • 2 tablespoons Balsamic vinegar* or red
  • 1 lbs Lean lamb (leg or well-
Directions
  1. 1
    In a small bowl, whisk together olive oil, balsamic vinegar, ground coriander, chopped rosemary, cumin, garlic, salt, pepper, and cayenne pepper to create the marinade.
  2. 2
    Cut lean lamb (leg or shoulder) into 1-inch cubes and place them in a glass baking dish.
  3. 3
    Pour the marinade over the lamb, turning the cubes to ensure they are evenly coated.
  4. 4
    Cover the dish and marinate the lamb for 2 hours at room temperature or up to 8 hours in the refrigerator.
  5. 5
    Drain the lamb, reserving the marinade for later use.
  6. 6
    Cut cantaloupe into 1-inch cubes.
  7. 7
    Thread the skewers by alternating one piece of lamb with one piece of melon until all ingredients are used.
  8. 8
    Place the assembled skewers back into the baking dish and spoon the reserved marinade over the meat.
  9. 9
    Prepare a barbecue grill for medium heat.
  10. 10
    Arrange the skewers around the edges of the grill to prevent the melon from burning too quickly.
  11. 11
    Grill the kebabs, turning occasionally, until the lamb is slightly charred on the outside and pink on the inside, about 5 minutes.
  12. 12
    Transfer the grilled kebabs to a serving platter and serve immediately.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 106.0kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 10.9mg1%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.0g0%
Sugars 1.1g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb, melon, cantaloupe, kebabs, grilled, summer, barbecue, skewers, marinade, cumin, rosemary, balsamic, turkish, appetizer, main course, easy, quick, healthy, outdoor dining
Read it online: https://www.chefs-mate.com/recipe/grilled-lamb-and-melon-kebabs-bon-appetit/