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1 pound boneless lamb, cut into 1-1/4" cubes
Place lamb in a heavy-duty plastic bag set in a shallow dish.
For marinade, in a medium bowl combine vinegar, oil, water, garlic, rosemary, salt, cumin, pepper, red pepper, and coriander. Pour marinade over lamb in bag. Seal bag; turn to coat.
Marinate in the refrigerator for 6 to 8 hours, stirring occasionally. Drain lamb, reserving marinade.
Thread lamb, cantaloupe, and green onions of four 14" skewers. Brush with marinade.
Place on the grill rack directly over moderate coals.
Grill 4" from coals for 15 to 20 minutes or to desired doneness, turning once and brushing with marinade. Or, broil 3 to 4" from heat for 10 to 15 minutes, turning once and brushing with marinade.)
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
3 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons olive oil
2 tablespoons water
2 cloves garlic, minced
1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon ground red pepper
1/4 teaspoon ground coriander
1/2 firm cantaloupe, peeled and cut into 1"-2" pieces
16 green onions, cut into 2-to 3" pieces