Source: dLife

Lamb on skewers and marinated in a balsamic spice sauce.

Servings

1 lb lean lamb loin chops , cut into 1 1/4-inch cubes
3 tbsp balsamic vinegar (red wine vinegar can be substituted)
2 tbsp cold water
2 tbsp olive oil
2 medium garlic cloves , minced
1 tsp dried rosemary
0.5 tsp salt
0.5 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp ground red pepper (cayenne)
0.25 tsp black pepper
0.5 cantaloupe , peeled and cut into 1-to-2-inch pieces
16 fresh green onions , cut into 2-to-3-inch pieces

1 Place lamb in heavy-duty resealable plastic food storage bag set in shallow dish.
2 In medium bowl, combine vinegar, water, oil, garlic, rosemary, salt, cumin, coriander, red pepper, and black pepper. Pour marinade over lamb in bag. Seal bag and turn to coat.
3 Marinate in refrigerator 6 to 8 hours, stirring occasionally. Drain lamb, reserving marinade.
4 Preheat grill to medium.
5 Thread lamb, cantaloupe and green onions onto four 14" skewers. Discard marinade.
6 Coat grill rack with cooking spray. Place skewers directly on grill rack directly. Cook 15 to 20 minutes or to desired doneness, turning once and brushing with marinade. Or, broil 3 to 4" from heat 10 to 15 minutes, turning once.