Preparation time: 15 minutes
Marinating time: 6 to 8 hours
Cooking time: 15 to 20 min.

1 pound boneless lamb (leg or shoulder), cut into 1 1/4-inch cubes
3 Tbsp. balsamic vinegar or red wine vinegar
2 Tbsp. olive oil
2 Tbsp. water
2 cloves garlic, minced
1 tsp. dried rosemary leaves
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
1/4 tsp. ground red pepper
1/4 tsp. ground coriander
1/2 firm cantaloupe, peeled and cut into 1- to 2-inch pieces
16 green onions, cut into 2- to 3-inch pieces

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 on four 14-inch skewers. Brush with marinade. Place on the grill rack directly over moderate coals. Grill 4 inches from coals for 15 to 20 minutes or to desired doneness, turning once and brushing with marinade. (Or broil 3 to 4 inches from heat for 10 to 15 minutes, turning once and brushing with marinade.) Makes 4 servings.

Recipe submitted by Dee