Greek-Inspired Skewers

I always have two desk calendars on my desk at work. I can never choose only one, and I figure that three would be overdoing it. So, two it is. One of the 2013 ones is an origami page-a-day calendar with a different origami to make for each day. So far, I've made a swan (crane?) that sits on my finger, a sled, and a billfold. It's a neat way to start my day when I get in--take a bit of paper and create something with a few folds. My desk will soon be cluttered with little paper figures. The other one is a calendar with stories from The Onion. Now I not only get to create something, but I start my day with a smile. Today's headline: "Open-Minded Man Grimly Realizes How Much Life He's Wasted Listening to Bullshit." And for added snark, a short daily horoscope is included.

I also have a recipe that I've been holding onto for quite some time and keep forgetting to post because it's been buried in my bag (out of sight, out of mind--too bad that doesn't work with chores). It's one I originally found and cut out of my Better Homes and Gardens magazine subscription: honey-lime lamb and melon skewers.

What you'll need:
1 1/2 lbs. boneless lamb
3 tsp. shredded lime peel
1/3 c. lime juice
1/3 c. plus some extra honey
1 Tbs. fresh tarragon or 1 1/2 tsp. dried tarragon
1 clove garlic, minced
12 cubes of cantaloupe (about 1 in.)
12 cubes of honeydew (about 1 in.)
1 6-oz. carton of plain Greek yogurt
cinnamon
salt and pepper to taste
6 soft flat breads

What you'll need to do:
1. Cut the lamb into cubes about 1 inch in size. Put into a zip-lock bag.
2. In a bowl, add 2 tsp of the lime peel, the lime juice, 1/3 cup of the honey, 2 tsp of the fresh tarragon (or 1 tsp if using dried), garlic, and salt and pepper. Whisk ingredients together and hold back 1/4 cup of the marinade.
3. Add the rest to the zip-lock bag, seal, and manipulate the meat through the side of the bag until it is well-coated by the marinade. Put in the fridge for up to 2 hours.
4. Remove the lamb and discard the rest of the marinade in the bag. On wooden skewers, thread the lamb and alternate with the melon.
5. Grill uncovered for 12 to 14 minutes, turning occasionally. Brush the skewers with the reserved marinade as they cook.
6. Add the last of the lime peel and tarragon into the Greek yogurt. Add a dash of cinnamon for flavor and honey until it's as sweet as you would like it. Serve the skewers with yogurt for dipping and flat bread.

A few notes about this recipe: This is a perfect late-summer recipe, but it can be made in the colder months if you wish. The only thing that may be chancy in your area is the melon. Here in California, we are able to get melon year-round. A barbeque is the obvious way to cook the skewers, but you can also successfully cook them on a grilling pan over medium to medium-high heat on the stove or in a George Foreman grill on your kitchen sink. When using a George Foreman grill, just keep an eye that the skewers don't overcook as this method tends to cook the food faster (since you're cooking it from the bottom and the top). You can also substitute the lamb for beef and still have a really great and tasty meal. The original recipe as found in the magazine calls for regular yogurt, not Greek; however, this dish is obviously Greek-inspired and I felt the flavor of Greek yogurt (especially with the honey and cinnamon) compliments the meat and melon quite nicely. But try both and see what you think. And perhaps the best part about this recipe: it is relatively healthy, especially if you get lean meat.

Lastly, you can add even more pizzazz by cutting up your flat bread into triangles, placing them on a baking sheet, drizzling olive oil over them, and baking them at 425 degrees for about 12 to 15 minutes or until they are starting to get crisp--now you have homemade pita chips to go with your skewers!