3 tbsp. olive oil
2 tbsp. balsamic or red wine vinegar
1 1/2 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
1 garlic clove, finely chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. red cayenne pepper
1/4 tsp. ground coriander
1 lb. lean lamb (leg or well trimmed shoulder), cut in 1 inch cubes
30 1 inch cubes of cantaloupe
30 6 inch bamboo skewers, soaked in water 1 hour, then drained

Combine the first 9 ingredients in a small bowl. (Can be prepared up the 2 days ahead, covered and refrigerated.) Place lamb in a glass baking dish, pour marinade over turning to temperature, or up to 8 hours in the refrigerator.

Drain lamb and save the marinade. Thread 1 melon and 1 lamb cube on a bamboo skewer. Return to the baking dish and spoon marinade over the meat. (Can be prepared up to 4 hours ahead if covered and refrigerated.)

Preheat the grill the medium. Arrange the skewers on the grill and cook until char-broiled on the outside and pink on the inside, turning occasionally, about 5 minutes. Serve immediately. Makes about 30.