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In a large sealable plastic bag, combine lime zest, lime juice and ginger. Add melon. Seal bag; turn to coat melon. Let stand at room temperature for 30 to 60 minutes. Drain melon, reserving any juices. On four long skewers, alternately thread cantaloupe and honeydew.
Place kebabs on the rack of an uncovered grill directly over medium coals. Grill for 6 to 8 minutes or until grill marks are visible, turning occasionally to brown evenly.
Meanwhile, in a small bowl, whisk together reserved juices and the honey until well mixed. Drizzle over warm kebabs.