Combine lemon juice, mint, oil, and honey in a small bowl; stir well and divide in half

Reserve the remaining marinade in the refrigerator. Cut chicken crosswise into 1-1/2 inch cubes

Peel and seed the cantaloupe and then cut into 2-inch cubes

Add chicken and melon to half the marinade

Cover and refrigerate at least 8 hours, stirring occasionally. Remove chicken and melon from marinade and alternately thread on the kebob skewers

Rotate for 25 to 30 minutes or until the chicken is cooked through, basting with the reserved marinade for the last 5 minutes.