Watermelon and Feta Skewers
With Basil and Balsamic Reduction
by Andrea Alden
Prepare for assembly
1 small watermelon
cut into 1-inch cubes
- 1 to 2 tubs of
feta cheese in brine, drained and cut into 1-inch cubes
- 1 handful of
- ¼ cup of
- 12 wooden skewers, 4-inches long, soaked
Soak your skewers while you cube your watermelon and feta cheese.
Very carefully thread a watermelon cube onto the skewer followed by a feta cube and one more watermelon skewer. Feta is crumbly so you have to be careful when cutting and skewering it.
Once all of your skewers are loaded, place them into the freezer for 15 minutes while you preheat your grill to 450°F.
Place the skewers onto the grill over direct heat. Grill each side for 1 to 2 minutes, or until grill marks are forming on the melon.
Serve immediately, drizzled with balsamic reduction and topped with fresh basil leaves.
Get some sear marks
add some basil
Serve drizzled in balsamic
There’s just something about combining the
flavors in these Watermelon and Feta Skewers. The intensity of the basil and
feta with the cool juiciness of the melon is a surprising contrast that will
leave you wanting more. Like chocolate and pretzels, what is your favorite
salty sweet combo?