These watermelon kebabs are grilled hot and fast and then drizzled with a light mint syrup and garnished with fresh mint. They are a refreshing and delicious addition for summer cookouts.
MAKES 6 TO 10 KEBABS
INGREDIENTS
KEBABS
- 1 medium ripe, seedless watermelon
- 6 to 10 skewers
- 6 large mint leaves, finely chopped (for garnish)
SIMPLE MINT SYRUP
- 1 cup (235 ml) water (lukewarm)
- 1 cup (200 g) granulated sugar
- 3 large mint leaves, bruised
- Pinch of salt
INSTRUCTIONS:
- In a small saucepan, bring the water and sugar to a simmer. Make sure to stir often. After a minute or two, add the mint leaves and a pinch of salt. The syrup will set up quickly, so once it reaches the consistency of melted honey, remove from the heat. Any longer and the syrup will begin to crystallize. Remove the mint leaves, cover the pan, and keep the syrup warm.
- Preheat the grill for high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Cut the watermelon into 2-inch (5 cm) cubes.
- Thread the watermelon pieces onto the skewers. Be very gentle so the watermelon doesn’t break.
- Place the kebabs onto the grill. Cook all four sides for 30 to 35 seconds. The object is to get grill marks, not to cook the watermelon through.
- Once the watermelon is properly marked, promptly remove the kebabs from the grill and place onto a serving platter. Drizzle with the Simple Mint Syrup and garnish with chopped mint. Serve immediately.
