Flavorful BBQ Grilled Watermelon and Cheese Skewers
Juicy cubes of watermelon and savory cheese come together on skewers, kissed by the smoky heat of the grill. With a hint of lime and olive oil, these skewers are a refreshing yet hearty snack or starter that’s ready in just 20 minutes. Perfect for summer BBQs or a quick weekday treat.
Equipment
- 1 barbecue or grill
- 6 skewers
- 1 small bowl
- Tongs (for flipping)
Ingredients
- 12 cubes watermelon about ¼ of a small to medium watermelon
- 1 tablespoon olive oil divided
- Juice of 1 lime
- 250 g queso costeño or substitute halloumi or feta, cut into 12 cubes equal to watermelon size
Instructions
- Prepare the Watermelon Base: Start by selecting a ripe, sweet watermelon with firm flesh to ensure it holds its shape on the grill. Using a sharp chef’s knife, cut the watermelon into even cubes about 1½ inches in size. You’ll need a total of 12 cubes, so aim for uniformity to promote even cooking and an attractive presentation. Place the cubes in a medium mixing bowl, ensuring they are not stacked too high to prevent bruising the fruit.
- Infuse with Lime and Olive Oil: Pour the freshly squeezed juice of one lime over the watermelon cubes, making sure each piece gets a light coating for brightness and acidity. Drizzle about half of the olive oil (½ tablespoon) over the cubes. The olive oil not only adds a subtle richness but also creates a light barrier that helps retain the melon’s moisture during grilling. Gently toss the cubes with clean hands or a silicone spatula, turning them carefully to avoid crushing the delicate flesh.
- Prepare the Cheese for Skewering: Take the queso costeño (or your substitute, such as halloumi or firm feta) and cut it into 12 cubes that are as close in size as possible to the watermelon pieces. Matching sizes ensures the skewers cook evenly and look visually balanced. Pat the cheese cubes dry with a paper towel to remove excess moisture — this helps them sear beautifully without excessive sticking or steaming.
- Assemble the Skewers: Take your skewers (metal or pre-soaked wooden ones to prevent burning) and begin with a cube of watermelon. Slide it gently onto the skewer, piercing through the center. Next, add a cube of cheese, pushing it down to rest snugly against the watermelon. Repeat the sequence with another cube of watermelon and then another cube of cheese. Each skewer should hold two watermelon cubes and two cheese cubes, alternating for a colorful, striped effect. Assemble all six skewers before moving to the grill.
- Prepare the Grill for Cooking: Preheat your barbecue or grill to a medium-high heat (about 400°F / 200°C). If using charcoal, wait until the coals are glowing red with a light coating of ash for consistent heat. Lightly oil the grill grates using a paper towel dipped in olive oil and held with tongs — this prevents the cheese from sticking and tearing.
- Apply a Final Olive Oil Coat: Before placing the skewers on the grill, drizzle the remaining ½ tablespoon of olive oil over them. Use a pastry brush or your hands to spread the oil evenly over the cheese and watermelon. This step enhances the searing process and helps achieve a golden crust on the cheese while lightly caramelizing the watermelon edges.
- Grill to Golden Perfection: Place the skewers on the hot grill, arranging them so they’re not overcrowded, allowing heat to circulate freely. Cook for about 2–3 minutes on the first side, then gently turn using tongs. Grill for another 2–3 minutes per side until the cheese develops a golden-brown crust and visible grill marks, and the watermelon gains a slight smoky aroma. Avoid overcooking the cheese, as it may become rubbery.
- Serve and Enjoy Immediately: Once grilled, transfer the skewers to a serving platter. Serve while hot so the cheese is soft and the watermelon is warm and juicy. These skewers pair beautifully with a light salad, fresh herbs, or a drizzle of balsamic glaze for extra depth.
Notes
- Choose a firm, sweet watermelon so it holds shape during grilling.
- Use queso costeño, halloumi, or firm feta for best grilling results.
- Pat cheese dry before grilling to prevent sticking and enhance browning.
- Pre-soak wooden skewers for at least 30 minutes to avoid burning.
- Serve skewers immediately for the best texture and flavor.
- A light drizzle of olive oil before grilling enhances caramelization.
- Grill over medium-high heat for even cooking without over-drying cheese.
- Fresh lime juice brightens flavors and balances the richness of cheese.
