Charred Watermelon & Feta Skewers with Mint, Lime & Balsamic Glaze

How to Make Charred Watermelon & Feta Skewers with Mint, Lime & Balsamic Glaze

1. 1

   Step 1: Prep the ingredients and skewers

   Soak wooden skewers in water for at least 20 minutes to prevent burning. Trim the watermelon and cut into 1" cubes; aim for roughly the same size as your feta cubes. Cut the feta block into 1" cubes (you should have about 18–20 feta cubes). Toss the watermelon cubes lightly with 1 tablespoon olive oil and 1/4 teaspoon kosher salt to help them char. Pick and set aside whole mint leaves.

   For this step

   • 6 cupsSeedless watermelon, cut into 1" cubes
   • 1/2 tspKosher salt
   • 8 ozFeta cheese (firm block), cut into 1" cubes
   • 1/3 cupFresh mint leaves, whole or large torn leaves
   
2. 2

   Step 2: Char the watermelon on a hot grill

   Heat the grill to high (direct heat). Brush the grates clean and oil lightly. Arrange the oiled watermelon cubes in a single layer on the hot grate (you can use a grill basket or a sheet of heavy-duty foil with holes). Grill until deeply charred on at least two sides, about 1–2 minutes per side total 4–6 minutes — look for dark grill marks and a slightly softened texture. Transfer charred cubes to a rimmed tray and let cool slightly (they’ll hold their shape).
   
3. 3

   Step 3: Make the balsamic reduction and lime-honey drizzle

   While the watermelon chars, pour the balsamic vinegar into a small saucepan and simmer over medium-low heat until reduced by about half and syrupy, 6–8 minutes; stir in 1 teaspoon of the honey near the end to balance acidity, then remove from heat and cool slightly (it will thicken as it cools). In a small bowl whisk the remaining 2 teaspoons honey, the lime juice and remaining 1 tablespoon olive oil with a pinch of salt and pepper to make a bright lime-honey drizzle.

   For this step

   • 1/2 cupBalsamic vinegar (for reduction)
   • 1 tbspHoney
   • 3 tbspFresh lime juice
   
4. 4

   Step 4: Assemble the skewers

   Thread the ingredients onto soaked skewers: slide 1 charred watermelon cube, 1 feta cube, then a mint leaf (folded if large), then another watermelon cube — repeat pattern as desired. Make about 18 skewers total (approximately 3 skewers per serving for 6 servings). Arrange skewers on a platter and brush lightly with the lime-honey drizzle.

   For this step

   • 18 skewersWooden skewers, soaked 20 minutes
   
5. 5

   Step 5: Finish with glaze, optional chili-salt and serve

   Drizzle the warm (but not piping hot) balsamic reduction over the skewers just before serving and sprinkle lightly with chili-lime salt (or flaky sea salt + pinch chile flakes) for contrast. These are best served straight from the grill while the watermelon is still warm-tender — they also keep well at room temperature, making them easy to prep ahead and finish quickly for a crowd.

   For this step

   • 1/2 tspChili-lime salt (optional), or flaky sea salt + pinch chile flakes
   

1. Soak wooden skewers in water for at least 20 minutes to prevent burning. Trim the watermelon and cut into 1" cubes; aim for roughly the same size as your feta cubes. Cut the feta block into 1" cubes (you should have about 18–20 feta cubes). Toss the watermelon cubes lightly with 1 tablespoon olive oil and 1/4 teaspoon kosher salt to help them char. Pick and set aside whole mint leaves.
2. Heat the grill to high (direct heat). Brush the grates clean and oil lightly. Arrange the oiled watermelon cubes in a single layer on the hot grate (you can use a grill basket or a sheet of heavy-duty foil with holes). Grill until deeply charred on at least two sides, about 1–2 minutes per side total 4–6 minutes — look for dark grill marks and a slightly softened texture. Transfer charred cubes to a rimmed tray and let cool slightly (they’ll hold their shape).
3. While the watermelon chars, pour the balsamic vinegar into a small saucepan and simmer over medium-low heat until reduced by about half and syrupy, 6–8 minutes; stir in 1 teaspoon of the honey near the end to balance acidity, then remove from heat and cool slightly (it will thicken as it cools). In a small bowl whisk the remaining 2 teaspoons honey, the lime juice and remaining 1 tablespoon olive oil with a pinch of salt and pepper to make a bright lime-honey drizzle.
4. Thread the ingredients onto soaked skewers: slide 1 charred watermelon cube, 1 feta cube, then a mint leaf (folded if large), then another watermelon cube — repeat pattern as desired. Make about 18 skewers total (approximately 3 skewers per serving for 6 servings). Arrange skewers on a platter and brush lightly with the lime-honey drizzle.
5. Drizzle the warm (but not piping hot) balsamic reduction over the skewers just before serving and sprinkle lightly with chili-lime salt (or flaky sea salt + pinch chile flakes) for contrast. These are best served straight from the grill while the watermelon is still warm-tender — they also keep well at room temperature, making them easy to prep ahead and finish quickly for a crowd.