Watermelon, Feta & Mint Skewers
Okay, So About These Watermelon, Feta & Mint Skewers…
Hey there! So, let’s talk about these skewers. Seriously, I make these Watermelon, Feta & Mint Skewers all the time, especially when the weather gets warm and you just *can’t* face turning on the oven. They’re kind of my secret weapon for parties, or even just when I’m feeling fancy but really don’t have much energy. The first time I made them was for a backyard BBQ, and everyone just kinda stared for a second – watermelon and cheese? Weird, right? – but then they tried them and *poof*, gone in minutes. It’s honestly a bit addictive, that sweet and salty thing you get going on here.
Why You’ll Probably End Up Making These Way Too Often
Look, I make this when I need something that looks impressive but takes like, five minutes, tops. My family goes crazy for this because it’s so darn refreshing on a hot day. It’s not heavy, you know? And honestly, after a long week, sometimes you just need something that feels like a treat but is actually pretty good for you (well, mostly!). Plus, it’s one of those recipes where you don’t need to follow things *exactly*, which is perfect for me because I’m notoriously bad at sticking to recipes precisely. Also, kids seem to love them? Maybe it’s the bright colours. Or maybe they’re just little gourmands. Who knows! But they’re always the first things to disappear, I swear.
Stuff You’ll Need (ish)
This is pretty straightforward stuff, honestly. You won’t need anything too wild.
- Watermelon: Gotta have it! Pick a good one – heavy for its size usually means juicy. About half a medium one is usually plenty, or even just a quarter if you’re not making a huge batch.
- Feta Cheese: This is crucial. Get the block kind packed in brine, not the pre-crumbled stuff. It just tastes better, I promise. My local shop has a really good Greek one, but honestly any decent quality block will do. You’ll need maybe 250g or so? Enough to have about the same amount of feta cubes as watermelon cubes.
- Fresh Mint: A good handful. Don’t skimp on the mint; it makes the whole thing sing. Dried mint is a hard no here, just saying.
- Olive Oil: A little drizzle. Good quality extra virgin, if you have it, makes a difference.
- Black Pepper: Freshly ground is best.
- Maybe a tiny pinch of flaky sea salt: Totally optional, the feta is pretty salty already, but sometimes a tiny sprinkle on the watermelon really pops!
See? Told you it was simple.
Putting It All Together (The Fun Part)
- First off, tackle the watermelon. You need to cut it into bite-sized cubes, roughly 1-inch or so. Try to make them relatively similar in size so they fit nicely on the skewers. This is where I usually sneak a taste, you know, quality control and all that.
- Now, the feta. Carefully cut the block into cubes about the same size as your watermelon. Feta can be a bit crumbly, so a sharp knife helps here. Don’t worry if a few break; nobody’s judging your feta-cutting skills, they just want to eat it!
- Wash your mint, pull the leaves form the stems. You’ll want whole leaves if you can, or maybe tear larger ones in half.
- Get your skewers ready. Bamboo ones work great, just make sure they aren’t splintery. I sometimes soak mine in water first if I remember, which is… not often, honestly.
- Start threading! Put a cube of watermelon, then a piece or two of mint leaf, then a cube of feta. Repeat. Watermelon, mint, feta. Keep going until the skewer is full, leaving a little space at the ends to hold them.
- Lay the finished skewers out on a platter or a baking sheet lined with parchment paper (makes cleanup easier!).
- Give them a light drizzle of olive oil.
- Finish with a generous grind of fresh black pepper over everything. And if you’re feeling it, that tiny pinch of flaky salt.
That’s it! Seriously, you are sorted.
Just a Few Quick Thoughts (Lessons Learned!)
- Try and use really cold watermelon; it just makes the whole skewer experience way better and more refreshing.
- Don’t make these *too* far in advance. The watermelon can weep a bit and make things soggy. An hour or two ahead is fine, but maybe not the night before.
- Be gentle with the feta when threading; it breaks easily!
Messing Around with Variations (Some Worked!)
Okay, so I’ve played around a bit. Adding a sliver of red onion is actually really good, gives it a little bite. Or a drizzle of balsamic glaze? OMG, game changer. Just a tiny bit though! I also tried adding cucumber once, which was fine, but it made the skewers a bit too watery, so I probably wouldn’t do that again. Someone suggested olives, which… maybe? Haven’t tried that one yet, not sure it fits the vibe.
Tools of the Trade
You literally just need a knife, a cutting board, and some skewers. If you don’t have skewers, you could totally just make this as a salad in a bowl. Just cube everything up, gently toss, and serve with a fork. Easy peasy!
Keeping ‘Em Fresh
Pop any leftovers (hah!) in an airtight container in the fridge. Like I said, they’re best eaten within a few hours of making, but they’ll keep for a day. The feta might get a little firmer, and the watermelon might leak a tiny bit more juice, but they’re still totally edible. Though honestly, in my house it never lasts more than a day!
How I Serve Mine
I just pile them on a big platter. Sometimes I’ll put some extra mint leaves around the edge for garnish, or a little bowl of extra feta cubes on the side for the cheese lovers (me!). They’re perfect on their own as an appetizer, or alongside grilled stuff at a BBQ.
Pro Tips (Stuff I Wish I Knew Earlier)
I once tried rushing cutting the watermelon and ended up with really uneven pieces, which made threading a pain. So, take an extra minute to get those cubes reasonably uniform. And don’t over-oil them; just a light drizzle is plenty. Too much and they feel greasy.
FAQs (Stuff People Ask Me)
Q: Can I use different cheese?
A: You could! Goat cheese is a popular swap, though it’s creamier and less salty than feta. Halloumi, maybe grilled first? That’d be interesting! But honestly, feta is the classic form a reason.
Q: What if I don’t have fresh mint?
A: Hmm, that’s a tough one. Mint is pretty key to this combo. Basil could work as a different vibe, kinda Caprese-ish, but it’s not the same. Honestly, I’d say wait until you can get fresh mint for this one.
Q: How many does this make?
A: It totally depends on how big you make the cubes and skewers! I’d say my recipe makes enough for a decent appetizer spread for 6-8 people? But if everyone loves them (and they will!), maybe plan for more.
Q: Can I make these sweet instead?
A: Well, sure, but then it wouldn’t be watermelon, feta, and mint skewers, would it? That sweet-and-salty thing is *it’s* magic!
So yeah, give these Watermelon, Feta & Mint Skewers a go. They’re simple, delicious, and disappear fast. Happy skewering!
Ingredients
- 4 cups cubed watermelon (about 1-inch cubes)
- 8 ounces feta cheese, cut into 1-inch cubes
- 1/2 cup fresh mint leaves
- 2 tablespoons balsamic glaze (optional)
- 1 tablespoon extra virgin olive oil (optional)
- Pinch of sea salt (optional)
- Pinch of black pepper (optional)
- 12-18 small skewers or toothpicks
Instructions
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1Prepare the ingredients: Cut the watermelon into approximately 1-inch cubes. Cut the feta cheese into similar-sized cubes. Gently wash and pat dry the fresh mint leaves.
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2Assemble the skewers: Carefully thread a cube of watermelon onto a skewer, followed by a cube of feta cheese, and then a fresh mint leaf. Repeat this pattern until the skewer is full, or use smaller skewers/toothpicks for single layers.
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3Arrange the skewers: Place the assembled skewers on a serving platter.
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4Add optional finishing touches: If desired, lightly drizzle the skewers with balsamic glaze and/or extra virgin olive oil. Sprinkle with a pinch of sea salt and black pepper just before serving.
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5Serve immediately: These skewers are best served fresh and chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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