Watermelon Grill With Fruit Kabobs Recipes

WATERMELON GRILL WITH FRUIT SKEWERS RECIPE BY TASTY

Steps:

• Using a melon baller or half teaspoon, make three divots in the bottom of the watermelon that are slightly smaller than the circumference of the celery stalks.
• Cut the watermelon in half, with the bottom side of the "grill" being slightly larger than the "lid" side.
• Hollow out the watermelon halves using either a melon baller or spoon. Save the pieces for the fruit skewers.
• Insert the celery into each divot on the bottom half of the watermelon and secure with a toothpick if needed.
• Insert 3 wooden skewers into the watermelon half along its top edge to start assembling the "grill", spacing about ½-inch (1 ½ cm) apart. Cut the skewers as needed.
• Fill the grill with blackberries, which will act as your charcoal.
• Finish inserting the rest of the skewers to complete the bottom half of the grill.
• Take the hollowed top half of the watermelon and toothpick a lime half to make the grill lid.
• Assemble your fruit skewers and get "grilling"!
• Add two skewers into the rim of the bottom half of the watermelon so that the lid can rest on it.
• Enjoy!

GRILLED FRUIT KABOBS

Steps:

• Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.
• Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.
• Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
• Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

GRILLED HALLOUMI AND WATERMELON KEBOBS

Steps:

• Set up your grill for direct heat by spreading the coals evenly along the bottom. On each skewer, alternately thread the halloumi and watermelon. Drizzle with olive oil and season with pepper. Place on the grill and char, about 1 minute. Flip and char the other side for 30 to 40 seconds. You are looking for grill marks on the watermelon and for the halloumi to get slightly soft. Remove to a platter and drizzle with hot honey. Sprinkle mint over the top and serve.

SPICY SHRIMP & WATERMELON KABOBS

Steps:

• For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.