Okay, Let’s Talk Watermelon Skewers
You know, sometimes the simplest things are the absolute best. And these watermelon, feta, and mint skewers? Oh boy, they fall squarely into that category. I first whipped these up years ago for a last minute BBQ, honestly just using whatever I had kicking around in the fridge. And guess what? They disappeared faster then a free sample tray at the grocery store! Now, they’re pretty much mandatory at any summer get together I host. They’re just so ridiculously easy and taste like pure sunshine.
Why I Keep Making These (and Why You Should Too)
Seriously, these are a lifesaver. I make this when I need something that looks kinda fancy (hello, skewers!) but takes like, zero effort. My family goes crazy for this because it’s light, refreshing, and just hits differently on a hot day. (Plus, it’s a sneaky way to get a bit more fruit into everyone, right?). It’s also totally no-cook, which is a huge win when its scorching outside and turning on the oven feels like a punishment.
Here’s What You’ll Need (The Bits and Bobs)
This list is short and sweet, just how I like it!
- About half of a medium seedless watermelon (you’ll need nice firm pieces)
- 200-250g block of good quality feta cheese. Don’t get the pre-crumbled stuff, it just doesn’t hold up as well on the skewers. I always look form a block packed in brine, it makes a difference! If you can get Greek feta, go for it, but honestly any firm block feta will work.
- A big bunch of fresh mint. You’ll probably use a handful of leaves, maybe more if you’re a mint fiend like me.
- Maybe a little drizzle of olive oil or balsamic glaze at the end, but that’s totally optional.
Let’s Get Skewering! (The How-To)
Right, this is where the magic happens, or, you know, you just poke things onto sticks. Either way, it’s dead easy.
- First things first, cut your watermelon. You want nice, firm cubes, roughly 1 inch or so. Try to get them as uniform as you can so they look pretty on the skewer, but don’t stress too much about perfection. Some will be wonky, that’s life! Cut off the rind, obviously.
- Next, the feta. This can be tricky. I find it works better if you cut the feta block into cubes similar in size to your watermelon while it’s still cold. It crumbles less that way. Handle it gently!
- Wash your mint leaves and pat them dry really well. Wet mint just feels… wrong on a skewer. Plus, they stick better when dry.
- Now, assemble! Get your skewers ready. You can use the short cocktail ones or the longer ones snapped in half. Thread a piece of watermelon, then fold a mint leaf or two, then add a piece of feta. Repeat! Watermelon, mint, feta. Watermelon, mint, feta. This is where I usually sneak a taste of just the watermelon because, well, quality control, right?
- Keep going until you run out of ingredients or skewers.
- Arrange them on a platter. If you want to be fancy, you can give them a tiny drizzle of good olive oil or that balsamic glaze I mentioned. It adds a nice little somethin’.
- Chill them for at least 20-30 minutes before serving. I think they taste better when everything is nice and cold and the flavors have had a second to hang out.
Learnings From the Kitchen (Notes)
Okay, after making these probably a hundred times, I’ve picked up a few things.
- Definitely use seedless watermelon. Picking out seeds is a faff.
- Choosing ripe but firm watermelon is key. If it’s too ripe it’ll be mushy and hard to skewer without falling apart. Give it a good thud test! There are some good tips here on picking the perfect one.
- Cold feta is your friend when cutting!
- Don’t overcrowd the skewers. Leave a little space so they’re easy to pick up.
Playing Around (Variations I’ve Tried)
Naturally, I’ve experimented a bit over the years. Here are a few:
- Add Cucumber: This works pretty well! A nice refreshing layer between the watermelon and feta. Use English cucumber, less seeds.
- Drizzle with Balsamic Glaze: Yes! Totally recommend this if you like that sweet-tart thing.
- Add Red Onion: Tried this once for a bit of bite. My husband liked it, I thought it was weird with the mint. Probably wouldn’t do that again, stick to the classics sometimes, eh?
- Different Herbs: Basil works okay instead of mint, but it’s just not the same iconic combo. Mint is king here.
Gear You’ll Need
Honestly? A good knife, a cutting board, and skewers. That’s pretty much it. If you don’t have skewers, you can totally just cube everything up and serve it as a salad in a bowl. Still tastes amazing!
Storing Leftovers (Ha!)
Good luck with that! In my house, there usually aren’t any. But if you do have a few left over, pop them in an airtight container in the fridge. They’ll be okay for a day, maybe two, but the watermelon will start to weep a bit and make things watery. So, best to eat them fresh!
How I Serve ‘Em
These are perfect for pretty much any summer gathering. BBQs, picnics, potlucks, or just snacking on the patio. I usually pile them high on a big white platter – the colours just pop! Sometimes I’ll scatter a few extra mint leaves around the platter for extra prettiness.
My “Don’t Be Like Me” Pro Tips
Learn form my mistakes!
- Don’t make them hours and hours ahead: The watermelon gets watery, the feta can dry out slightly, and the mint wilts a bit. An hour or two ahead is fine, especially if kept chilled.
- Use fresh mint: I once tried using dried mint in a desperate moment. Do not recommend. It tasted dusty. Fresh is essential here. If you don’t have any, honestly, leave the mint out rather than using dried. There are lots of cool mint varieties, but spearmint or peppermint are usually what you find at the store and work perfectly.
- Choose your feta wisely: As I said, block feta in brine is best. It has a creamier texture and better flavour than pre-crumbled tubs, which can sometimes be dry and overly salty. I often buy mine from places that specialise in imported cheeses, makes a real difference.
Burning Questions You Might Have (FAQ)
Got questions? I probably do too, but here are some I get asked!
Q: Can I use frozen watermelon?
A: Oh god no. It’ll turn into a watery, mushy mess when it thaws. Absolutely has to be fresh, chilled watermelon.
Q: What if I don’t like mint?
A: Okay, fair enough! The mint is really key to that classic flavour combo though. You could try basil, as I mentioned, or honestly, just leave the herb out. Watermelon and feta is still a lovely pair on its own.
Q: How many skewers does this make?
A: It totally depends on how big you cut your cubes and how many pieces you put on each skewer! I usually aim for 3 of each per skewer, and half a watermelon usually gets me maybe 20-25 skewers? It’s a rough estimate, you’ll figure it out as you go.
Q: Can kids help make these?
A: YES! This is a perfect recipe for little helpers (with adult supervision for the cutting, of course). They can help thread the pieces onto the skewers, which they usually love doing.
Anyway, hope you give these Watermelon, Feta & Mint Skewers a go! They’re seriously the taste of summer on a stick.
Ingredients
- 4 cups cubed seedless watermelon (about 1-inch cubes)
- 8 ounces feta cheese, cut into 1-inch cubes
- 1/2 cup fresh mint leaves
- 2 tablespoons extra virgin olive oil (optional)
- 1 tablespoon balsamic glaze (optional)
- Pinch of sea salt (optional, feta is salty)
- Pinch of black pepper (optional)
Instructions
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1Prepare the ingredients: Cut the seedless watermelon and feta cheese into roughly 1-inch cubes. Wash and dry the fresh mint leaves.
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2Assemble the skewers: Carefully thread the watermelon cubes, feta cubes, and mint leaves onto small wooden or bamboo skewers. Alternate the ingredients for visual appeal.
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3Arrange the skewers: Place the assembled skewers on a serving platter or tray.
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4Add optional dressing: If desired, lightly drizzle the skewers with extra virgin olive oil and balsamic glaze. Season with a tiny pinch of salt (remember feta is salty) and black pepper.
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5Serve or chill: Serve immediately, or cover and chill in the refrigerator for at least 5 minutes before serving for a cooler, more refreshing taste.
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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