Grilled Melon With Tahini, Chili Oil and Sesame Seeds Recipe

If you’ve never tried combining summer’s sweetness with a splash of savory heat, Grilled Melon With Tahini, Chili Oil and Sesame Seeds is about to become your favorite warm-weather dish. Juicy melon is transformed on the grill, turning extra tender and smoky, while the creamy tahini, crunchy sesame seeds, and bold, spicy chili oil take every slice over the top. Whether you serve it as a vibrant appetizer or the show-stopper at your next backyard gathering, this is the kind of fresh, easy recipe that feels both unexpected and wildly delicious. Trust me: you’ll come back to Grilled Melon With Tahini, Chili Oil and Sesame Seeds all season long.

Ingredients You’ll Need

This recipe shines with just a handful of powerhouse ingredients. Each one brings something unique – from luxurious creaminess to rich umami kick – while letting the melon’s natural juiciness stay center stage. Don’t skip any element, because together, they create magic.

• Tahini: The star of the sauce, this rich, nutty sesame paste creates a creamy blanket that pairs beautifully with sweet melon.
• Muskmelon (such as cantaloupe or honeydew): Choose a ripe, fragrant 2-pound melon for juicy, sweet bites that char to perfection on the grill.
• Extra-virgin olive oil: Adding a drizzle before grilling brings out the melon’s flavor and helps it achieve a gorgeous caramelized crust.
• Chili oil: This spicy, vibrant finishing oil contrasts delightfully with the sweet melon and creamy tahini – adjust the amount to your heat tolerance!
• Kosher salt: Just a sprinkle elevates every other flavor in this dish by enhancing sweetness and rounding out all the savory notes.
• Sesame seeds (toasted): A shower of these tiny seeds adds critical crunch and toasty complexity that brings everything together.

How to Make Grilled Melon With Tahini, Chili Oil and Sesame Seeds

Step 1: Whip the Tahini

In a small bowl, whisk together the tahini with a couple tablespoons of hot water. Keep whisking vigorously for about 2 minutes until the mixture becomes smooth, light, and fluffy. This little labor of love creates an irresistibly creamy sauce that clings perfectly to every grilled wedge. The secret here is patience – don’t rush, and watch the transformation happen as air gets incorporated.

Step 2: Prep the Melon

Start by removing the rind and cutting your melon into hefty 2-inch-wide wedges – you want them sturdy enough to handle the grill but easy to eat out of hand. Pat them gently to remove any excess juice, then drizzle with a generous amount of extra-virgin olive oil. The oil will prevent sticking and help you get those beautiful grill marks.

Step 3: Grill the Melon

Heat your grill to high so the melon gets an immediate sear. Place each wedge flat side down, and let it sizzle undisturbed for about 2 minutes until it’s nicely charred. Flip and repeat on the other side. You’re looking for bold grill marks and a touch of smoky flavor, while the inside stays cool and juicy. As soon as both sides are done, transfer the wedges to your serving platter.

Step 4: Assemble and Dress

Now for the fun part: lavish the whipped tahini all over your hot-off-the-grill melon. Don’t be shy! Follow with a dramatic drizzle of chili oil, then finish with a generous sprinkle of kosher salt and a hearty scattering of toasted sesame seeds. Each element has a job, whether that’s bringing heat, crunch, or depth for a plate that looks as good as it tastes.

How to Serve Grilled Melon With Tahini, Chili Oil and Sesame Seeds

Garnishes

A final flourish makes this dish pop, visually and flavor-wise. Try scattering fresh mint leaves or thinly sliced scallions along with the sesame seeds for an even brighter finish. For extra zing, a squeeze of lime or a touch of flaky sea salt can work wonders just before serving.

Side Dishes

By itself, Grilled Melon With Tahini, Chili Oil and Sesame Seeds is a showpiece, but it pairs especially well with crusty bread (to mop up those delicious sauces!) or simple grilled proteins like chicken or shrimp. For a vegetarian feast, serve alongside grilled corn, a crisp cucumber salad, or herby couscous.

Creative Ways to Present

For parties, consider threading the melon onto skewers for easy sharing, or serving on a large platter with the tahini, chili oil, and sesame seeds artistically drizzled for maximum impact. Individual appetizer plates look elegant, too, especially when you alternate cantaloupe and honeydew for a vibrant color contrast.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Melon With Tahini, Chili Oil and Sesame Seeds should be stored in an airtight container in the refrigerator. The melon will soften slightly but remains tasty, especially if you spoon on extra sauce just before eating to refresh flavors and texture.

Freezing

While freezing is not recommended for melon dishes (the texture becomes watery and unappealing), you can freeze leftover whipped tahini sauce and toasted sesame seeds separately. Simply thaw the tahini in the refrigerator and whisk to restore its consistency before use.

Reheating

It’s best to serve this dish fresh, but if you do need to revive the grilled melon wedges, allow them to come to room temperature. Avoid microwaving, which can make the fruit mushy. Instead, quickly reheat the wedges on a hot grill or grill pan for just 30 seconds per side to restore their character.

FAQs

Can I use a different type of melon?

Absolutely! While muskmelon like cantaloupe or honeydew shines here, feel free to experiment with watermelon for a different flavor. Just make sure your slices are thick and manageable enough for grilling.

Is homemade chili oil necessary, or can I use store-bought?

Store-bought chili oil works perfectly and keeps this recipe quick, but if you love making your own, a homemade version lets you control the spice level and add your own aromatics.

How far in advance can I whip the tahini sauce?

You can whip the tahini sauce up to two days in advance. Store it in the refrigerator, and give it a good stir or whisk with a splash of hot water before drizzling over your Grilled Melon With Tahini, Chili Oil and Sesame Seeds.

What kind of grill should I use?

Either a gas or charcoal grill works beautifully for this recipe. If you’re tight on space, a heavy grill pan on the stovetop will also give you those prized grill marks and smoky flavor.

Can I make Grilled Melon With Tahini, Chili Oil and Sesame Seeds vegan?

Great news: this recipe is naturally vegan as written! Every ingredient is plant-based, making it the ideal crowd-pleasing option for both vegans and omnivores alike.

Final Thoughts

I can’t urge you enough to try Grilled Melon With Tahini, Chili Oil and Sesame Seeds at your next cookout or anytime you crave something boldly different. It’s bright, creamy, a little spicy, and endlessly refreshing – the sort of dish that everyone asks for seconds of. So fire up your grill and give this easy, unforgettable recipe a try!

Print