Watermelon Skewers with Mint, Cucumber, and Lime Mint Oil Recipe
These Watermelon Skewers are a refreshing and vibrant appetizer perfect for summer gatherings. Featuring juicy watermelon cubes paired with crisp cucumber ribbons, Kalamata olives, and fresh mint, all enhanced by a zesty lime-mint olive oil drizzle, they offer a delightful blend of sweet, salty, and herbal flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 24 skewers
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Herb and Oil Mixture
- 0.5 oz (14 g) fresh mint leaves (plus more for serving)
- Zest of ½ a lime
- ¼ teaspoon fine sea salt (plus more for serving)
- 3 tablespoons (45 ml) extra-virgin olive oil
Skewers
- 24 bamboo cocktail skewers
- 24 Kalamata olives
- 24 fresh mint leaves
- 2-3 Persian cucumbers or 2-3 zucchini or 1 English cucumber, peeled into ribbons lengthwise
- About 1/4 watermelon, cut into 24 1-inch cubes
- Lime wedges for serving
Instructions
- Prepare an ice bath: Fill a bowl with ice and cold water and set it aside. This will be used to stop the cooking process of mint leaves.
- Blanch the mint leaves: Bring a small saucepan of water to a boil. Submerge the fresh mint leaves for 10 seconds, then immediately transfer them to the prepared ice bath to stop cooking. Drain well and pat dry thoroughly.
- Make lime-mint oil: Place the blanched mint leaves into a mini food processor or mortar and pestle. Add lime zest, ¼ teaspoon sea salt, and extra-virgin olive oil. Process or grind until smooth to create a vibrant, flavorful oil. This can be prepared ahead and refrigerated until needed.
- Assemble the skewers: Thread one Kalamata olive, one fresh mint leaf, a folded cucumber ribbon, and a watermelon cube onto each bamboo skewer. Repeat this for all 24 skewers.
- Serve: Arrange the assembled skewers on a serving platter. Drizzle generously with the lime-mint oil, sprinkle with additional sea salt to taste, and serve with lime wedges on the side for squeezing over the skewers.
Notes
- Use any variety of cucumber or zucchini based on preference for different textures.
- Lime-mint oil can be made up to a day in advance and stored in the fridge to save preparation time.
- Ensure to dry blanched mint leaves thoroughly to prevent dilution of the oil mixture.
- These skewers are best served fresh but can be refrigerated for a few hours before serving.
- To make the skewers vegan and vegetarian friendly, no modifications are needed.