Grill Your Watermelon
Not sure how to do this? Here are some tips, and a recipe to follow.
Cut Wedges, Not Steaks
Watermelon for grilling should be cut into triangles with the rind attached, as steaks of watermelon tend to fall apart when flipped and turned with tongs on the grill. A mini watermelon (something under five pounds) provides the perfect amount of watermelon for four to six people.
Sweet and Spicy Seasoning
A slightly sweet rub helps give the watermelon beautiful grill marks. Flavor the sugar with salt, some lime zest, and red pepper flakes, and sprinkle this on the watermelon before and after grilling. You can mix up the seasoning however you see fit — brown sugar, lime, and cumin is another one of my favorite combinations.
Serving Grilled Watermelon
Grilled watermelon alone is a stand-out side dish. Chop it up and toss it with crumbled feta and mint, serve it with thick Greek yogurt for dipping as a side dish, or go completely sweet for dessert with a scoop of ice cream.
- 1 personal-sized watermelon (about 3 pounds)
- 1/4 cup granulated sugar
- 1 tablespoon finely grated lime zest (from 1 medium lime)
- 1/2 teaspoon red pepper flakes
- Lime wedges from zested lime, for serving
- Cutting board
- Measuring cups and spoons
- Gas or charcoal grill
- Prepare a grill: Heat an outdoor gas grill to high or prepare a charcoal grill for direct heat grilling.
- Cut the watermelon: Trim the ends off the watermelon. Stand the watermelon on one cut end, cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices.
- Season the watermelon: Combine the sugar, lime zest, and red pepper flakes in a small bowl. Sprinkle the watermelon slices on both sides with the sugar mixture, then rub the sugar mixture in to create an even coating.
- Grill the watermelon: Grill the watermelon until grill marks appear and the watermelon is warmed through, 2 to 3 minutes on each side.
- Serve: Serve the grilled watermelon on its own with lime wedges, topped with feta cheese or Greek yogurt
Jalapeño Turkey Burgers
What You Need
- 1 pound ground turkey (I prefer 85% lean, it has more fat which makes for a better burger!) If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
- 1/2-3/4 of one jalapeño pepper, minced(I like it hot so I use 3/4)
- 1 medium size shallot, peeled and minced
- zest and of one lime, and 2 teaspoon lime juice
- 2 Tablespoon chopped cilantro
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 a teaspoon sea salt
- 1/2 teaspoon black pepper
- pico de gallo
- poached/fried egg (optional to add to the top!)
What You Do
- Make sure your grill is heated up.
- Mix ingredients.
- Form into 5 or 6 balls and roughly flatten, then place on the grill.
- Let burgers cook about 5-6 minutes on each side.
- Enjoy with a salad or in between buns with a plethora of toppings~ like a poached egg!
**(Makes about 4 burgers)
- 1 tbsp honey1 tsp cayenne powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb ground chicken (cage free)
- 1/4 cup almond meal
- For the Glaze:
- 1 tbsp honey
- 1/2 tsp chili powder
- 1 tsp red pepper flakes
- Make sure your grill is heated up.
- Make the glaze by mixing the honey with the chili powder and chili flakes, set aside.
- Add the ground chicken to a bowl and add in the honey, cayenne, chili powder, smoked paprika, dried parsley, salt and pepper, and almond meal and mix well.
- Form into 5 or 6 balls and roughly flatten, then place on the grill. Brush the glaze over the burgers every couple of minutes or so. Let burgers cook about 5-6 minutes on each side.
- Enjoy with a salad or in between buns with a plethora of toppings!
Grilled Sweet Potato Wedges
Hint: If you’re having a party and you need to speed the process along, you can boil the sweet potatoes a day in advance, then store them whole in the refrigerator until you are ready to fire up the grill.
- 4 large sweet potatoes, scrubbed with skin on
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon brown sugar (light or dark)
- 1 teaspoon ground chipotle chile pepper (NOT cayenne pepper. If using cayenne, reduce to 1/4 teaspoon)
- Chopped fresh cilantro, optional for serving
- Place the whole potatoes in a large pot of cold water. Add 2 tablespoons salt, then bring to a gentle boil. Let boil until the potatoes are tender, but still quite firm, about 10 to 15 minutes. You should be able to pierce them with a fork somewhat easily, but the potatoes should still be too firm too eat.
- Drain and let cool slightly.
- Heat the grill to medium (about 400 degrees F).
- Slice each potato in half lengthwise, then slice each half into 4 to 6 wedges, depending on the size. Each wedge should be about 1/3 inch thick. As you slice the potatoes, peel off their skins (they should come off easily).
- Place the wedges in a bowl, then drizzle with olive oil. Sprinkle with brown sugar, chipotle chile pepper, and the remaining 1 teaspoon salt. Toss to coat.
- Grill the sweet potato fries on each side until they’re lightly golden brown, have some grill marks (depending upon your preference) and are tender, about 6 minutes total.
- Remove to a serving platter. Enjoy hot, sprinkled with cilantro as desired.
Want a fun condiment? Try These!
Jalapeño Lemon Relish
What You Need:
• 6 jalapeños, seeded and minced
• 1/2 cup extra-virgin olive oil
• Julienned zest of 1 lemon
• 2 teaspoons kosher salt
What You Do:
Combine the jalapeños, oil, lemon zest and salt in a bowl. Let stand at room temperature for 6 hours.
This is great with chicken, shrimp, sweet potatoes, burgers, portobello burgers…whatever you fancy!
The relish can be refrigerated for 2 weeks.
What You Need:
• ½ cup cilantro
• ½ cup parsley
• ¼ cup oregano
• 2 tsp red pepper flakes
• ¼ cup red wine vinegar
• 2 avocados chopped
• 1 tbsp garlic
• ½ cup extra virgin olive oil
• salt and pepper to taste
What You Do:
To make Chimichurri: combine cilantro, parsley, oregano, red pepper flakes, garlic in a food processor. Chop until small and well combined. Add in red wine vinegar and olive oil. Season with salt and pepper. Refrigerate for at least 2 hours before using. When you’re going to serve, add in chopped Avocado.