Watermelon-Cucumber Kebabs with Chile Salt

  • From Cooking Channel
Total Time:
10 min
10 min
Inactive Prep:
12 kebabs


  • 1 lime
  • 6 ounces watermelon, cut into 3/4-inch cubes (about 1 cup)
  • 6 ounces pineapple, cut into 3/4-inch cubes (about 1 cup)
  • 6 ounces jicama, cut into 3/4-inch cubes (about 1 cup)
  • 3 Persian cucumbers, cut into 3/4-inch pieces (about 1 cup)
  • 1 1/2 teaspoon ancho chile powder
  • Kosher salt
  • 1/4 teaspoon sugar


Special equipment: twelve 6-inch bamboo skewers

Cut the lime lengthwise into 6 wedges, then cut the wedges in half crosswise to yield 12 small lime triangles.

Thread each skewer with a cube each of melon, pineapple, jicama and cucumber. Push the lime wedge onto the skewer through the flesh side, stopping when the point hits the peel. (This will avoid jabs from the skewer point when traveling.)

Mix together the ancho chile powder, 1 1/2 teaspoons salt and sugar in a small bowl.

When ready to eat, squeeze the lime wedge over the kebab and sprinkle on the chile salt to taste.

Copyright 2014 Food Network, G.P. All rights reserved.