These sweet and spicy grilled watermelon and spot prawn kabobs are summer on a stick! Succulent spot prawns (or shrimp) and juicy watermelon are grilled to perfection in minutes in this creative twist on traditional kabobs.
12cubeswatermelon,sliced into bite-sized chunks about 1-inch square
12largespot prawns,or shrimp
3mediumgreen onions
¼teaspoongarlic powder
¼teaspoonpaprika
¼teaspoonsea salt or Kosher salt
⅛ teaspoonchipotle chili powder
oil for brushing the grill
Instructions
First, soak wooden skewers in water to prevent them from burning on the grill.
Next, cut your watermelon into cubes. The easiest way to get uniformly-sized cubes is to first cut a whole melon in half.Place a watermelon half cut-side down on a cutting board. Using a sharp knife, cut the melon into slices about 1-inch thick. Next, holding the slices together, turn the sliced melon 90 degrees, then slice it crosswise.Now you'll have watermelon "sticks" which are very easy to cut into cubes.
Combine the spices for the seasoning mix for the prawns or shrimp. Toss it with the prawns.
Thread the ingredients on the skewers alternating watermelon, green onions, and prawns, then repeat.
Preheat a well-oiled grill. If you think the skewers might stick, brush the kabobs very lightly with a high-heat oil, like avocado oil. When hot, grill the kabobs for 2 to 4 minutes per side, or until the prawns or shrimp are no longer translucent. Don't overcook or the prawns will taste rubbery.Serve hot from the grill with lemon or lime wedges if desired.