Ingredients
Equipment
Method
Make the balsamic glaze
- Combine balsamic vinegar and honey in a small saucepan and stir until honey dissolves. Medium heat is used so the mixture starts warming quickly.
- Simmer over medium heat for 8–10 minutes until reduced and syrupy, stirring occasionally to prevent scorching. Reduce to a glossy, pourable consistency.
- Allow the glaze to cool completely before using, so it won’t melt the feta. Set it aside until the skewers are ready.
Assemble the skewers
- Thread one watermelon cube onto each of the small wooden skewers. Keep the cubes snug so they don’t slide while you stack.
- Add a folded mint leaf on top of the watermelon cube. Place it so it stays between layers for maximum aroma.
- Add a cube of feta cheese after the mint leaf, centered on the skewer. Press gently so the feta grips the watermelon.
- Finish each skewer with another watermelon cube to cap the feta. Make sure the final cube sits firmly as a top layer.
- Arrange the skewers on a serving platter in a single layer. Leave small gaps so each skewer is easy to pick up.
- Drizzle the cooled balsamic glaze over the skewers. Use a light, even pour so the glaze clings without pooling.
- Sprinkle lightly with freshly cracked black pepper to add contrast. Add it just before serving so the aroma stays bright.
- Garnish with extra mint leaves for a fresh finish. Place the mint on top where it’s visible.
- Serve the skewers chilled. Refrigerate until ready to serve for the best texture.
Notes
For cleaner skewers, chill the assembled skewers for at least 15–30 minutes so the feta firms slightly and the watermelon stays juicy. Store leftovers covered in the refrigerator up to 1 day; the glaze can be kept covered in the fridge for up to 5 days and reheating is not needed to drizzle. Freezing is not recommended due to watermelon texture. Dietary swap: use a vegan feta alternative if you want a dairy-free version while keeping the same layering and glaze.