Culinary Institute of America
Hyde Park, N.Y.
These chicken kebabs are glazed with watermelon molasses, a blend of pureed watermelon, lime juice, sugar and olive oil, but regular molasses thinned with lime juice can be substituted. Grilled watermelon on the side adds a healthy twist of fruit to the dish. Pack in a clamshell container to grab-and-go or serve on small plates.
4 garlic cloves, chopped
Salt, to taste
3 tbsp. plain yogurt
1/2 cup molasses or watermelon molasses
1/3 cup olive oil
2 lb. skinless, boneless chicken thighs, cut into 2-in. pieces
¼ cup molasses or watermelon molasses
2 garlic cloves, minced
¼ cup flat-leaf parsley, finely chopped
2 tsp. paprika
2 tsp. ground cumin
½ tsp. red pepper flakes, crushed, divided
Salt, to taste
½ tbsp. olive oil
1 watermelon, cut into 1- by 3-in. sticks
8 pita breads, warmed
Chopped tomatoes and mint leaves, for garnish
- For sauce: Pound garlic in mortar and pestle with pinch of salt to form a very fine paste. Transfer paste to small bowl; slowly whisk in yogurt, molasses and olive oil until mixture is emulsified. Refrigerate until ready to use.
- In medium bowl, toss chicken with molasses, garlic, parsley, paprika, cumin, ¼ teaspoon red pepper flakes and pinch of salt. Cover and refrigerate at least 2 hours to marinate.
- Heat grill and oil cooking surface. Thread chicken onto 16 bamboo or metal skewers, about 8 inches long. Toss watermelon sticks with ½ tablespoon olive oil, remaining red pepper flakes and pinch of salt.
- Place watermelon on grill and cook for 2 minutes, turning occasionally, until surfaces are marked.
- Grill chicken kebabs 8 to 12 minutes, turning occasionally until cooked through and golden.
- To serve, arrange kebabs and grilled watermelon on plate with yogurt sauce and pita bread; garnish with tomatoes and mint.
Photo courtesy of the Watermelon Board