No utensils are needed for these crunchy, cool and refreshing fruit and vegetable kebabs finished with a flourish of spicy ancho chile salt. We envision them as perfect for enjoying on a sunny canoe trip; this recipe makes enough for two rowers, so multiply it if you're expecting a boatload of people.
Recipe courtesy of Cooking Channel
Watermelon-Cucumber Kebabs with Chile Salt
Total:
10 min
Prep:
10 min
Yield:
12 kebabs
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
12 kebabs
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
12 kebabs
Level:
Easy

Ingredients

  • 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

Directions

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. 

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