If you are looking for an easy and different vegetarian BBQ recipe, search no more. These skewers with grilled Colombian cheese and watermelon are salty, sweet, meaty and the perfect dish for your next BBQ.
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Colombian Barbecue
This is the second recipe from a series of vegetarian Colombian (ish) barbecue ideas. As I wrote in a previous post starring BBQ Grilled Cauliflower with Chimichurri, the Colombian asado is a favorite activity on the weekends. It is all about grilling animal protein and because they are not vegetarian friendly I’m sharing some of the tried and true dishes I make or bring to a BBQ. All are highly recommended and even the meat-eaters like them!
BBQ Grilled Watermelon and Cheese Skewers
Some years ago it was all the rage to make a watermelon-feta salad with mint as a side dish for a BBQ. Then people started to grill their watermelon, giving it a more firm and meaty texture. This dish is a combination of both. It is salty because of the cheese, meaty and sweet and juicy because of the watermelon, and smoky because of the BBQ. You only need a couple of ingredients and a few minutes to make them!
Ingredients
Cheese I use a Colombian cheese called queso costeño. It is a white, firm and fresh cheese originally from the Caribbean coast. The texture can be crumbly and the taste is incredibly salty. That is why some people compare the cheese with a Greek feta. Outside of Colombia you can use feta cheese, but also halloumi would taste great.
Watermelon The watermelon is marinated in oil, lime juice and salt, to get a savory taste balancing out the sweetness. By grilling the watermelon on a barbecue, the texture gets firmer although it stays juicy. In combination with the smoke of the grill, it gives the watermelon almost a meaty feel to it.
Instructions
- Soak the skewers in water (I never do that, but it does prevent them from burning!)
- Marinate the cubes of watermelon in oil, lime juice and salt
- Cut the cheese in cubes the same size as the watermelon
- Put two pieces of watermelon and cheese on the skewers and drizzle some extra olive oil on them. They are ready for grilling now!
Serving suggestions
Serve as a dish during a BBQ. They make a great BBQ appetizer that also the meat-eaters will love.
Tips and recommendations
- Make sure you cut the watermelon and cheese into big enough pieces to prevent them from crumbling apart or breaking when placing them on a skewer
- Use enough oil to prevent the skewers from sticking to the grill
- The grill needs to be really hot, to sear the cheese as opposed to melting it
You might also like:
- BBQ Grilled Cauliflower with Chimichurri Sauce (the other thing you should cook to please the veggie guests)
- Colombian Salt Potatoes (Papas Saladas) (the only side dish that is of importance at a BBQ in Colombia; I’ve heard riots started because there were no salt potatoes during a BBQ)
- Easy Colombian Guacamole (technically it’s not a BBQ without guac)
- Vegan Colombian Beetroot Salad (for the salad lovers)
- Pandebonos (Colombian Yuca Cheese Bread) (recipe with queso costeño)
Credits
I got inspired to grill queso costeño by my sister-in-law, who for every asado makes delicious skewers of grilled queso costeño with fresh cherry tomatoes (tip!!).
Do you love this recipe? Give it a 5-star rating below and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!
BBQ Grilled Watermelon and Cheese Skewers
Equipment
- barbecue / grill
- skewers
Ingredients
- 12 cubes of watermelon (1/4 of a small to medium size watermelon)
- olive oil
- juice of 1 lime
- 250 g queso costeño, cut into 12 pieces, same size as watermelon (replace with halloumi or feta cheese)
Instructions
- Place watermelon in a bowl. Add lime juice and a drizzle of olive oil. Toss
- Place a cube of watermelon on a skewer, followed by a cube of cheese. Repeat by adding another piece of watermelon and cheese
- Drizzle a bit more olive oil on to prevent the skewers from sticking to the grill
- Grill on a hot BBQ grill for a couple of minutes per side until the cheese has turned golden/brown. Serve while hot