• Chicken Kebabs Glazed with Watermelon Molasses, Served with Grilled Watermelon

    Ingredients

    For the watermelon sauce

    8 servings/ 16 kebabs

    • Ingredients
      Amount
    • Garlic cloves, chopped
      4 each
    • Salt 
      to taste
    • Plain yogurt
      3 Tbsp.
    • Watermelon molasses (see recipe)
      ½ cup
    • Olive oil
      1/3 cup

    For the grilled chicken kebabs and watermelon

    • Ingredients
      Amount
    • Skinless, boneless chicken thighs, cut into 2” pieces
      2 pounds
    • Watermelon molasses
      ¼ cup
    • Garlic cloves, chopped
      2 each
    • Flat-leaf parsley, finely chopped
      ¼ cup
    • Paprika
      2 tsp.
    • Ground cumin
      2 tsp.
    • Crushed red pepper flakes
      ½ tsp.
    • Kosher salt
      to taste
    • Vegetable oil
      as needed
    • 8” bamboo or metal skewers
      16 each
    • Olive oil
      ½ Tbsp.
    • Watermelon, cut into 1”x1”x3” sticks
      8 each

    For garnishing

    • Ingredients
      Amount
    • Pita bread, warmed
      8 each
    • Tomatoes, chopped
      as needed
    • Mint leaves
      as needed

    Method

    For the watermelon sauce

    1. Place the garlic in a mortar, season with a pinch of salt, and pound to a very fine paste. Transfer the garlic paste to a small bowl.
    2. Whisk in the yogurt, watermelon molasses and olive oil until the mixture is emulsified. Be careful not to add ingredients too quickly or the sauce will break. If it does break, you can slowly whisk in 1 tsp. of water just before serving.

    3. For the grilled chicken kebabs and watermelon:

    1. In a medium bowl, toss the chicken with the watermelon molasses, garlic, parsley, paprika, cumin, ¼ teaspoon of the red pepper flakes and salt. Cover and chill for at least 2 hours to marinate.
    2. Heat and oil the grill.
    3. In the meanwhile, thread the chicken onto skewers and set aside.
    4. Toss the watermelon with olive oil, the remaining red pepper flakes, and a pinch of salt.
    5. Place the watermelon slices on the grill and cook for 2 minutes, turning occasionally, until the surfaces are marked.
    6. Next, grill the chicken kebabs, turning them occasionally until the chicken is cooked through and golden, about 8–12 minutes.

    To serve:

    1. Serve with warmed pita, the yogurt sauce, grilled watermelon, tomatoes, and mint. Place the chicken kebabs on the side drizzled with watermelon molasses.