Black Pepper Free Watermelon Mint Skewers
Sweet, juicy watermelon and cool cucumber come together on a skewer in a way that feels almost too pretty to eat — almost. A quick drizzle of honey and fresh lime juice ties everything together with a bright, tangy sweetness that makes this dish genuinely hard to put down. Fresh mint leaves threaded between each piece add an herby lift that keeps every bite feeling light and refreshing. For anyone avoiding black pepper, this recipe is a natural fit — the heat option here comes from a pinch of chili powder, which you can easily leave out or keep in depending on your preference, and there's no pepper hiding anywhere in the ingredient list. Flaky sea salt on top adds just enough savory contrast to make the fruit flavors pop without overwhelming them. These skewers are the kind of thing that disappears fast at a summer gathering, and they come together with almost no effort at all.
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Learn more →Ingredients
4 servings
- 4 cups seedless watermelon, cut into 1-inch cubes (about ¼ small watermelon)
- 1 medium english cucumber, sliced into ½-inch rounds
- 16 fresh mint leaves
- 1 tbsp honey
- 1 tbsp fresh lime juice (about ½ lime)
- ¼ tsp flaky sea salt
- ¼ tsp chili powder (optional)
Instructions
- 1
In a small bowl, whisk together the honey and lime juice until combined.
- 2
Thread each skewer with alternating pieces: start with a watermelon cube, fold a mint leaf in half and slide it on, add a cucumber round, then repeat until each skewer holds 3 watermelon cubes, 2 mint leaves, and 2 cucumber rounds.
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