Spiced Watermelon and Feta Skewers
Sweet, salty watermelon and feta skewers with raspberry margarita salt. Quick, refreshing appetizer for BBQs or pool parties.
Our Raspberry Margarita Salt adds the perfect sweet-heat balance to these Watermelon and Feta Skewers. Make these for your next pool party, backyard BBQ, or just because!
Yield: Makes 12 skewers
- Layer watermelon, mint, and feta on skewers and finish with a citrus-raspberry oil and a light sprinkle of Raspberry Margarita Salt.
- Pat watermelon dry and add salt after drizzling to keep skewers crisp; chill 10 to 15 minutes before serving.
- Make simple swaps like vegan feta or halloumi for grilling, and mix coarse salt with freeze-dried raspberries if you do not have Raspberry Margarita Salt.
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Preparation Instructions:
Cut watermelon and feta into even cubes. Rinse and dry mint leaves.
Assemble the skewers. On each skewer, layer in this order:
1 watermelon cube
1 mint leaf (folded, if large)
1 feta cube
Repeat for longer skewers.
Make the citrus drizzle. In a small bowl, whisk together olive oil, lime zest, 2 tsp Raspberry Margarita Salt, and optionally honey or agave for a sweet contrast.
Arrange skewers on a platter. Drizzle the citrus-raspberry oil over the skewers.
Finish with a light sprinkle of Raspberry Margarita Salt on top.
Chill for 10–15 minutes before serving for a crisp, refreshing bite!
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Frequently Asked Questions
How many skewers does this recipe make and how many does it serve?
This recipe yields about 24 appetizer skewers using 1 inch cubes. That usually serves 8 to 12 people as a finger-food appetizer.
Can I make the skewers ahead of time?
Yes. Assemble the skewers up to 24 hours ahead but leave the citrus-raspberry drizzle and final salt off. Store covered in the fridge and add the drizzle and salt just before serving to avoid soggy fruit.
What can I use if I do not have Raspberry Margarita Salt?
Make a quick substitute: combine 2 tablespoons coarse sea salt, 1 tablespoon powdered freeze-dried raspberries, 1 teaspoon lime zest, and a pinch of chili powder. Or use Tajin, flaky sea salt with a little sugar, or plain sea salt with extra lime zest.
How do I keep the skewers from getting soggy?
Use firm, ripe watermelon and pat the cubes dry before assembling. Drizzle the citrus-raspberry oil right before serving and add the final sprinkle of salt at the end. Store without dressing if prepping early.
Can I make a vegan version?
Yes. Swap feta for firm tofu marinated in lemon and olive oil or use a store-bought vegan feta. Replace honey with agave to keep the drizzle vegan.
Can I grill the watermelon or the cheese?
Yes. For a smoky twist, grill watermelon slices 30 to 60 seconds per side, cool, then cube. Feta can crumble on the grill; use halloumi instead if you want a cheese that grills cleanly without falling apart.
How should I store leftovers and how long do they last?
Leftover assembled skewers keep in the fridge for up to 24 hours best. Store components separately for longer: cubed watermelon and feta in airtight containers for 2 to 3 days. Expect some water release from the fruit.
What are good ingredient swaps or variations?
Try cantaloupe, pineapple, or cucumber in place of watermelon. Swap feta for goat cheese or halloumi. Add a drizzle of balsamic reduction instead of the citrus oil for a sweeter finish.
How many skewers does this recipe make and how many does it serve?
This recipe yields about 24 appetizer skewers using 1 inch cubes. That usually serves 8 to 12 people as a finger-food appetizer.
Can I make the skewers ahead of time?
Yes. Assemble the skewers up to 24 hours ahead but leave the citrus-raspberry drizzle and final salt off. Store covered in the fridge and add the drizzle and salt just before serving to avoid soggy fruit.
What can I use if I do not have Raspberry Margarita Salt?
Make a quick substitute: combine 2 tablespoons coarse sea salt, 1 tablespoon powdered freeze-dried raspberries, 1 teaspoon lime zest, and a pinch of chili powder. Or use Tajin, flaky sea salt with a little sugar, or plain sea salt with extra lime zest.
How do I keep the skewers from getting soggy?
Use firm, ripe watermelon and pat the cubes dry before assembling. Drizzle the citrus-raspberry oil right before serving and add the final sprinkle of salt at the end. Store without dressing if prepping early.
Can I make a vegan version?
Yes. Swap feta for firm tofu marinated in lemon and olive oil or use a store-bought vegan feta. Replace honey with agave to keep the drizzle vegan.
Can I grill the watermelon or the cheese?
Yes. For a smoky twist, grill watermelon slices 30 to 60 seconds per side, cool, then cube. Feta can crumble on the grill; use halloumi instead if you want a cheese that grills cleanly without falling apart.
How should I store leftovers and how long do they last?
Leftover assembled skewers keep in the fridge for up to 24 hours best. Store components separately for longer: cubed watermelon and feta in airtight containers for 2 to 3 days. Expect some water release from the fruit.
What are good ingredient swaps or variations?
Try cantaloupe, pineapple, or cucumber in place of watermelon. Swap feta for goat cheese or halloumi. Add a drizzle of balsamic reduction instead of the citrus oil for a sweeter finish.
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