Watermelon… usually you associate it with long hot summer days, a fruit that you eat cold and plain, its juices dripping down your arms… but there are a lot of things that can be done with watermelon besides eating it by itself (which, everyone will admit, is delicious!), and in this video Stephanie Barlow from the National Watermelon Promotion Board has a new and fantastic idea for how to enjoy watermelon. She’s making grilled pork and watermelon kabobs.
A different kind of kabob
That’s definitely a different kind of kabob! Most people are accustomed to confining kabob choices to meat, fish, and vegetables, but here you’ll see that fruit can make a light, refreshing, and delicious part of a grilled dinner as well. Barlow points out that while in general watermelon is a dessert item, when it’s paired with a protein (such as, in this case, pork) it can make a delightful main dish, what she calls the “center of the plate.”
It’s good for you
Eating an assortment of colorful fruits and vegetables is the best route to good health, as they work together to provide strong antioxidants. there’s more to watermelon than just its flavor: It provides powerful health benefits: it only has 46 calories per cup, yet it gives you 20% of your daily intake of vitamin C and 17% of your daily intake of vitamin A, according to the USDA.
Create your kabobs
In a mixing bowl, combine 6 T. brown sugar, 6 T. of soy sauce, 6 T. of diced red onion, three minced garlic cloves, 3 T. of lemon juice, 1 T. olive oil, ¼ t. of ground thyme, and add however much pepper you’d like. You’ve created a beautiful marinade! Pour this marinade into a resealable bag. Cut up one pound of lean pork into one-inch cubes, and add it to the marinade in the bag. Seal the bag and mix completely so that all of the pork is coated. Pop the bag into your refrigerator and leave it there for at least one hour.
Create the kabob
After at least an hour, you can take the bag out of the refrigerator and remove the pork from the bag. Don’t lose that marinade, though, you’ll need it!
Take eight skewers and thread the following on each one of them: five pork pieces, four watermelon cubes, two or three zucchini rounds, two pineapple chunks, and three peppers. Alternate the meat, fruit, and vegetables to make the kabobs bright and appealing. You’ll want to have preheated your grill (or, if you’re doing it indoors, your grill pan) so that it comes up to medium heat. You can use olive oil or a nonfat cooking spray on the grill’s surface so that your kebabs don’t stick. Put the kebabs on and brush them with your remaining marinade.
You’ll be grilling them for about a quarter of an hour, turning frequently and basting with the marinade every time that you turn.
Serve your kebabs with rice and a salad, and garnish it with fresh watermelon chunks for a special touch. Enjoy!