Grilled Cantaloupe Skewers Recipes

GRILLED CANTALOUPE

Steps:

• Heat grill (or grill pan) to high heat.
• Brush the cantaloupe slices with olive oil and sprinkle the tajin seasoning on top.
• Place the cantaloupe on the grill and cook for 3 to 4 minutes on each side, or until dark grill marks appear. After both sides have been grilled, remove and let rest for 3 minutes.
• Drizzle the honey across the cantaloupe and top with additional tajin seasoning (if desired) or a sprinkle of sea salt.

GRILLED CANTALOUPE AND PROSCIUTTO SKEWERS

Steps:

• Preheat grill to medium-high (400°F to 450°F) and lightly oil grates. Wrap 12 cantaloupe cubes each with 1 mint leaf, then with 1 prosciutto piece. Thread 1 wrapped cantaloupe cube, 1 unwrapped cantaloupe cube, 1 Halloumi cube, and 1 bread cube onto each of 24 (8 inch) presoaked skewers (add more pieces to larger skewers). Brush with oil.
• Place skewers on grill grates. Grill, uncovered, flipping once, until grill marks appear on both sides, about 1 minute per side. Transfer skewers to a platter. Drizzle with balsamic glaze and top with torn mint.

GRILLED CANTALOUPE RECIPE - (3.7/5)

Steps:

• Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Turn and grill for another minute. Mound grilled side up on platter. Brush with honey; sprinkle with cayenne pepper.

GRILLED SCALLION SKEWERS

Steps:

• Preheat the grill or a grill pan.
• Cut the roots and tops off of the scallions so you have the bulb plus 1-inch of the green left. Reserve the scallion tops for future use.
• Make a few slices into the green part of the scallion so it sprays out a little. Thread the scallions onto the skewers, brush with oil, and grill over a medium heat for about 10 minutes, turning once or twice.

GRILLED HALLOUMI SKEWERS

Steps:

• In a large bowl whisk together olive oil, vinegar, herbs, red pepper flakes, and olives and season with salt and pepper, to tastes. Add the cheese and potatoes and toss until completely coated. Cover and put in the refrigerator to marinate for 1 to 2 hours.
• Preheat a grill or grill pan over medium-high heat.
• Soak wooden skewers in water to prevent them from burning. Skewer 1 piece of cheese then a potato followed by another piece of cheese on each skewer. Put the skewers on a well oiled grill and cook for 3 to 4 minutes per side. Remove the skewers from the grill to a serving platter and serve with a drizzle of the marinade.

GINGER-GLAZED GRILLED HONEYDEW

Steps:

• In a small bowl, combine the first 5 ingredients. Thread honeydew onto 6 metal or soaked wooden skewers; brush with half the glaze., On a lightly oiled rack, grill honeydew, covered, over medium-high heat or broil 4 in. from the heat just until melon begins to soften and brown, 4-6 minutes, turning and basting frequently with remaining glaze.

SHRIMP, CANTALOUPE KABOBS

Steps:

• Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
• Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
• Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
• Discard marinade.
• Grill 4 to 5 inches from heat 2 to 3 minutes on each side.

GRILLED PROSCIUTTO-WRAPPED CANTALOUPE

Steps:

• Heat grill to high.
• Cut cantaloupe into 16 slices. Season with pepper and basil.
• Wrap each with a slice of prosciutto.
• Grill each of the 3 sides for 1-2 minutes.