Grilled Watermelon and Cheese

It is BBQ season and there is always someone asking for a vegetarian dish. With this instructable you are now prepared and have an impressive meal in your repertoire.

What you need:

barbecue cheese

watermelon

salvia

sticks

Marinade:

olive oil

garlic

thyme

jalapenos

For serving:

olives

limes

And wooden skewers.

Chop the thyme and mince the garlic into a mortar. Season with salt and pepper and add olive oil. It is optional if you want to add jalapeno or limes, you can adapt to the taste of your guests.

Then use the pestle and crush everything, set the marinade aside and let the oil get infused by the garlic and herbs.

Use a big chef's knife to split the water melon, then cut wedges with side lengths of 4cm (2inches) and thick as a thumb. If it is too thin it will burn before the cheese is done.

Cut the barbecue cheese into quarters. To have a better texture you can use a burger press.

Alternate the watermelon wedges and cheese wedges on the wooden skewers. Separate them with salvia leaves, finish both ends with olives or limes. Rub the marinade on the barbecue cheese wedges. Use only one side and grill the sticks first on that side.

Each side needs 4 to 5 minutes on the grill. Start with the marinade side or it will turn black. If your grill has already been used for other meat, use an aluminium foil bowl.

After 4 to 5 minutes you turn the sticks around with a swift flip because the cheese will soften inside. Then serve the sticks with some lime juice sprinkled on them. Grilled watermelon is sweet and smokey.