Watermelon-Cucumber-Feta Skewers with Tajín-Lime Splash

Juicy watermelon, crisp cucumber, salty feta, fresh mint, and Tajín combine for a refreshing, no-cook summer appetizer.

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Prep Time 20

Total Time 20

Servings: 16

Course: Appetizer, Snack

Cuisine: Mexican

8 oz 225g reduced-fat feta cheese (cut into 16 firm, bite-sized cubes, about 1-inch each)
2 mini cucumbers thinly sliced into 32 crisp rounds
500 g seedless watermelon cut into 32 juicy 1-inch cubes
16 –32 fresh mint leaves halved or folded if large
Tajín seasoning to taste, for garnish
16 wooden cocktail skewers 4 to 7 inches long

Prepare the Ingredients

Trim rind from watermelon and cut into 32 even cubes. Thinly slice cucumbers into 32 rounds. Cut feta block in half lengthwise, then into 16 cubes, about 1-inch each. Let feta come closer to room temp before cutting to prevent crumbling.

Assemble the Skewers

Thread a mint leaf onto the skewer, followed by watermelon, cucumber, and feta. Add another cucumber slice and a watermelon cube. Finish with another mint leaf. If mint leaves are large, halve or fold them for a better fit.

Serve and Garnish

Arrange skewers on a serving platter. Just before serving, lightly sprinkle Tajín over each skewer. Serve with a small bowl of extra Tajín on the side for guests to season to taste. Avoid adding Tajín too early to prevent moisture from drawing out of the watermelon and cheese.