Chili-Lime Watermelon Skewers are a vibrant, no-cook appetizer that brings sweet, spicy, and tangy flavors together in one juicy bite. These skewers are light, hydrating, and visually stunning — perfect for summer parties, BBQs, or as a refreshing amuse-bouche.
Cut the watermelon into small cubes (1-inch max) — choose seedless, firm-flesh varieties.
Slice the cucumber into bite-sized chunks or half-moons to match the watermelon’s size.
Zest and juice the lime, reserving both separately.
In a large bowl, gently toss the watermelon and cucumber with:
Lime juice
Lime zest
Chili powder
Cayenne (if using)
Mix gently to coat without breaking up the fruit. Taste and adjust with salt or extra lime.
Thread 1 cube of watermelon, 1 cucumber chunk, and 1 mint or basil leaf onto each small skewer or cocktail pick.
Repeat for all pieces, alternating for color and contrast.
Sprinkle with flaky sea salt, and optionally crumbled cheese or extra chili powder.
Serve immediately on a chilled platter or over crushed ice for a picnic-perfect bite.
Excellent alongside grilled meats, tacos, or spicy dishes.
Pair with a margarita, sparkling water with lime, or chilled rosé.
Add avocado for creaminess — just toss in lime juice to prevent browning.
Tropical twist: Try mango or pineapple in place of cucumber.
Make it spicy-sweet: Add a touch of honey + chili oil drizzle before serving.
Kebab-style: Thread longer skewers with repeating watermelon-cucumber-mint patterns.
12 servings