Grilled Watermelon with a Fresh Citrus Herb Rub

Prep10 min
Cook8 min
Total18 min
Servings2
LevelLaag

The story

About this recipe

This dessert is perfect after a long BBQ session. While the meat rests or the last sip of a chilled rosé is taken, you slide a few slices of watermelon onto the grate. Within a few minutes the party is complete. And the best part: it's also light to digest, vegan and impressive enough for your guests to admire your dessert skills.

What you need

Ingredients

2large slices of watermelon (about 2-3 cm thick, with rind)
1tbsptbsp fine caster sugar
1tsptsp lime zest (from 1 organic lime)
1tsptsp finely chopped fresh mint
1a pinch of chilli powder
1pinch of sea salt
0.5tspsmoked paprika powder for extra BBQ depth - optional

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Mix the sugar, lime zest, mint, chilli powder, salt and optionally paprika powder in a small bowl. Let it sit for a moment so the flavours blend well.
Bring your kamado to direct heat of about 200°C. Leave the lid open for a moment before you put the watermelon on to prevent flare-ups.
Note: the temperature at grate level is higher than on the dome thermometer, especially with direct heat. So keep a close eye on the meat (er... fruit).
Sprinkle the watermelon slices generously with the rub on both sides.
Place them directly on the hot grate. Grill 3 to 6 minutes per side, until nice grill marks form and the outside starts to lightly caramelise.
Serve immediately, optionally with an extra squeeze of lime juice, some fresh mint leaves and perhaps a spoonful of crème fraîche or coconut cream if you really want to go all out.

Reviews

Made it? Tell us what you thought with one tap.

Henk★★★★★29 September 2026
Heerlijk zomers zoet gerechtje!

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