Watermelon, Goat Cheese, and Mint Skewers on a Salt Block


  • 1 8x8x2 Himalayan Pink Salt Block

  • 1 large watermelon, cut into 1/2 inch cubes

  • 4 ounces goat cheese, crumbled

  • 1 bunch of fresh mint leaves (about 3 leaves per skewer) 

  • Bamboo skewers for serving


1. Chill the salt block in the refrigerator for at least 2 hours.

2. Skewer the watermelon cubes, goat cheese, and mint leaves, alternating between ingredients until you have 4 cubes of watermelon on each skewer. Repeat this process until all skewers have been made.

3. To serve, place skewers on the salt block and eat. For an added salty pop, allow the dish to stand 20 minutes before serving.


Recipe adapted from Mark Bitterman's best-selling cookbook, Salt Block Cooking.

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