Grilled Watermelon with Lemon Zest, Basil, and Goat Cheese-Yogurt Sauce Recipe | Craft Beer & Brewing Magazine
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Grilled Watermelon with Lemon Zest, Basil, and Goat Cheese-Yogurt Sauce Recipe

Grab a watermelon or two and try this refreshing Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and—of course—beer.

Christopher Cina September 22, 2017

Grilled Watermelon with Lemon Zest, Basil, and Goat Cheese-Yogurt Sauce Recipe Primary Image

Summer is on its way out, but watermelons are still on the stands at farmer’s markets and in stores. Grab one and try this refreshing Mediterranean-inspired dish that pairs perfectly with warm weather, an open flame, and—of course—beer.

Active preparation time: 20 minutes
Total time: 25 minutes
Serves: 2–3

1 personal watermelon
½ cup (118 ml) plain yogurt
3 Tbs (45 ml) honey
2 oz (57 g) Haystack Mountain Goat Cheese
2 Tbs (30 ml) lager
1 Tbs sugar
1 Tbs basil chiffonade
1 lemon, zested

Preheat the grill on high.

Peel the rind from the watermelon. Cut the flesh into equal bricks, roughly 4 inches (10 cm) long, 2 inches (5 cm) wide, and 1 inch (25 mm) thick.

In a mixing bowl, combine the yogurt, honey, goat cheese, and beer. Mix well.

Sprinkle the sugar lightly over the watermelon slices and place the slices on the grill. Grill for 2 minutes on each side. Remove the slices to a plate to cool. Arrange the slices on individual plates and top with the yogurt sauce, basil, and lemon zest.

Beer Suggestions: Victory Helles Lager (Downingtown, Pennsylvania), Weihenstephaner Original (Freising, Germany), or New Belgium Summer Helles (Fort Collins, Colorado).

Learn the secrets of a perfect pairing menu and find dozens of favorite regional recipes re-imagined with beer in Craft Beer & Brewing’s 2015 issue of Cooking With Beer. Order your copy today!

PHOTO: CHRISTOPHER CINA

Have you brewed this recipe? What did you think?