Do you remember the post where Doug and I met Chef Michael Psilakis? We were thrilled to have met him in person and receive an autographed copy of his cookbook, “How to Roast a Lamb”.
Chef Michael is passionate about his family and career, and is extremely down-to-earth. If we lived near any of his New York restaurants, we’d certainly be regular diners. Instead, we are content to watch him on TV – and I follow him on Facebook.
In one of his recent Facebook posts, Chef Michael shared a recipe for grilled watermelon with yogurt. Since it’s summer and the temperature is soaring, I felt this would be a refreshing recipe to pass along.
In Chef Michael’s version, he prepares this on an outdoor grill. I’ve not only adjusted this recipe to suit our taste, I also use my indoor, counter top George Foreman grill for this recipe – no fuss, no muss, and no excessive heat! Naturally, use whichever type of grill you like.
Don’t want to heat up a grill? No problem! Skip grilling the watermelon altogether, and call this ‘Chilled Watermelon with Yogurt Topping’. If you prefer the non-grilled method, you can omit step 3 which calls for drizzling oil on the melon slices, and sprinkling with salt and pepper.
Here’s my version of Chef Michael Psilakis’ Grilled Watermelon with Yogurt.
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