Michael Psilakis' Grilled Watermelon with Yogurt
Chef Michael's refreshing recipe for grilled watermelon with yogurt. Perfect when the summer temperature soars.
Ingredients
- 1 cup plain low-fat yogurt (Greek-style, or plain yogurt which has been strained. Chef Michael uses whole-milk plain Greek yogurt)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil (plus more for drizzling)
- salt (to taste)
- black pepper (freshly ground, to taste)
- ¼ cup mint leaves (fresh, chopped, divided)
- 10 watermelon slices (1-inch, triangular )
Instructions
- In a bowl, combine the yogurt with the lemon juice, zest, 2 Tbsp. of the chopped mint, and 1 tablespoon of olive oil. Mix in salt and pepper to taste.(Chef Michael suggests making the yogurt topping one day in advance, refrigerating it overnight and bringing it to room temperature before serving.)
- Heat the George Foreman grill on high with the lid closed. (Mine doesn’t have any heat settings, so it’s always on high heat.)
- Drizzle the watermelon triangles with olive oil and season with salt and pepper. Place 2 melon slices on the GF grill at a time, close the lid, and grill until nicely charred, about 1 minute. Continue grilling until all melon slices are done.
- Transfer melon to serving plates. Top each slice with a dollop of yogurt sauce. Drizzle with olive oil; garnish with the remaining mint and serve.
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