Prep time: 15 minutes
About this recipe
I love kebabs. They are part of my own love story. But if I am completely honest, I love the dips traditionally served with kebabs more than the meat itself. Tzatziki is my favourite and this recipe is a refreshing rendition of that classic Greek dish. I am happy to report that my curiosity didn’t kill it: watermelon and cucumber are both part of the gourd family, so I figured anything that cucumber can do, watermelon can do better – with added sweetness. Grating the watermelon is best done using the course side of a box grater; don’t grind it down to a pulp as you want juicy jewelled threads of pink dispersed throughout the dip. It is impossible for food as pretty and pink as this to not be part of a food love story.
- 400g watermelon flesh
- 500g Greek yogurt
- 2 tablespoons cider vinegar
- ½ clove garlic
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried mint
- ½ teaspoon salt
- Freshly milled pepper (pink if you have it, for its colour and more fruity flavour)
- Grate the watermelon on the side of the box grater with the coarsest blade. Place in a bowl with one tablespoon of the cider vinegar and a pinch of salt. Mix and set aside for a few minutes.
- Mince the garlic. Mix into the yogurt along with the rest of the vinegar, olive oil, dried mint, salt, and a couple of grinds of pepper.
- Place the grated watermelon into a muslin cloth and squeeze any excess liquid out. Add to the yogurt mixture and mix well. Serve with pitta or any other bread of your choice.