Grilled Watermelon Skewers with Balsamic Vinegar


  • 6 slices bacon
  • 3 tbsp (45 mL) smouldering smoked applewood seasoning
  • 3 tbsp (45 mL) vegetable oil
  • 2 tbsp (30 mL) cider vinegar
  • 2 tbsp (30 mL) maple syrup
  • 1 green cabbage, cut into 3/4-inch (2 cm) thick slices (about 6 steaks)
  • 1/2 cup (125 mL) crumbled blue cheese
  • 2 tbsp (30 mL) thinly sliced green onions


  • Cook bacon in large skillet on medium heat until crisp. Reserve 1 tbsp (15 mL) drippings. Crumble bacon; set aside.
  • Mix seasoning, oil, vinegar, syrup and reserved bacon drippings in small bowl until well blended. Reserve 1 tbsp (15 mL) marinade. Place cabbage steaks in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  • Refrigerate 30 minutes or longer for extra flavour. Remove cabbage steaks from marinade. Reserve any leftover marinade.
  • Grill cabbage steaks over medium heat for 5 to 6 minutes per side or until tender-crisp, brushing with leftover marinade. Serve cabbage steaks topped with blue cheese, bacon and green onions.
  • Drizzle cabbage with reserved marinade.

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