With the weather picking up in London, it’s approaching my favourite time of the year. SUMMER. Salad season is upon us, so today we’re going for a meat and fruit combination – Pork + Watermelon Skewers served with watercress, pecan, red onion and gorgonzola salad. Fancy.

Fruit in savoury dishes is frowned upon by some, but I love trying out new flavour combinations, and this dish really does sing. It also comes with that bonus of only needing a quarter of a watermelon. That’s plenty of watermelon leftover gorgeous Watermelon Mojitos, another summer superstar.

Let’s make Pork + Watermelon Skewers.

I picked up some ready diced pork leg for this recipe. Pork leg is a pretty lean cut of meat, which means there isn’t a great deal of fat content so you could say that this recipe is healthy, I guess.

First, pre-heat the grill to high. Add diced pork and watermelon to the skewers alternately. You only need to grill these guys for about 7 minutes per side (so 14 – 15 in total). My grill is not the best, so keep an eye, you don’t want to overcook the pork; otherwise it’ll be dry and horrible.

While the Pork + Watermelon Skewers cook; toss together watercress, finely slice half a red onion and roughly chopped pecans. Place the salad on a plate and dot small pieces of gorgonzola across the top, and just hidden inside, the mixture.

Don’t forget to check the Pork + Watermelon Skewers under that grill!!!

Coriander works FAB with watermelon and also compliments the watercress, pecan, red onion and gorgonzola salad. So we’re going to whip up a really quick yoghurt dip, with coriander and garlic.

watercress, pecans, gorgonzola and red onion on a speckled plate in the foreground, behind there is a plate of pork and watermelon on skewers to the left, and quarter of a watermelon to the far right corner.

Simply finely chop a small handful of coriander and a couple of cloves of garlic and stir into three heaped tablespoons of greek yoghurt.

Finally, when the Pork+ Watermelon Skewers are cooked remove them from under the grill. Place them on top of the salad, and serve.

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pork and watermelon skewers served on top of a watercress, gorgonzola, pecan and red onion salad. They are topped with a coriander and garlic yoghurt dip. In the blurred background there is a watermelon slice and the remainder of the sauce

Pork + Watermelon Skewers

  • Author: JPLongland
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 skewers 1x


Summer is coming, and these Pork + Watermelon Skewers are the perfect light evening meal when you’re all hot and bothered. Ready in 20 minutes max. 



  • 425g Diced Pork
  • ¼ of a Watermelon
  • 40g Watercress
  • 50g Pecans
  • ½ of a large Red Onion
  • 75g Gorgonzola (or other blue cheese)
  • 10g coriander
  • 3 heaped tbsp greek yoghurt
  • 2 garlic cloves 


  1. Pre-heat grill to high. 
  2. Alternate pork and watermelon onto skewers, and place under the grill for 15 minutes, turning half way. 
  3. Finely slice onion, and roughly chop pecans – toss with watercress and place on a serving plate.
  4. Dot blue cheese pieces throughout the salad.
  5. For yoghurt dip – finely chop the coriander and garlic cloves and mix with the greek yoghurt
  6. When the skewers are ready place on top of the salad and add a big dollop of coriander + garlic yoghurt dip 

  • Category: Salad
  • Method: Grill
  • Cuisine: Salad

Looking for more inspiration?

Golden whole roasted cauliflower on top of lentils, broccoli, capers and chilli sauce just off to the side.
close up of spicy sausage rigatoni topped with freshly grated parmesan. in the background is a small bowl of chilli flakes.
goats cheese and mushrrom pasta, topped with parsley

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