Ingredients

• 3 pounds seedless watermelon, rind removed, cut into 48 1-inch cubes
• 24 mint leaves
• 6 ounces feta cheese, cut into 24 3/4-inch cubes
• 24 basil leaves
• 3 to 4 tablespoons pomegranate molasses

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Instructions

1. Watch how to make this recipe.
2. Special equipment: Twenty-four 3 1/2-inch bamboo skewers
3. Thread a piece of watermelon onto a skewer, followed by a mint leaf, a chunk of feta, a basil leaf, and another piece of watermelon. Repeat with the remaining ingredients. Store covered in the refrigerator for up 1 hour, if desired. Just before serving, drizzle each skewer with some pomegranate molasses; serve.