Watermelon Molasses Glazed Moroccan Chicken Kebabs

For watermelon molasses, combine water and sugar in small saucepan over medium heat. Stir until sugar is dissolved; remove from heat and allow syrup to cool completely.

Combine lime, salt, olive oil, cooled syrup and watermelon puree in deep, wide skillet or saucepan; bring to a simmer over medium heat. Skim off any foam. Cook until liquid is reduced to molasses-like consistency and coats back of metal spoon, about 10 to 15 minutes. Cool completely before using.

For watermelon sauce, place garlic in mortar with pinch of salt; pound with pestle to fine paste. Transfer paste to small bowl. Whisk in yogurt, ½ cup watermelon molasses and olive oil until emulsified.

For chicken, in medium bowl, toss thigh pieces with ¼ cup watermelon molasses, garlic, parsley, paprika, cumin, ¼ teaspoon red pepper flakes and salt. Cover and refrigerate 2 hours.

Preheat grill and rub with oil. Thread chicken onto 16 (8-inch) bamboo or metal skewers. Toss watermelon sticks with olive oil, remaining pepper flakes and pinch of salt.

Place watermelon sticks on grill and cook 2 minutes, turning occasionally, until surfaces are marked. Remove from grill and grill chicken kebabs 8 to 12 minutes until cooked through and golden.

Place chicken kebabs on plate and drizzle with watermelon molasses; serve with warmed pita, yogurt sauce and grilled watermelon. Garnish with tomatoes and mint.