Smoky Paprika Cheese Skewers
Published July 28, 2021
- Total Time
- 20 minutes, plus grill heating
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons minced shallot
- 1tablespoon extra-virgin olive oil
- ¾teaspoon smoked sweet paprika
- ¼teaspoon hot paprika or ground cayenne
- ¼teaspoon ground coriander or cumin
- Fine sea salt (optional)
- 8ounces grilling cheese, such as halloumi, provolone, kefalotyri, queso panela or bread cheese, cut into 1-inch cubes and patted dry
Nutritional analysis per serving (4 servings)
264 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 13 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixing bowl, combine shallot, oil, spices and a small pinch of salt, if you like. (Most grilling cheese is already pretty salty; taste it first.) Add cheese and gently toss to evenly coat.
- Step 2
Heat the grill to high. While the grill is heating, pierce marinated cheese onto metal skewers or pre-soaked wooden skewers (see Tip), about 3 to 4 per skewer. Reserve any leftover marinade at the bottom of bowl.
- Step 3
When the grill is hot, brush the grates lightly with oil and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 3 to 8 minutes. Transfer to a serving platter and brush with remaining marinade. Serve immediately.
- Using flat metal skewers is best, but not necessary. If using wooden skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place wooden skewers flat on a rimmed sheet pan and add enough water to cover.
Private Notes
Comments
Works perfectly well to put the cheese on the skewers (leave a bit of space between pieces, as in the photo), then put them into the marinade on a platter or plate. Turn them once in a while and spoon marinade over as desired, while heating grill. Much less messy than putting marinated cubes onto skewers! Results are delish, totally worth it. And as a vegetarian, I always like to have something extra delish for a bbq, to make the meat-eaters a little jealous!
Indian style Paneer is a great cheese for skewers. Stands up to the piercing and the high heat of grilling. No melting issues. Found in Indian stores, whole foods and some Costco stores
Sounds like an appropriate marinade for tofu squares.
I used paneer, it marinated in the fridge overnight. The flavor was very good, reminiscent of BBQ sauce without the sweet. I kept it warm in the oven while I cooked some meat, and it became pretty dry. Next time I’ll try to keep them moist by pulling them off a little earlier, take them off the skewer and add to a small dish, cover and keep warm in the oven. My hope is that by controlling the amount of air they’re exposed to will keep them moist and chewy.
Used halloumi. The marinade doesn’t add much flavor. In fact, it was hardly present after cooking. Watch the added salt. Probably wouldn’t make again.
Used this recipe with tofu; cooked on cast iron. And paired it with the roast cauliflower salad with lemon. Quite good. Nice new way to make todu
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