- Prep time
- 10 minutes
- Cook time
- 6 minutes
- 4-6 servings
These sensational skewers feature a flavorful chimichurri sauce and paneer, a fresh cheese common in South Asian cuisine that can take the heat of the grill without melting.
Grilled Paneer Skewers:
- 16 ounces paneer
- 1 cup Chimichurri Sauce
- Bamboo skewers soaked in water
- ½ cup red wine vinegar
- Juice of 1 lime
- 3-4 garlic cloves
- 1 bunch cilantro leaves, minced, reserve stems
- 1 bunch parsley leaves, minced, reserve stems
- 1 teaspoon kosher salt, plus more to taste
- 1 Fresno chile or red jalapeño, finely chopped
- 1 cup extra virgin olive oil
To make Chimichurri Sauce, combine red wine vinegar, lime juice, garlic, cilantro stems, parsley stems and salt in a blender.
Process at high speed, drizzling in as much olive oil as needed to allow the blades to run. Liquify ingredients for 2-3 minutes. Pour contents into a bowl and fold in cilantro and parsley leaves and chopped pepper. Add oil to reach desired consistency and adjust seasoning to taste.
For the Grilled Paneer Skewers, begin by preheating grill. Cut paneer into 8 equal rectangles, then skewer with presoaked skewers. Grill paneer over direct high heat. Make diamond grill marks by placing skewers at a 10 o'clock position, then at a 2 o'clock position. Flip and repeat on other side. Remove skewers from heat and serve with Chimichurri Sauce.