- Prep time
- 15 minutes PT15M
- Cook time
- 10 minutes PT10M
- 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.
- ½ cup red wine vinegar
- Juice of 1 lime
- 3–4 garlic cloves
- 1 bunch cilantro leaves, minced (stems reserved)
- 1 bunch parsley leaves, minced (stems reserved)
- 1 teaspoon kosher salt, plus more to taste
- 1 Fresno chile or red jalapeño pepper, chopped fine
- 1 cup extra virgin olive oil
- 1 pound paneer
- 8 bamboo skewers soaked in water
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.
Preheat grill to high. Cut paneer into 8 equal rectangles, then skewer with presoaked skewers. Grill paneer directly over high heat. Make diamond grill marks by placing skewers first 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.