Smoky Paprika Cheese Skewers
Published July 27, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes, plus grill heating
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons minced shallot
1 tablespoon extra-virgin olive oil
¾ teaspoon smoked sweet paprika
¼ teaspoon hot paprika or ground cayenne
¼ teaspoon ground coriander or cumin
Fine sea salt (optional)
8 ounces 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)
3 grams carbs; 56 milligrams cholesterol; 264 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 371 milligrams sodium; 13 grams protein; 1 gram sugar
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
Ok, so old Italian secret. ;) .... AGED provolone is fine..... YOUNG or "regular" provolone will melt.
I made this with paneer and it was perfect. I let the paneer cubes marinate for 30 mins at room temp while the skewers soaked, and I think that helped avoid the paneer splitting. I will double the seasonings next time.
Very tasty. I had no trouble skewering the halloumi.
So simple and delicious. I used my broiler instead and omitted the onions.