Smoky Paprika Cheese Skewers
Bathed in a ruddy paprika and shallot oil, and grilled until singed, these golden cheese skewers are a savory delight. You can make them with any kind of cheese that’s tolerant of high heat — also called grilling or frying cheese: Halloumi, queso panela and provolone are some widely available options.
- Serves: 4 persons
- 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
Step 1In 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 2Heat 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 3When 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.