Grilled Yogurt-Marinated Cheese and Vegetable Skewers

Paneer Tikka

Makes: 4 servings

Time: 40 minutes, mostly unattended

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The spiced yogurt marinade adds loads of flavor. You can also grill or broil the cheese without the skewers. Just cut it into thick strips instead of cubes. The marinade can be made a day ahead.

• ½ cup yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne
• Salt
• 1 pound paneer, queso de freír, halloumi, or other appropriate cheese (see “Cheeses That Keep Their Shape During Cooking,” page 556) or 1 recipe Fresh Cheese, the Easy Way (page 568), cut into 1½-inch cubes
• 2 small red or yellow onions, quartered
• 2 tomatoes, quartered
• 1 bell pepper (any color), cored, seeded, and cut into 1½-inch pieces
• 2 tablespoons butter, melted, or olive oil
• Chopped fresh cilantro for garnish

1. Combine the yogurt, lemon juice, garlic, ginger, coriander, cumin, and cayenne in a large bowl. Sprinkle with some salt. Add the cheese cubes, toss to coat, and let marinate while you heat the grill, or refrigerate for up to 1 hour.
2. If using wooden skewers, soak them in water for 30 minutes before cooking. Prepare a charcoal or gas grill or turn on the broiler to moderate heat; adjust the rack to 4 inches away from the heat source. Thread the cheese cubes, onion and tomato quarters, and bell pepper pieces onto the skewers, leaving a little bit of space between the pieces. Brush with the butter.
3. Grill or broil, turning occasionally, until the cheese is lightly browned and the vegetables are tender, 8 to 10 minutes. Sprinkle with the cilantro and serve.

Grilled Tofu and Vegetable Skewers Substitute Cashew Cream (page 300) for the yogurt and firm tofu for the fresh cheese. V