Homemade Grilled Paneer Kabobs in Moroccan Chermoula Sauce

Homemade Paneer

• 1 gallon whole milk
• 6-8 tablespoons fresh lemon juice

Moroccan Chermoula Sauce

• 2 garlic cloves, crushed
• 1 teaspoon coarse salt
• 1-2 teaspoon toasted cumin seeds, crushed or ground
• 1 fresh red chile,seeded, crushed or finely chopped
• 1 freshly squeezed lemon juice
• 2-3 tablespoons olive oil, extra for grilling
• small bunch of cilantro, crushed or chopped

1. METHOD FOR HOMEMADE PANEER~ Place a colander lined with cheesecloth over a large bowl. In a large heavy non stick pot, boil the milk on a medium heat. Add the lemon juice. Curd will start to form. Drain the curd mixture in the colander/cheesecloth
2. Rinse the curd briefly under slow-running water to remove the lemon taste. Gather the edges together, squeeze the excess water, then knot together the cheesecloth and let it sit in the colander . Let it sit for 20 minutes.
3. To make the cheese dense for cutting into cubes; place a heavy object over the paneer for about an hour. Cut into bite size one inch square pieces for Kabobs.
4. METHOD FOR MOROCCAN CHERMOULA SAUCE~ Crush all of the ingredients in a mortar & pestle or a food processor.You can make extra and store in air tight jar in the fridge for few weeks.
5. METHOD FOR MARINATING & GRILLING PANEER KABOBS~Take the Paneer cubes and add the Chermoula Sauce. Marinate for 10 minutes.Place the Paneer cubes on skewers and grape tomatoes, alternate Paneer & Tomatoes or any vegetable of your choice.
6. Heat a grill pan on medium and coat it with olive oil. Grill the Paneer Kabobs for a minute on each side.Brush on some extra Chermoula Sauce over the Kebobs and cover to keep warm.