Homemade Grilled Paneer Kabobs in Moroccan Chermoula Sauce

January 26, 2011
0 Ratings
  • Serves 4
Author Notes

We have started a tradition in our family that we will celebrate the start of a new week with a grand Meatless Mondays feast. I love creating tasty vegetarian recipes which my family of three carnivore males could sink there teeth into! Homemade Paneer is so easy and only has two ingredients. I spiced up the Paneer with a Moroccan Chermoula Sauce! —onetribegourmet

What You'll Need
  • 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 teaspoons 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.

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Hi I'm Sara and I love the art of food & travel. I have a blog called One Tribe Gourmet, where I share my passion for global cuisine and my travel adventures around the world. I have always felt that food is the most common denominator that crosses all boundaries and brings people together. The ritual of “Breaking Bread” in every culture is a special bonding experience. Personally I love to experience different cultures through there cuisines! My goal here is to encourage an individual who is interested in learning different global cuisine yet is a bit intimidated by it. I am here to help you, all you have to do is open your heart!!!

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