Grilled Paneer + Zucchini Skewers with Poblano Sauce
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Grilled Paneer + Zucchini Skewers with Poblano Sauce
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A perfect reason to fire up the grill, these grilled paneer and zucchini skewers are quick to assemble, grill fast, and have a flavorful poblano sauce to bring everything together.
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Ingredients
Poblano Sauce
- 3-4 poblano pepper
- 2 teaspoons olive oil
- 2-3 garlic minced, cloves
- 1 tablespoons rice vinegar
- ¼ cup basil loosely packed leaves
- 1 tablespoon miso paste
- olive oil to finish
- salt to taste
Paneer Skewers
- 8 ounces paneer
- 1 zucchini medium
- 1-2 tablespoons olive oil
- ½ teaspoon kosher salt
For Serving
- 2 cups cooked grains your choice, such as barley, emmer, quinoa, or rice
Instructions
- To prep the poblanos: Preheat your grill to medium-high heat. Place the poblanos in a bowl and toss with olive oil until well coated. Transfer to the grill and cook, rotating occasionally, until all the peppers are charred.
- Transfer to a bowl, cover with a plate, and let rest for 10 minutes.
- To prep the skewers: Cube the paneer, cutting roughly 16 pieces from the cheese. Thinly slice the zucchini about ⅛” thick. If the zucchini you’re working with is larger, cut the zucchini slices in half, creating half-moons. You want the zucchini slices to be roughly the same width as the paneer so everything grills evenly.
- Thread a few pieces of zucchini onto a metal skewer, followed by a piece of paneer. Repeat this with 3 more pieces, layering zucchini between the pieces of cheese. Repeat with 3 more skewers. Each skewer should have approximately 4 pieces of cheese and 5 groups of zucchini.
- Place the zucchini on a plate and coat with the olive oil and salt.
- To finish the sauce: Before grilling, finish the sauce. Place the minced garlic and vinegar in a medium bowl. Remove the skin, stem, and seeds from the poblanos. Place on a cutting board and mince until the peppers look near paste-like.
- Transfer the peppers to the bowl with the garlic. Mince the basil and add it to the bowl along with the miso. Mash until the mixture resembles a paste, then drizzle in enough olive oil to loosen it into a thick sauce. Taste and add salt as needed.
- To finish the skewers: Place them on the grill and grill until charred, flipping to cook each side. Transfer to a plate and spoon half the sauce over the grilled skewers. Flip, spooning the other half of the sauce over the skewers.
- Place the grains on a medium serving platter and top with the skewers. Spoon any sauce that fell off the skewers in the previous step and serve.
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