tablespoons minced shallot
tablespoon extra-virgin olive oil
teaspoon smoked sweet paprika
teaspoon hot paprika or ground cayenne
teaspoon ground coriander or cumin
Fine sea salt (optional)
ounces grilling cheese, such as halloumi, provolone, kefalotyri, queso panela or bread cheese, cut into 1-inch cubes and patted dry
- In 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.
- Heat 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.
- When 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.