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 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.rn In a large heavy non stick pot, boil the milk on a medium heat. Add the lemon juice. Curd will start to form.rn 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.

milk, lemon juice, chermoula sauce, garlic, coarse salt, cumin seeds, fresh red chile, freshly squeezed lemon juice, olive oil, cilantro

Taken from food52.com/recipes/9126-homemade-grilled-paneer-kabobs-in-moroccan-chermoula-sauce (may not work)