Cumin Coriander Queso Panela Skewers

Serves: 4-6


¼ cup Bloombox Arugula Dressing (Cumin Coriander Vinaigrette) 

8 ounces Queso Panela grilling cheese cut into 1-inch cubes and patted dry

Cooking oil (olive, canola, or vegetable)


  1. Heat the grill to high.
  2. In a mixing bowl add cheese and dressing.  Gently toss to evenly coat.
  3. Pierce marinated cheese onto metal skewers or pre-soaked wooden skewers (about 3 to 4 per skewer).  Reserve any leftover marinade at the bottom of bowl.
  4. Brush the grates lightly with oil and add the skewers. 
  5. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 3 to 8 minutes. 
  6. Transfer to a serving platter and brush with remaining marinade. 
  7. Serve immediately. 

Chef Tip: Using flat metal skewers is best, but not necessary. If using wooden skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups.

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