
Kale Encrusted Queijo Coalho Skewers with Biquinho Pepper Relish
Category
Snack
Prep
20 minutes
Cook
25 minutes
Style
Brazilian
Technique
Grilling
Diet Friendly
Vegetarian
Daily Recipe: February 21, 2025
Combining the vibrant flavors of Brazilian cuisine with the hearty punch of kale, this snack is sure to be unrepeatable. The key ingredient, kale, is at its best in colder temperatures, making it perfect for this time of year. Brazillian 'Queijo Coalho' cheese and aromatic 'Pimenta Biquinho' peppers bring in the unique, South American touch.
Ingredients (for 4)
- Kale - 2 cups - chopped
- Queijo coalho cheese - 4 slabs - cut into 1-inch cubes
- Pimenta biquinho peppers - 1 cup - finely chopped
- Lemon - 1 whole - juiced
- Honey - 1 tsp
- Olive oil - 2 Tbsp
- Skewers - 4
- Salt - to taste
Preparation
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Step 1 - 🔥🌡️📜Preheat your oven to 350°F and line a baking sheet with parchment paper.
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Step 2 - 🥬🧂🥄Spread the chopped kale on the baking sheet. Season it with a pinch of salt and 1 Tbsp of olive oil. Make sure to toss it well.
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Step 3 - ⏲️🥬🔥Put the kale in the preheated oven. Bake it for about 15 minutes or until it turns crispy yet still retains its vibrant colour. Once done, remove it from the oven and allow it to cool.
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Step 4 - 🧀🥢🥘Skewer the Queijo Coalho cubes. Lightly brush them with some olive oil. Grill them on a hot skillet or grill pan until they turn golden brown. Remember to turn them occasionally.
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Step 5 - 🥬🔄🧀Once your cheese is done, roll the skewers in the crispy kale. Make sure to get an even crust all around.
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Step 6 - 🍋🌶️🍯To make the relish, combine the finely chopped Biquinho peppers with the lemon juice, honey, and a pinch of salt.
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Step 7 - 🍽️🌶️🥢Serve the skewers on a plate with a generous side of the pepper relish.
Additional
Queijo Coalho is a classic Brazilian cheese perfect for grilling, without melting excessively. Switch out Queijo Coalho with Halloumi for a Greek inspired version. Kids can help with skewering cheese and rolling them in kale!