Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean 4 large Portobello mushrooms and slice them into thick, uniform pieces, then dice 200 grams of Provoleta cheese into 2-centimeter cubes, cut 1 large red bell pepper into 2-centimeter squares, and slice 1 large red onion into thick wedges.

2. 2

   Prepare the Gochujang Chimichurri by finely chopping 1 cup of fresh flat-leaf parsley and 1/4 cup of fresh oregano leaves, then mince 4 cloves of garlic and combine these aromatics in a bowl with 1/4 cup of red wine vinegar, 1/2 cup of extra virgin olive oil, 2 tablespoons of gochujang, 1 teaspoon of smoked paprika, 1/2 teaspoon of red pepper flakes, 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper.

3. 3

   Toss the prepared mushroom slices, Provoleta cubes, red bell pepper squares, and red onion wedges with 4 tablespoons of olive oil, making sure each piece is lightly coated before assembling.

4. 4

   Carefully thread the prepared mushroom slices, Provoleta cubes, red bell pepper squares, and red onion wedges onto wooden or metal skewers, alternating ingredients to create visually appealing and evenly cooked skewers.

5. 5

   Preheat your charcoal grill to a medium-high heat, then place the assembled skewers directly over the hot coals and grill for 12 to 15 minutes, turning them frequently every few minutes until the vegetables are tender-crisp and the Provoleta cheese is melted and lightly charred, achieving grill marks on all sides.

6. 6

   Remove the grilled skewers from the charcoal grill and let them rest for 2 minutes before serving hot, generously drizzled with the prepared Gochujang Chimichurri.