Recipe for: Vegetable and Oscypek Skewers (Vegetarian) - photo 1
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Recipe for: Vegetable and Oscypek Skewers (Vegetarian)

Pikantne Snacks Vegetarian Dishes 30 min Medium 8 wyświetleń ~38.46 PLN * - (0)
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Description

Colorful skewers with spring vegetables and Polish oscypek — crunchy pieces of zucchini, bell pepper, asparagus, and mushrooms alternately threaded with grilled oscypek. The dish combines the smoky, slightly salty flavor of oscypek with the tenderness of spring vegetables and the subtle sweetness of onion. Perfect as a snack for grilling, a balcony party, or a light dinner. Serve with fresh arugula and a few drops of lemon juice to cut through the richness of the cheese. It looks impressive on the plate — vibrant colors of the vegetables and the golden crust of the cheese.

Ingredients Used

Ingredients (12)

Servings:
4
  • Oscypek 2 szt. (~200 g)
  • Asparagus 300 g
  • Zucchini 1.2 szt. (~300 g)
  • Pepper 200 g
  • Onion 1 szt. (~150 g)
  • Mushrooms 200 g
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Lemon 1.3 szt. (~100 g)
  • Arugula 30 g
💰 Szacowany koszt dania: ~38.46 PLN (9.61 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and cheese

1

Wash all the vegetables under running, cool water. Break off the tough ends of the asparagus: hold one asparagus in two places and snap it — the natural break will indicate where the tender part is. Cut the zucchini into slices about 7-8 mm thick; remove the seeds from the bell pepper and cut it into squares with a side of about 2.5 cm; cut the onion in half and slice each half into 3 thick wedges; leave the mushrooms whole or cut larger ones in half. Cut the oscypek into slices about 1.5 cm thick (if the oscypek is smoked, leave the skin on).

Ingredients: asparagus, Zucchini, pepper, Onion, Oscypek
Use a cutting board and a sharp knife. When cutting, try to make the pieces of vegetables and cheese similar in size — this will help with even grilling. Do not cut the cheese into slices that are too thin, as it will fall apart.

Marinade

2

In a small bowl, mix the rapeseed oil (30 g) with chopped garlic (10 g), salt (2 g), and pepper (2 g). Pour the marinade over the vegetables in a large bowl and gently toss by hand or with a spatula so that all pieces are lightly coated. Let it sit for 5 minutes to allow the garlic to release its aroma — no longer, so that the garlic does not overpower the flavor.

Ingredients: Rapeseed oil, Garlic, Salt, Black pepper, asparagus, Zucchini, pepper, Onion
Use a large heatproof bowl or a plastic bowl. A wooden spoon or a hand in gloves is best for mixing. Don't overdo it with the salt — oscypek is salty, and it's best to season the vegetables sparingly.

Assembly and grilling

3

Soak wooden skewers in cold water for 10 minutes (to prevent burning). Alternate threading vegetables and oscypek: first a piece of bell pepper, a slice of oscypek, a mushroom, a piece of onion, a slice of zucchini, and the tip of an asparagus. Create skewers that are 18-20 cm long with 5–7 elements each. Preheat a grill pan or outdoor grill to medium-high heat; if using a grill pan, lightly grease it with oil using a brush. Place the skewers on the grill and cook for 2-3 minutes on each side, until the vegetables are slightly browned and the oscypek has a golden-brown crust. The entire grilling process should take 10–12 minutes.

Ingredients: Oscypek, asparagus, Zucchini, pepper, Onion
Use a grill pan with a diameter of 26-28 cm or a grill. Turn the skewers with tongs every 2-3 minutes to prevent burning. If you are using a charcoal grill, keep the skewers over medium coals — too high a flame will burn the cheese. The skewers are ready when the oscypek has a golden crust and the vegetables are soft but firm.

Finishing and serving

4

Arrange the arugula (if using) on a large platter or plate. Place the hot skewers on the arugula. Drizzle lightly with lemon juice (if using) — about 1/2 lemon per serving of skewers — and sprinkle with freshly ground pepper. Serve immediately so that the oscypek is still warm and slightly stretchy.

Ingredients: Arugula, Lemon, Black pepper
Use a knife and cutting board to slice the lemon. For decoration, you can also grate a bit of lemon zest on top. Do not leave the skewers on the plate for too long before serving — the cheese will harden.

Alternatives and tips

5

If you don't have oscypek, use halloumi cheese or hard yellow cheese. For a spicy version, add 5 g of ground chili pepper to the marinade. If you are grilling the skewers in the oven, use the grill setting at 220°C and bake for 8–10 minutes, turning halfway through.

Ingredients: Oscypek, Rapeseed oil
Use the oven only when you don't have the option to grill; temperature and time may vary depending on the device. Additionally, you can add fresh herbs (e.g., thyme) for a deeper aroma.

Fun Fact

💡

Oscypek is a traditional highlander cheese that, thanks to its firm texture and smoking, is perfect for grilling — it has gained recognition as a regional product characteristic of the Polish Tatra Mountains.

Best for

grill przyjęcie na świeżym powietrzu lekka kolacja

Tips

🍽️ Serving

Serve the skewers hot, on arugula or a mixed salad; add lemon slices for drizzling just before eating. A cold wheat beer, light cucumber-flavored water, or dry white wine pairs well.

🥡 Storage

Store vegetables and cheese separately in the fridge for up to 24 hours. It's best to eat the prepared skewers immediately; they can be stored in a closed container for up to 24 hours and reheated in the oven on the grill setting for 6–8 minutes at 200°C. Freezing is not recommended as the cheese will change texture.

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