Cut the cheese into 2-3 cm cubes. Cut the bell bell pepper and onions into 2-3 cm pieces as well. Then finely chop the kitchen herbs as well as the garlic and stir through with the lime juice, the oil and a little bit of freshly ground pepper. Put the cheese, onion and bell pepper pieces in a large bowl together with the mushrooms. Pour with the marinade and turn extensively dain to the other side. Cover the baking dish and put it in the refrigerator for 24 hours, stirring the ingredients from time to time.
When the broiler is heated, finish the cheese skewers. To do this, place one mushroom on each flattened metal skewer, followed by a piece of onion, a piece of bell pepper and a cube of cheese. Repeat with the remaining pieces of onion, bell bell pepper and cheese, ending with a mushroom on each.
Grill the skewers for about 10 minutes, turning frequently, until lightly browned around the edges. While turning, spread the marinade remaining in the baking dish on the skewers.
Serve with Mexican tomato salsa and roasted potatoes with garlic and rosemary.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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