Brazilian Grilled Cheese Skewers (Queijo Coalho em Espetos)
Squeaky Brazilian coalho cheese grilled on skewers until golden and blistered, then finished with tangy garlic sauce and dried oregano — a beach-side snack straight from Rio.
Ingredients
| 12 oz | 340 g | coalho cheese (or halloumi) |
| — | white garlic sauce (molho de alho) | |
| — | dried oregano |
Instructions
- Thread the thick fingers of coalho cheese lengthwise onto skewers.
- Grill over a hot fire for about 5 minutes, turning, until the cheese is golden brown on both sides and the surface is slightly blistered from the heat.
- Drizzle each hot skewer with the thin, pungently tangy white garlic sauce (molho de alho) from a squeeze bottle.
- Sprinkle with dried oregano and eat right off the skewer while piping hot.
Note: the source is a narrative article rather than a formal recipe; the method above is reconstructed faithfully from the vendor technique it describes.