Grilled haloumi skewers

Grilled haloumi skewers

Espetinho grelhado de queijo coalho

By
From
South American Grill
Serves
4-8
Photographer
Bonnie Savage

The cheese used for this dish in Brazil is known as queijo de coalho — a dense salty, white-yellow cheese that is difficult to source outside its country of origin, so haloumi is the next best substitute. These skewers are drizzled with molasses, but you can serve them much like saganaki, with a squeeze of lemon, if you wish.

Ingredients

Quantity Ingredient
8 bamboo skewers
185g haloumi, cut into 2 cm-thick slices, then in half lengthwise
olive oil, for brushing
1 tablespoon molasses

Method

  1. Soak the bamboo skewers in cold water for 30 minutes to prevent them from burning during cooking.
  2. Thread the haloumi pieces evenly onto the bamboo skewers.
  3. Preheat a barbecue chargrill or hotplate to medium–high. Brush a little olive oil over the chargrill and cook the haloumi for 4–5 minutes, turning occasionally, until golden brown on both sides. Serve immediately, with the molasses drizzled over the top.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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