Grilled Brazilian Cheese Skewers

Ingredients

• 12 ounces skewered Brazilian queijo de coalho, separated into individual sticks
• Dried oregano, extra-virgin olive oil mixed with finely minced garlic, and/or aioli, for serving, optional

Directions

1. Start 1 full chimney of charcoal. Once the coals are burning and coated in gray ash, distribute them in an even layer on the coal grate. If you’re using a gas grill instead, turn the burners to high. Put the cooking grate on, close the grill, and let it heat for 5 minutes. Scrape the grate clean, then oil it well.
2. Place the skewers on the grate directly above the coals and grill until the first side is browned, about 3 minutes. The exact time will depend on how hot your grill is and how close the cheese sits to the heat. Don’t rush the first turn, or the cheese may cling and rip. If any spots are stuck when you try to lift the skewers, slip a thin metal tool down between the grates and carefully nudge them loose from underneath. After they release, shift the skewers as needed so the cheese doesn’t settle too deeply between the bars.
3. Flip the skewers and cook the other side the same way. Serve them hot, adding oregano, the olive oil and garlic mixture, and/or aioli if you like.