These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning. Ingredients 1/2 pound Haloumi cheese cut into 12 rectangular blocks 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano crumbled Special equipment: 6 (6- to 8-inch wooden skewers)

Instructions
Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.

Stir together oil and oregano in a 13- by 9-inch shallow dish.

While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total.

Add cheese skewers to oregano oil and turn to coat.


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Yields: 6 Pieces
     Gourmet magazine, May 2005, page 88

notes:  If you aren't able to grill outdoors, cheese can be cooked in an oiled well-seasoned large ridged grill pan over moderate heat.

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