Grilled Cheese Skewers
If you haven’t tried throwing some cheese on the grill yet, these Grilled Cheese Skewers are going to blow your mind! Chewy, salty and totally drool worthy. You simply gotta make it happen!
This post is a hard one to write, because my mouth starts watering just by thinking of these grilled cheese skewers.
We Brazilians love our grilled cheese! And I don’t mean the grilled cheese sandwich, but the cheese that is cooked on a grill until it is beautifully charred and soft. Therefore, for the purpose of this post, if I write “grilled cheese”, that’s what you have to imagine! Deal?
The funny thing is that after I developed and photographed this recipe, I got a few requests for it on social media. It’s like y’all are reading my mind!
Or perhaps it’s because it’s summer and we are all craving some delicious, almost-melty cheese to go with our grilled meats.
So, without any further ado, your wish is my command!
What is the best grilling cheese?
If you’re Brazilian, or if you’ve ever been to a Brazilian churrasco, you are probably shouting: QUEIJO COALHO! As that is the most popular grilling cheese down in Brazil.
However, unless you live close to a Brazilian grocery store, chances are you won’t be able to find it near you.
After grilling a few to test, these would be my recommendations:
- Queijo Coalho – I figured I would add it to the list, just in case you can get your hands on some. It is a firm but very lightweight cheese produced in Brazil, with a “squeaky” texture when you bite into it, similar to cheese curds.
- Halloumi Cheese – Traditionally prepared from sheep and goat’s milk on the Greek island of Cyprus, halloumi cheese is salty, semi-hard and has a high melting point, which makes it “grill-able”. It’s the most popular one of the list, but it can be pricey, so you might want to explore the alternatives!
- Queso Fresco – a Mexican cheese, made from raw (pasteurized in the States) cow milk or a combination of cow and goat milk. Flavor wise, it is pretty mild. As for texture, it is notably softer than halloumi or queijo coalho, but still great for the grill!
- Paneer – A fresh and mild cheese from India. It’s great at absorbing flavors, so it’s usually marinated.
You might also find something labeled “grilling cheese” at your grocery store. That will also work! Anything that does not melt much and retains its shape can be grilled.
I wouldn’t attempt to grill cheeses that melt easily, as those will fall through the grates of your grill!
For this recipe, I ended up using Queso Fresco. It was cheaper than halloumi but equally delicious with nice crunchy edges!
How to make Grilled Cheese Skewers
- If you’re using wooden skewers, start by soaking them in water while you prepare the cheese. Wooden skewers can burn easily when grilled, so soaking is vital to ensure that doesn’t happen!
- Cut the cheese into 1-inch wide strips for skewering. You want to avoid making the strips too thin, or you risk them breaking apart on the grill!
- Thread the cheese strips on the skewers.
- Brush the cheese skewers with olive oil.
- Fire up the grill! We want medium heat for the skewers. (You can also make these on the stove, using a ridged grill pan!)
- Grill cheese skewers, flipping them as they get lightly browned, until all sides are browned and gently crisped. Don’t overcook them or they might fall apart!
I found that the cheese was salty enough that it didn’t need any seasoning, but feel free to season as you’d like!
Next time I make these, I will try marinating them. I think they would absorb flavors beautifully!
You can also add different ingredients to the skewers, like vegetables or bacon. Just make sure to choose ingredients that will take about the same time to cook as the cheese.
Serving grilled cheese
Grilled cheese skewers are a great accompaniment to grilled meats at your BBQ. They also go great with Brazilian vinaigrette salsa, Pico de Gallo, chimichurri, pepper jam, pesto sauce, hot sauce or even brushed with honey!
- 20 ounces Queso Fresco (or any other grilling cheese)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 10 metal or bamboo skewers
- If using wooden skewers, start by soaking them in water for at least 10 minutes before threading, to prevent them from burning on the grill.
- Preheat the grill to medium heat.
- Cut the cheese into 1-inch wide strips for skewering. The length will vary since the cheese is round.
- Thread the cheese into the soaked skewers.
- Brush the cheese skewers with olive oil. Season with salt and pepper, if needed! Be careful, as grilling cheeses are often salty.
- Carefully place the skewers on the grill. Grill the first side until lightly browned, about 1 minute. Then, carefully flip them to grill on the second side, about 1 more minute. Continue flipping them, until all sides are browned and gently crisped.
- Serve immediately!
You can make these on the stove, using a ridged grill pan.
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Nutrition Information:Serving Size: 1 skewer
Amount Per Serving: Calories: 100