Oregano Cheese Skewers

Delicious herby barbecue skewers that swap Brazilian 'queijo de coalho' for salty, firm halloumi. Serve with a selection of dipping sauces


  • 2 x 250g blocks halloumi cheese
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried wild oregano


  1. To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins. Drizzle with the oil, then sprinkle with the oregano and a good grind of cracked black pepper.

  2. Heat an outdoor barbecue, or use a hot griddle pan. Grill for 2-3 mins each side, then serve with the sauces (see 'goes well with', right).


For more information visit BBC Food

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