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On the beaches of Brazil's Northeast, vendors carry tiny charcoal grills across the sand and toast skewers of queijo coalho to order. The firm cheese turns golden and smoky outside and soft and squeaky inside, and it never melts off the stick. Finished with oregano, it is a ready-made keto snack.
Per serving: 363 calories · 2.1 g net carbs · 24 g protein · 29 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 14 ounces queijo coalho or halloumi cut into 8 sticks
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Optional drizzle: 1 tablespoon allulose stirred with 1 teaspoon water
Instructions
- If using wooden skewers, soak them in water for 20 minutes. Thread each stick of cheese lengthwise onto a skewer.
- Heat a grill or grill pan to medium-high and brush the cheese lightly with olive oil.
- Grill for 2 to 3 minutes per side, turning carefully, until golden with dark grill marks on all sides.
- Sprinkle with oregano and, if you like, drizzle with the allulose syrup. Serve hot.
Notes
Nutrition
About This Dish
Queijo coalho takes its name from coalho, the Portuguese word for rennet, which is used to curdle the milk. It is a traditional cheese of Brazil's Northeast and is made from cow's milk. Because it is firm and has a high melting point, it can be grilled directly over coals without losing its shape. Beach vendors keep a small braseiro, or charcoal grill, burning as they walk, ready to grill skewers on demand. It is also a common side at Brazilian churrascos across the country.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 2: Snacks & Street Food (Historic Ouro Preto). See all Brazilian recipes