Servings: 4 servings
Calories: 363kcal
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
Do not move the cheese until it releases on its own from the grill; that is how you get clean, crisp grill marks. Halloumi is saltier than queijo coalho, so skip any extra salt if you use it. The skewers are best eaten within minutes of grilling.
Chef's Tip: For a smoky beach flavor indoors, finish the skewers for a few seconds over an open gas flame, turning constantly.
Keto Swap: Beach vendors often drizzle the cheese with melaço, a dark sugarcane syrup. A simple allulose syrup gives a similar sweet-and-salty contrast without the sugar.
Success Tip: Serve the skewers at a churrasco while the meat cooks; they keep hungry guests happy.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 363kcal | Protein: 24g | Fat: 29g | Fiber: 0.1g
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