After five minutes over the flame, the cheese my friend ordered had turned a perfect golden brown on both sides, its surface slightly blistered from the heat. As he offered us our skewers, the vendor produced a small bag of toppings to choose from. A thin, pungently tangy white garlic sauce (molho de alho), drizzled from a squeeze bottle across the surface? Yes, please. A sprinkling of dried oregano? With pleasure.
I savored the garlicky, piping-hot brick of just-soft cheese between sips of a caipirinha, the perfect citrusy contrast to the greasy, fatty skewer. I felt like my third eye had been opened to the possibilities of beach snacks. Forget Chex Mix and cheesy popcorn—I’d be thinking about these skewers every beach day for the rest of my life.
Halloumi will also work in a pinch; when grilled, it takes on nearly the same texture as coalho. Just add garlic sauce and oregano, and you’re all set for a backyard barbecue or a trip to the beach.
