A popular snack in Brazil, these grilled skewered cheese sticks are easy to make and even easier to eat (maybe a little too easy).
12 ounces (340g) skewered Brazilian queijo de coalho, separated into individual sticks (see note)
Dried oregano, extra-virgin olive oil mixed with finely minced garlic, and/or aioli, for serving (optional)
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread coals evenly over coal grate. Alternatively, set the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Arrange skewers on grate over coals and cook until browned on first side, about 3 minutes. (Timing will vary depending on the heat of the grill and the distance of the skewers from the heat source.) Try not to move the skewers too soon, or they can stick and tear; if they remain stuck in spots when you try to move them, slide a thin metal object down between the grill grates and gently lift from below to free them. Once skewers are free, move them around to ensure the cheese doesn't sink too far between the grill grates.
Turn skewers and repeat on opposite side. Serve while hot, dressing with oregano, olive oil/garlic mixture, and/or aioli as desired.
