- 1/2 lb Haloumi cheese, cut into 12 rectangular blocks
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano, crumbled
- Special equipment: 6 (6- to 8-inch) wooden skewers
- Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.
- Stir together oil and oregano in a 13- by 9-inch shallow dish.
- While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total.
- Add cheese skewers to oregano oil and turn to coat.