Best for: A two-minute appetizer that disappears before the shashlik is done.
Suluguni, the brined Georgian cheese sold in braided wheels and firm blocks, is one of the few cheeses that can meet the grill directly. Thick slabs on skewers sear to a golden crust while the inside turns supple — eat them the moment they come off the fire.
Grill: Direct high heat; 500°F, very brief cooking. Equipment: Grill or mangal, wide flat skewers, thin spatula.
Ingredients
Total: 14 minutes.
Cheese
- 1 lb firm suluguni cheese, cut into 8 thick slabs (about 1/2 inch thick)
- 1 tablespoon neutral oil, for brushing
- 1/2 teaspoon black pepper
To serve
- 2 ripe tomatoes, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup torn basil or mint
- Grilled bread
- Lemon wedges
Directions
Pat the suluguni slabs very dry. Thread each slab lengthwise onto a wide flat skewer, or plan to turn them with a thin spatula.
Brush the cheese lightly with oil and season with black pepper.
Heat the grill to 500°F and oil the grates thoroughly.
Grill the cheese for 1 to 2 minutes per side, until deep golden grill marks form and the edges just begin to slump.
Slide the cheese off the skewers immediately — it firms again as it cools.
Serve at once over tomato slices with red onion, herbs, grilled bread, and lemon wedges.
Grilling tip: Dry cheese, hot grill, fast hands: suluguni waits for no one, so have the tomatoes plated before it cooks.
