Greek kefalotyri cheese browns and maintains its shape on the grill, and it's so flavorful it needs little more than lemon juice and black pepper to make it great.
Why this recipe works:
- Kefalotyri is a hard cheese that has a high melting point, making it well suited for grilling.
- Served like traditional saganaki, the dish is minimally finished with lemon juice and black pepper.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill cheese until well browned on both sides, 1-2 minutes per side. Transfer to a serving platter, squeeze on lemon juice, and season with black pepper. Serve immediately.