This simple and delicious Grilled Halloumi Cheese recipe shows how this unique, non-melting cheese becomes golden and crisp on the grill. It’s ideal for vegetarian barbecues, a savory side, or added to salads and sandwiches.
What is Halloumi Cheese?
Halloumi is a layered, salty white cheese traditionally from Cyprus and widely enjoyed across the Eastern Mediterranean. Historically made from sheep and goat milk, modern varieties often include cow’s milk. Halloumi has no rind and resists melting, which makes it excellent for grilling or searing until golden and slightly crisp.
Pan-searing halloumi in a little oil is another quick, reliable way to get a delicious crust.
Why You Will Love This Recipe
- Versatile: Grilling brings out a nutty, savory edge that changes the cheese into a distinct and memorable dish.
- Good Protein Source: Halloumi is high in protein and makes a satisfying meat alternative in salads, sandwiches, or on its own.
- Easy to Find: Halloumi is now commonly available in many grocery stores and specialty shops.
Ingredients Needed
The star ingredient is halloumi. Use 8 oz (225 g) of halloumi, sliced into ½-inch pieces. Choose a firm block — the firmer the cheese, the better it holds up on the grill.
Halloumi can be sold seasoned or plain; pick the version you prefer.
How to Grill Halloumi
Here’s how to get perfect grilled halloumi.
Preheat the grill to medium and grease the grates to prevent sticking. Pat the slices dry with paper towels to remove excess brine. Place the slices on the grates and grill for 2–3 minutes on the first side without pressing or moving. Flip and grill for another 2–3 minutes until both sides are golden and marked. If using a grill pan, add a little olive oil to the pan and cook for 2–3 minutes per side.
Grilled halloumi also works beautifully in veggie skewers or as a filling for sandwiches and salads.
Recipe Tips
- Serve grilled halloumi with fresh tomatoes, cucumber, olives, and mint. A drizzle of good olive oil and a crack of black pepper or a sprinkle of sumac adds brightness.
- When using a grill pan, lightly oil the surface to prevent sticking and help develop an even crust.
- Try grilled halloumi with watermelon in summer, or substitute it for mozzarella in a Caprese-style salad for a salty, satisfying twist.
Enjoy experimenting with grilled halloumi — it’s quick, impressive, and full of flavor. Happy cooking!
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Grilled Halloumi
Ingredients
- 8oz (225g) Halloumi sliced into ½ inch slices
Instructions
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Slice the halloumi into ½ inch pieces and blot away excess moisture with paper towels.
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Preheat a grill to medium heat, then clean and lightly oil the grates.
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Place the slices on the grill and cook 2–3 minutes on the first side without moving, then flip and cook another 2–3 minutes until golden and marked.
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If using a grill pan, drizzle with olive oil and cook 2–3 minutes per side.
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Serve with sliced tomatoes, cucumbers, olives, and fresh mint. Finish with olive oil and a grind of black pepper or sumac.
Notes
- Pair grilled halloumi with fresh tomatoes, cucumbers, olives, and mint, and finish with olive oil and black pepper or sumac to highlight the flavors.
- When using a grill pan, add a little olive oil to prevent sticking and ensure even browning.
- Serve halloumi with watermelon in summer or use it as a salty substitute for mozzarella in salads for a Mediterranean twist.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from standard food composition sources.
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