Grilled Halloumi is a quick and savory showstopper. This Cypriot cheese, ready in just 10 minutes, features a crispy crust and a melt-in-your-mouth center with an irresistible salty flavor.
This grilled halloumi cheese is perfect for serving on this broccoli salad or for topping off this roasted tomato soup, and it steals the show in my halloumi bruschetta.
Jump to:
Halloumi is a semi-hard cheese made from a blend of goat's and sheep's milk. Rennet is used to form curds, which are then drained and pressed into blocks. The blocks are boiled to create a high-melting, rubbery texture and then seasoned with salt or mint before packaging. This makes it great for grilling.
⭐️ Why this recipe works
- Quick & Easy: With a prep time of 5 minutes and a cook time of 6 minutes, this recipe fits perfectly into any busy schedule.
- Versatile Dining: Make it the star of a vegetarian main course, or serve it as a unique appetizer or side dish.
🧾 Ingredient notes
- Halloumi Cheese: The essential element, its high melting point ensures it retains its shape under high heat.
- Olive Oil: Provides lubrication and enhances flavor. Extra-virgin is best for a fuller taste.
- Optional Herbs (Oregano and Thyme): These bring depth to the grilled halloumi, making each bite an experience.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Step By Step
- Gather your ingredients: You will need 1 block of halloumi cheese, 2 tablespoons of olive oil, 1 teaspoon of sea salt, black pepper to taste, and optional lemon zest.
- Preheat your grill pan: Heat it over high heat until it’s hot. Add a few drops of water to test; if it sizzles and evaporates, it’s ready.
- Prepare the halloumi: Slice the cheese into ½-inch-thick planks. Use a sharp knife for cleaner cuts, ensuring each slice is consistent for even cooking.
- Oil 'em up: Drizzle olive oil evenly over each slice. Brush olive oil for a more uniform distribution.
- Grill the cheese: Place the halloumi slices on the hot grill pan. Grill each side for 2-3 minutes until they have grill marks. Don’t flip the cheese too early to ensure perfect grill marks.
- Serve the grilled halloumi: Remove it from the grill and drizzle with a bit more olive oil. If desired, top with lemon zest. Enjoy!
🍯 How to Store Leftover Grilled Halloumi
- Fridge: Store leftover grilled halloumi in an airtight container for up to 5 days.
- Reheat: In a microwave at 50% power or a warm oven for about 8 minutes.
📖 Substitutions & Variations
- 1. Herb-Infused Halloumi
- Marinate the halloumi slices in a mixture of olive oil, minced garlic, and fresh herbs like rosemary or thyme for an hour before grilling. This will infuse the cheese with additional flavors.
- 2. Spicy Halloumi
- Before grilling, coat the halloumi slices in a spicy marinade made from olive oil, paprika, and a dash of cayenne pepper. This will give the cheese a spicy kick that complements its natural saltiness.
- 3. Lemon-Zested Halloumi
- Add a fresh twist by zesting a lemon over the halloumi slices before you place them on the grill. The lemon zest will brighten up the flavor and add a citrusy note.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- High Heat is Key: To get those beautiful grill marks, ensure your pan is hot before adding the halloumi.
- Dry the Cheese: Pat the halloumi dry with paper towels before grilling to remove excess moisture and prevent sticking.
- Don't Overcrowd the Pan: Grill the halloumi in batches if necessary to ensure even cooking and browning.
- Add Freshness: Garnish with fresh herbs like mint or basil for an added layer of flavor and color.
❓FAQ
Halloumi is ready when it has a golden-brown crust on both sides. Grilling it on a hot grill usually takes 2-3 minutes per side. Unlike other cheeses, halloumi will hold its shape and not melt, making it easier to grill to perfection.
Yes, but grilling enhances its flavors.
Halloumi's hearty texture makes it a great meat substitute in dishes like burgers, kebabs, and salads. Its high protein content makes it a satisfying choice for vegetarians and meat-eaters.
Perfect pairings for grilled halloumi cheese:
Did you make this grilled halloumi cheese? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
How to Make Grilled Halloumi
Instructions
- Heat a grill pan over a high heat. Slice the halloumi into ½ inch thick slices.
- Drizzle with the olive oil and salt and pepper.
- Place the slices onto the grill pan and grill for 3 minutes before turning over and grilling for a further 3 minutes.
- Place the grilled halloumi on a plate and drizzle with a splash more olive oil and top with some lemon zest if desired.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Bonnie says
For anyone who needs a last minute, sooo delicious appetizer, this is it. Slice it, dress it, grill it. Ta Da! Serve it with grilled baguette. Easy peasy.
Naryn says
Debs, none taken. I just wanted to point out that raw also tastes good.
Btw I followed your steps to grilling halloumi, loved it. And so easy to do. Thanks! ?
Debs says
That's awesome! Thanks Naryn!
Naryn says
Raw halloumi with watermelon is an amazing summer treat. 🙂
Naryn says
Why is it crazy to eat halloumi raw?
We, in the Levant at least, eat raw halloumi in sandwiches with assorted vegetables. As well as toasted, grilled and fried.
Debs says
Thanks so much for the comment Naryn! I'm so sorry. I didn't mean to cause offense at all! I just prefer the smokiness of grilled halloumi, so I would always go for the grilled option. Even with watermelon. It would be crazy for me to go for an option that I didn't like as much. Completely understand that not everyone loves that same smokiness. I think we can agree that halloumi is delicious either way! ♡
MariaMay says
I love this platform
MariaMay says
nice recipe
Debs says
Thanks so much Maria!