Grilled halloumi is a simple yet irresistible dish that combines a perfectly crispy exterior with a soft, squeaky center.
Packed with protein and naturally low in carbs, this cheese offers a satisfying, nutrient-rich snack or appetizer.
Quick to prepare and cook, it’s ideal for weeknight meals, meal prep, or adding a flavorful, wholesome twist to salads and sandwiches.
Grilled Halloumi Cheese
Equipment
- 1 grill pan or outdoor grill
- 1 knife
- 1 cutting board
- 1 brush or spoon for olive oil
Ingredients
- 6 –8 ounces halloumi cheese
- 1 –2 teaspoons extra-virgin olive oil
Instructions
- Preparing the Grill or Pan: Begin by preheating your grill or a heavy-duty grill pan over high heat. Ensuring the cooking surface is hot is crucial—it allows the halloumi to sear quickly and develop a golden, slightly smoky crust without sticking. If using an outdoor grill, clean the grates thoroughly and lightly brush them with oil to prevent the cheese from adhering.
- Slicing the Halloumi: Take your block of halloumi cheese and place it on a clean cutting board. Using a sharp knife, carefully slice the cheese into planks roughly ½ inch thick. Uniform slices ensure even grilling, giving each piece a perfectly balanced crispy exterior and soft interior. Avoid cutting the slices too thin, or they may crumble during cooking.
- Oiling the Cheese: Drizzle 1–2 teaspoons of extra-virgin olive oil over the halloumi slices. Use a pastry brush or the back of a spoon to coat both sides evenly. This layer of oil not only prevents sticking but also helps the cheese develop a rich, golden sear and enhances its natural flavor.
- Arranging Halloumi on the Grill: Carefully place each slice of halloumi directly onto the preheated grill or pan. Make sure the slices are not touching; leaving space between them allows heat to circulate, promoting an even char and reducing the chance of the cheese sticking together.
- Initial Searing: Let the halloumi cook undisturbed for 2–3 minutes on the first side. This is the critical searing step that creates the signature grill marks and a slightly crisp surface. Avoid moving the cheese too soon; patience here ensures the slices hold their shape and develop a beautiful golden-brown crust.
- Flipping the Cheese: Using a wide spatula or tongs, gently flip each halloumi slice to the other side. Grill for an additional 2–3 minutes, keeping an eye on the cheese so it doesn’t overcook. The goal is a balance between a lightly crisp exterior and a soft, squeaky interior that melts slightly when eaten.
- Adjusting Heat if Needed: If the cheese is browning too quickly, reduce the heat to medium. Grilling halloumi requires a balance between high heat for searing and moderate heat to avoid overcooking. A gentle adjustment ensures the cheese cooks evenly without burning or becoming rubbery.
- Removing and Resting: Once both sides are beautifully charred, carefully transfer the halloumi slices to a serving plate. Let them rest for a minute or two; this allows the cheese to firm slightly, making it easier to serve and preserving its squeaky texture.
- Serving and Enjoying: Serve the grilled halloumi warm, drizzled with a touch of extra olive oil or a squeeze of lemon for added brightness. Pair it with fresh salads, roasted vegetables, or crusty bread. The combination of salty, slightly smoky flavor with a creamy interior makes this cheese irresistible for appetizers, snacks, or even main-course additions.
Notes
- Halloumi cheese is naturally salty and squeaky, so additional seasoning is optional. A light drizzle of olive oil is enough to enhance its flavor.
- For perfect grill marks, ensure your pan or grill is fully preheated before adding the cheese.
- Slice the cheese evenly to maintain a consistent texture; thinner slices may overcook and become rubbery.
- Serve immediately for the best taste and texture, as halloumi is most enjoyable warm and slightly softened.
- Halloumi pairs beautifully with fresh herbs, lemon juice, or a drizzle of balsamic glaze for added flavor.
Chef’s Secrets for Perfect Searing
Achieving the ideal grilled halloumi requires attention to both heat and preparation.
Always preheat your grill or pan to high; this ensures the cheese develops a golden crust without sticking.
Don’t overcrowd the slices, as space allows even heat distribution.
Use extra-virgin olive oil sparingly—just enough to coat the cheese and bring out its natural flavors.
Flipping only once preserves the texture, giving you a crisp exterior and soft, squeaky interior.
For a flavor boost, try lightly seasoning with smoked paprika or a sprinkle of fresh herbs just before serving.
Serving Suggestions for Halloumi Dishes
Grilled halloumi is wonderfully versatile.
Serve it alongside fresh summer salads, roasted vegetables, or warm pita bread for a satisfying light meal.
It also works beautifully as a protein-rich snack or appetizer at gatherings.
For Mediterranean-inspired plates, combine it with cherry tomatoes, cucumbers, and olives.
Drizzle with lemon juice or a touch of honey for a sweet-savory contrast.
You can even layer it in sandwiches or wraps, adding a crunchy, creamy texture that elevates everyday lunches.
Storage Tips to Keep Cheese Fresh
If you have leftover grilled halloumi, store it in an airtight container in the refrigerator for up to 3–4 days.
To maintain its texture, avoid stacking slices directly on top of one another; place parchment paper between layers if needed.
Reheat gently in a skillet or oven instead of microwaving to preserve the squeaky interior and golden exterior.
For longer storage, halloumi can also be frozen ungrilled; thaw completely in the fridge before grilling to maintain its texture and flavor.
Frequently Asked Questions
1. Can I use halloumi for pan-frying instead of grilling?
Yes! Halloumi is excellent for pan-frying. Use a nonstick or lightly oiled skillet over medium heat and cook 2–3 minutes per side until golden brown.
The flavor and texture are nearly identical to grilled halloumi.
2. How can I prevent halloumi from sticking to the grill?
Always preheat your grill or pan fully and brush the surface lightly with oil. Coating the cheese itself with a thin layer of olive oil also helps prevent sticking while promoting a beautiful sear.
3. Can halloumi be eaten cold or at room temperature?
While halloumi is best served warm and slightly softened, it can also be enjoyed cold in salads or sandwiches. Keep in mind the texture is firmer when chilled, but it retains its distinctive squeak and flavor.
4. What are good flavor pairings with grilled halloumi?
Halloumi pairs well with fresh herbs like mint, parsley, and oregano, as well as lemon juice, cherry tomatoes, olives, and roasted vegetables.
For a sweet-savory touch, drizzle with honey or balsamic glaze just before serving.
5. Is halloumi suitable for low-carb or high-protein diets?
Absolutely. Halloumi is high in protein and naturally low in carbohydrates, making it an excellent choice for keto, low-carb, or high-protein meal plans. It’s also a satisfying, nutrient-dense option for vegetarian diets.
