Grilled halloumi is a quick and satisfying cheese dish that’s perfect for everyday meals.
Its naturally firm, squeaky texture makes it ideal for grilling, offering a savory, slightly charred flavor with minimal effort.
Packed with protein and healthy fats, this low-carb, high-protein option is perfect for a nutritious snack, salad topper, or side.
Ready in just 10 minutes, it’s versatile, delicious, and fuss-free.
Grilled Halloumi Cheese
Equipment
- 1 Grill or grill pan (large enough for 4 slices)
- 1 Knife (for slicing halloumi)
- 1 Brush or small spoon (for olive oil)
- 1 Plate (for serving)
Ingredients
- 6 –8 ounces halloumi cheese
- 1 –2 teaspoons extra-virgin olive oil
Instructions
- Preheat the Grill or Pan: Begin by heating your grill or a heavy-duty grill pan over high heat. Make sure the surface is clean and dry to prevent sticking. A properly preheated grill ensures the halloumi will develop those signature golden-brown char marks and a slightly smoky flavor. If using an indoor grill pan, place it on medium-high heat and let it get hot for at least 5 minutes before cooking.
- Slice the Halloumi Cheese: Take your block of halloumi and place it on a cutting board. Using a sharp knife, slice the cheese into planks roughly ½ inch thick. Try to keep the slices even in size so they cook consistently. Thicker slices will stay firm but may take slightly longer to grill, while thinner slices will brown faster and may be more prone to melting.
- Brush with Olive Oil: Pour a small amount of extra-virgin olive oil into a bowl or directly onto the halloumi slices. Using a brush or the back of a spoon, coat both sides of each slice lightly but evenly. This step helps prevent sticking, enhances browning, and adds a subtle, fruity richness to the cheese. You can also lightly season with black pepper or herbs if desired.
- Place Halloumi on the Hot Grill: Carefully transfer the oiled halloumi slices to the preheated grill or pan. Arrange them in a single layer, ensuring they don’t touch each other. Crowding the pan can cause the cheese to steam rather than sear, preventing the perfect charred exterior.
- Sear the First Side: Allow the halloumi to cook on the first side without moving it for about 2–3 minutes. You’ll notice the edges beginning to firm up and develop golden-brown grill marks. Avoid flipping too early, as this can cause the cheese to stick or break apart.
- Flip the Halloumi: Once the first side is well-charred, use a spatula or tongs to gently flip each slice. The cheese should release easily from the grill if it has seared properly. Cook the second side for another 2–3 minutes until equally golden and slightly crispy on the edges.
- Reduce Heat if Needed: If the cheese is browning too quickly on the outside while still soft inside, lower the heat to medium. Halloumi melts slowly, so a moderate heat ensures a crispy exterior while keeping the inside firm and chewy.
- Remove and Rest: Transfer the grilled halloumi slices to a serving plate once both sides are perfectly seared. Let them rest for 1–2 minutes. This brief rest allows the cheese to settle slightly, locking in its flavor and texture.
- Serve Immediately: Grilled halloumi is best enjoyed hot, straight off the grill. Pair it with fresh salad greens, roasted vegetables, or drizzle with lemon juice for extra brightness. It also works wonderfully as a protein-rich addition to sandwiches, wraps, or grain bowls.
- Optional Garnishes: For extra flavor, sprinkle with freshly cracked black pepper, chopped fresh herbs like parsley or mint, or a drizzle of honey or balsamic glaze. These additions complement the naturally salty, tangy flavor of halloumi and make it a visually appealing dish for entertaining.
Notes
- Always use a sharp knife to slice halloumi evenly to prevent crumbling while grilling.
- Lightly brush both sides with olive oil to achieve a perfect golden crust.
- Avoid overcrowding the grill pan; space slices evenly for uniform cooking.
- Halloumi is naturally salty, so additional salt is usually unnecessary.
- Serve immediately for the best texture; reheated halloumi may become rubbery.
- Optional garnishes like fresh herbs, lemon juice, or a drizzle of honey enhance flavor without overpowering the cheese.
Chef’s Secrets: Achieving Perfect Halloumi Grill
The secret to perfectly grilled halloumi lies in controlling heat and timing.
Start with a hot grill or pan to get those signature sear marks, but reduce heat slightly if slices brown too quickly.
Even, consistent thickness ensures uniform cooking. Light oiling is key to prevent sticking and to achieve a glossy, golden exterior.
Experiment with subtle seasonings—black pepper, paprika, or fresh herbs enhance flavor while keeping the cheese the star.
Serving Suggestions: Creative Ways To Enjoy
Grilled halloumi is incredibly versatile. Serve it atop a fresh green salad for a protein boost, or pair it with roasted vegetables for a satisfying side.
It also works beautifully in wraps or sandwiches, adding a salty, chewy texture.
For brunch or entertaining, drizzle with lemon juice or honey and sprinkle with herbs for an elegant presentation.
Halloumi can even be diced into grain bowls, offering a filling, low-carb protein option.
Storage Tips: Keep Halloumi Fresh Longer
Grilled halloumi is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, use a lightly oiled skillet over medium heat to preserve the crispy exterior—avoid microwaving, which can make the cheese rubbery.
You can also freeze uncooked halloumi in a sealed bag for up to 2 months; thaw in the fridge and grill as usual.
Frequently Asked Questions
1. Can I grill halloumi without a pan or grill?
Yes! You can use a nonstick skillet or cast-iron pan over medium-high heat.
Ensure slices are evenly oiled and give them room to sear without steaming.
2. How do I prevent halloumi from sticking?
Use a preheated pan or grill and lightly brush each slice with olive oil.
Avoid moving the cheese too soon—let it sear for 2–3 minutes per side before flipping.
3. Can I season halloumi before grilling?
Absolutely! While halloumi is naturally salty, adding black pepper, paprika, or dried herbs can enhance the flavor.
Avoid heavy salt, as it can make the cheese overly salty.
4. Is halloumi suitable for low-carb diets?
Yes, halloumi is low in carbs and high in protein and healthy fats, making it an excellent choice for low-carb or keto-friendly meals.
Pair with vegetables or salads for a balanced dish.
5. Can I prepare halloumi ahead of time?
You can slice and lightly oil halloumi ahead of time and store it in the fridge for up to a few hours before grilling.
For fully grilled cheese, it’s best served immediately for optimal texture and flavor.
