Grilled Halloumi Cheese

Cheese you can grill? Yes, please! Because sometimes the cheese should be the main event.

Grilled halloumi is one of those simple dishes that delivers more than it should. A few minutes on a hot grill transforms this firm, briny cheese into something golden and crisp on the outside, soft and savory inside. It doesn't need much - just olive oil, a little seasoning, and fresh thyme to bring it to life. No fluff, no fuss. Just good food, done right.

Why Halloumi?

Halloumi is a semi-hard cheese originally from Cyprus, traditionally made from a mixture of goat's and sheep's milk. What makes it unique-and perfect for grilling-is its high melting point. Unlike most cheeses, halloumi can be seared or grilled without turning into a puddle, giving it a crispy exterior and a warm, chewy center.

Ingredients You'll Need

• 1 block halloumi
• 2 tablespoons olive oil
• Fresh thyme
• Salt and pepper to taste

These simple ingredients allow halloumi's salty, tangy flavor to shine. The addition of fresh thyme brings a fragrant herbal note that pairs beautifully with the cheese's richness.

Step-by-Step Instructions

1. Slice the Halloumi:
Cut the block of halloumi into slices about ⅓ to ½-inch thick. This thickness helps maintain structure while grilling.

2. Brush with Olive Oil:
Generously brush both sides of each slice with olive oil. This helps prevent sticking and adds a subtle richness.

3. Grill to Perfection:
Preheat your grill to high. Place the slices directly on the grill and cook for 2-3 minutes per side. You're looking for those telltale chargrill marks and a slight golden crust.

4. Season and Serve:
Sprinkle with salt and pepper, but go light-halloumi is naturally salty. Finish with a scattering of fresh thyme for an aromatic flourish.

Tips for Grilling Halloumi

1. Pat it dry before grilling.
Halloumi is usually packed in brine, so blot it with a paper towel before brushing on the oil. Less moisture = better browning.

2. Use high heat.
Get your grill or grill pan hot before adding the cheese. A high-heat sear gives you those golden char lines and keeps the inside tender.

3. Don't skip the oil.
Halloumi won't melt, but it can stick. A good coat of olive oil on both sides helps with browning and prevents sticking.

4. No need to over-season.
Halloumi is naturally salty. Taste it before adding more salt-you might not need any.

5. Serve it right away.
Grilled halloumi is best hot off the grill. It cools fast and can firm up quickly, so time your plating accordingly.

Serving Suggestions

Grilled halloumi is incredibly versatile. Try serving it:

• Over a bed of arugula with cherry tomatoes and balsamic glaze.
• As the star of delicious veggie kebabs.
• As a topping for grain bowls or roasted vegetables.
• Alongside olives and hummus for a Mediterranean-inspired platter.
• Stuffed in pita bread with cucumber, tomato, and tzatziki.

More Halloumi Recipes

And if it turns out you love halloumi as much as I do, be sure to check out these other delicious ways to prepare it: 

• Grilled Halloumi and Veggie Foil Packets
• Chermoula Veggie Kebabs with Halloumi
• Grilled Halloumi Salad
• Halloumi Fries

📖 Recipe