There is no need to wait for grilling season to make this delicious grilled halloumi. Instead, you can easily prepare it indoors — perfectly cooked and ready in no time!
Creamy, slightly salty, and squeaky.
That’s a perfect description of the taste and texture of grilled halloumi.
Not overly creamy or salty, just enough to keep you reaching for another piece.
Not sure about the squeakiness? There’s a slight resistance outside but still soft inside — giving you a chewy bite each time.
Just try it and see for yourself! 🙂
IF YOU WANT TO TRY OTHER EUROPEAN APPETIZERS OR SNACKS, YOU WILL LIKE THESE POSTS!
Ingredients
- Halloumi cheese – a semi-soft cheese from Cyprus with a high melting point, perfect for grilling.
- Olive oil – extra virgin olive oil, if possible.
- Lemon – although used only for serving, you need the acidity of the lemon juice to balance the saltiness of the cheese.
Preparation
Start preparing your grilled halloumi by heating your grill pan.
Slice each block of cheese into portions — about a third to half of an inch per slice (photo 1).
Brush both sides of the halloumi slices with olive oil (photo 2).
Place the halloumi carefully once the grill pan is ready (photo 3).
Turn the cheese over once the bottom side is nicely browned (photo 4).
Transfer the grilled cheese into plates.
Squeeze some lemon juice and sprinkle freshly ground black pepper if desired.
Serve!
Helpful tips
- Try not to slice the cheese too thin.
I find 1/3 to 1/2-inch is the perfect thickness, but you still have to handle the slices carefully.
- Preparing grilled halloumi in an outside grill is an excellent option — remember it during barbeque season!
- Use any leftovers for salad. Cut them into smaller bits, or just break them apart with your hands and sprinkle them on salads.
How to serve grilled halloumi?
You don’t need much, really.
Freshly squeezed lemon and ground black pepper, and you’re all set.
Feel free to skip the pepper if you’re not a fan, but not the lemon juice. It tampers down the saltiness of the halloumi cheese and gives you that burst of freshness.
You can also serve it with some light salad — leafy greens would be excellent.
So how about it? Try some grilled halloumi this weekend, and let me know!
Grilled Halloumi Recipe
Equipment
- Chopping Board
- Kitchen Knife
- Measuring Spoons
- Grill Pan
- Basting/Pastry Brush
Ingredients
- 2 blocks halloumi (no more than 1 pound, or 500 grams)
- 3 tsp olive oil
- 1 lemon
Instructions
- Start by heating your grill pan.
- Next, slice each block of cheese into portions — about 1/3 to 1/2-inch per slice.
- Brush both sides of the halloumi slices with olive oil.
- Once the pan is ready, place the slices carefully.
- Turn the cheese over once the bottom side is nicely browned.
- Transfer the grilled halloumi cheese into plates.
- Squeeze some lemon juice and sprinkle freshly ground black pepper, if preferred.
- Serve.
Notes
- Cook’s Tip#1: Make sure you don’t slice the cheese too thin. I find 1/3 to 1/2-inch is the perfect thickness, but you still have to handle the slices carefully.
- Cook’s Tip #2: Preparing this grilled cheese recipe on an outside grill is an excellent option — remember it during barbeque season!
- Cook’s Tip #3: Use any leftovers for salad. Cut them into smaller bits, or just break them apart with your hands and sprinkle them on salads.
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