Grilled Halloumi Cheese
Grilled halloumi is a Cypriot cheese with a high melting point that chars beautifully on a hot grill while staying intact inside. Slice it thick, coat with olive oil, and grill for 2-3 minutes per side until grill marks form.
Grilled halloumi is a Cypriot cheese with a high melting point that chars beautifully on a hot grill while staying intact inside. Slice it thick, coat with olive oil, and grill for 2-3 minutes per side until grill marks form.
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Slice the halloumi into 1/2-inch-thick planks.
Drizzle the planks with olive oil and use your hands to coat them on both sides.
Preheat an outdoor grill or grill pan over medium-high heat until hot.
Grill the halloumi for 2 to 3 minutes per side, until grill marks form on both sides.
Remove from the grill and serve immediately with fresh herbs, lemon wedges, or your desired accompaniments.
Grilled halloumi is best eaten immediately. Leftover uncooked halloumi keeps refrigerated in an airtight container for up to one week.
outdoor grill or grill pan
Halloumi has a high melting point (around 400°F), so it softens and develops a charred crust without liquefying like most cheeses.
Slice it into 1/2-inch-thick planks so the exterior chars while the inside stays firm and squeaky.
Yes, a grill pan over medium-high heat works equally well and gives you the same grill marks and cooking time of 2-3 minutes per side.
No additional salt is needed; halloumi is naturally very salty. Just coat with olive oil before grilling.
Grill marks should be visible and golden-brown on both sides after 2-3 minutes per side. Serve immediately while warm and slightly soft inside.
