Grilled halloumi is a Mediterranean appetizer made from sliced Cyprus cheese with a high melting point, grilled until charred on both sides and served warm with olive oil, herbs, and lemon. Its squeaky texture and salty flavor remain intact when grilled, making it ideal for appetizers, salads, and grain bowls.
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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.
Store leftover grilled halloumi in an airtight container in the refrigerator for up to 3 days; reheat gently on a skillet over low heat until warm.
outdoor grill or grill pan
Halloumi has a high melting point (around 400°F), so it holds its shape when exposed to direct heat. This allows it to develop a charred crust without breaking down.
Yes, both work. Preheat your outdoor grill or grill pan to medium-high heat until hot before adding the halloumi.
Slice into 1/2-inch-thick planks. This thickness allows the cheese to develop grill marks in 2-3 minutes per side without overcooking the interior.
Cook for 2 to 3 minutes per side until grill marks form on both sides. Serve immediately while still warm.
Halloumi is best served immediately after grilling while warm. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on a skillet over low heat.
