Grilled Halloumi is a quick and impressive appetizer made from firm cheese. Nice and golden on the outside, warm and tender on the inside.
Grilled vegetables, like Eggplant and Corn, are a simple and delicious summer Side for grilled dinners, but this crispy, melty cheese will elevate your next cookout.
Sabrina’s Grilled Halloumi Recipe
Impress your friends and family at your next dinner party or cookout with this Grilled Halloumi. Whether you add it to a mezze platter with Hummus, eat it with a baguette, or alongside grilled vegetables, this creamy salty cheese is game changing. It’s a great swap for feta in a Greek Salad, or make a next level Grilled Cheese. I’ve included instructions for how to cook on an outdoor grill under the Tips and Tricks section. Whichever way you grill, it’ll be an amazing addition to your meal.
Recipe Card
Ingredients
- 8 ounces halloumi cheese
- 1 tablespoon olive oil
Instructions
- Cut the halloumi about 1/2″ thick.
- Brush on the olive oil.
- Heat a grill pan on medium-high heat.
- Cook for 3-4 minutes on each side.
- Serve with your favorite Mediterranean mezze plate or grilled meats
Nutrition
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Chef’s Note
Not all types of cheese are good for grilling, as they may melt immediately. I love the texture and taste of this firm cheese. It is typically a blend of sheep and goat’s milk, and sometimes cow’s milk, that’s like a cross between feta and mozzarella. It turns creamy on the inside when it is warmed, but still holds its shape, making it perfect for grilling.
Table of contents
Can this be made ahead of time?
If you’re entertaining, prep everything else in advance, and prepare to grill the halloumi in the last few minutes. It cooks quickly, and tastes best the moment it comes off the grill or stove.
How to Store
- Serve: Serve warm and fresh so it’s still gooey in the center. You can keep it at room temperature for 2 hours before it needs to be chilled.
- Store: Wrap any leftovers in plastic wrap and store in the refrigerator for up to 4 days. Reheat on low heat in a skillet until it’s warmed through.
- Freeze: It’s not recommended to freeze this after it’s been cooked. The texture won’t be the same. It’s so fast to make, it’s best to make it fresh.
Tips and Tricks
- Prep: Drain any excess water from the halloumi and pat dry.
- Season: Lightly brush the cheese slices on top and bottom with the olive oil. If you are using any seasonings or spices, add them now and shake off any excess.
- Stove Top Grill: Heat a heavy duty grill pan over medium-high heat. Place cheese slices in an even layer in the pan and cook for 3-4 minutes on each side, until browned and grill marks form.
- Outdoor Grill: If you are using a grill, bring it to medium hot or about 400 degrees. Make sure the grates are clean and oil generously so that it doesn’t stick. Cook on both sides for 3-4 minutes on the hot grill, until nicely charred.
- Serve: Serve with your favorite Mediterranean Mezze platter (appetizer plate), with grilled meats, grilled veggies, and artisan bread or pita.
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