Grilling halloumi is a fantastic way to enjoy this firm, salty cheese. The beauty of halloumi is its high melting point, allowing it to maintain its shape and consistency even when exposed to heat. Whether you’re using a grill or a flat plate, grilling halloumi brings out its rich flavours and gives it a wonderful crispy texture.
This guide will take you step-by-step through the process of grilling halloumi, with some helpful tips to ensure you get it just right.
What You Need to Grill Halloumi
Before you start grilling, ensure you have everything you need to prepare this dish. Here’s a quick list:
| Item | Details |
| Halloumi Cheese | Choose a block of halloumi, which can be made from either cow’s or goat’s milk. Some brands offer halloumi made in different countries. |
| Grill or Frying Pan | You can use a flat plate, fry pan, or grill for cooking the halloumi. Each method will give a different texture, with the grill adding those signature marks and the flat plate offering a softer texture. |
| Olive Oil | For lightly greasing the grill or pan to prevent sticking. |
| Lemon Juice | Halloumi pairs perfectly with lemon juice, which cuts through its saltiness and adds a fresh zing. |
| Optional Spices | Oregano, chilli flakes, or herbs of your choice. |
Step-by-Step Guide to Grilling Halloumi
1. Prepare the Halloumi
Halloumi typically comes in large blocks. For grilling, cut the halloumi into thick slices, about 1 cm thick. This allows the cheese to retain its structure while still getting a nice crisp exterior. If you slice it too thin, it may become too soft and hard to handle on the grill or in the pan.
2. Preheat Your Grill or Pan
Whether you’re using a grill or a flat plate, preheat your cooking surface to a medium-high heat. If you’re using a grill, allow it to get hot enough to create those beautiful grill marks, while a frying pan should be hot enough for the cheese to sizzle immediately when placed on it.
3. Grease the Cooking Surface
Lightly grease your grill or pan with olive oil to prevent sticking. Use a brush or paper towel to spread a thin layer of oil over the cooking surface. This will help achieve that perfect golden-brown exterior on your halloumi.
4. Place the Halloumi on the Grill or Pan
Place the slices of halloumi on the grill or in the pan. Be sure not to overcrowd the cooking surface. Leave enough space between the slices to allow them to cook evenly. You’ll notice some sizzling from the cheese, which is caused by the moisture being released from the cheese.
5. Cook the Halloumi
Allow the cheese to cook for about 2-3 minutes on one side until it starts to develop a golden-brown colour. Flip it over and cook for another 1-2 minutes on the other side. The second side will cook faster due to the heat retention from the first side.
If you’re using a grill, keep an eye on the cheese to prevent it from sticking to the grates or becoming too rubbery. The grill marks will form, and the cheese will begin to melt slightly from the inside.
6. Check the Texture
Halloumi should be crispy on the outside but still firm and chewy on the inside. If you want it crispier, you can cook it for a little longer. However, be mindful not to overcook it, as it can become rubbery.
7. Serve and Garnish
Once the halloumi is ready, remove it from the grill or pan and serve immediately while it’s hot.
Squeeze fresh lemon juice over the grilled halloumi for added flavour.
You can also sprinkle some dried oregano, drizzle olive oil, or add a pinch of chilli flakes for extra zest.
Tips for Grilling Halloumi
- Moisture Control: Halloumi releases moisture when cooked, which can affect the texture. The moisture is normal, but make sure to cook it on a high heat so that it evaporates quickly, leaving you with a crispy exterior.
- Thickness Matters: The thickness of the slices is key to achieving the perfect texture. Thin slices may melt and break apart, while thicker slices will retain their structure and become wonderfully crispy on the outside while remaining soft on the inside.
- Temperature Control: If you’re using a grill, ensure it’s at the right temperature. Too high, and the halloumi may burn; too low, and it may become too soft without achieving the desired crispiness.
Common Mistakes to Avoid When Grilling Halloumi
| Mistake | Solution |
| Using Too Thin Slices | Slice your halloumi about 1 cm thick to ensure it holds its shape on the grill or pan. |
| Not Monitoring the Cooking Time | Halloumi cooks quickly, so keep an eye on it and flip it before it overcooks. |
| Overcrowding the Grill/Pan | Give each slice of halloumi room to cook evenly by not overcrowding the cooking surface. |
Variations of Grilled Halloumi
Grilled halloumi is delicious on its own, but you can also pair it with other ingredients for an even more flavourful meal:
- Halloumi Salad: After grilling the halloumi, chop it into cubes and toss it with fresh salad greens, cherry tomatoes, olives, and a drizzle of olive oil and balsamic vinegar for a Mediterranean-inspired salad.
- Halloumi Sandwich: Use grilled halloumi in a sandwich with your favourite fillings, such as hummus, fresh vegetables, and pita bread or a burger bun.
- Halloumi Skewers: For a fun twist, thread halloumi slices onto skewers with vegetables like peppers, onions, and courgettes, and grill them together for a colourful skewer dish.
Halloumi on the Grill vs. Frying Pan
| Cooking Method | Pros | Cons |
| Grill | Adds grill marks, enhances smokiness, and is perfect for outdoor cooking. | Requires a bit more attention to prevent sticking or overcooking. |
| Frying Pan | Offers a soft, golden-brown texture that is easy to control. | Doesn’t have the signature grill marks and may not be ideal for larger servings. |
Grilling halloumi is a straightforward and enjoyable process that transforms this salty cheese into a crispy, flavour-packed treat. Whether you’re using a Grill or a frying pan, the key to perfect halloumi is in the preparation and the cooking time. Be sure to follow the tips for slicing, greasing, and monitoring your cheese, and you’ll be able to serve up the perfect grilled halloumi every time.
If you’re looking to add some extra flavour, don’t forget the finishing touches like lemon juice, olive oil, or your favourite herbs. Try grilling halloumi at your next barbecue or as part of a Mediterranean-inspired dish, and enjoy this delicious cheese in all its grilled glory!
FAQs
1. What kind of grill works best for halloumi?
A Charcoal or Gas Grill is ideal for halloumi because it provides direct, high heat that creates crispy grill marks and enhances the flavor. If you don’t have an outdoor grill, a flat pan or grill pan on the stovetop works well, providing a similar crispy texture without the marks.
2. Can I cook halloumi on a stovetop instead of a grill?
Yes, you can absolutely cook halloumi on a stovetop. A frying pan or grill pan is perfect for achieving a golden-brown texture. Just heat the pan, add a bit of oil, and cook the cheese for a couple of minutes on each side until crispy and slightly melted inside.
3. Can I grill halloumi without oil?
While you technically can grill halloumi without oil, it’s best to use a little olive oil to lightly grease the grill or pan. This helps prevent sticking and gives the cheese a golden-brown, crispy texture. The oil also adds flavor, enhancing the overall taste.
4. What should I serve grilled halloumi with?
Grilled halloumi is versatile and pairs beautifully with fresh salads, sandwiches, or wraps. It also complements Mediterranean dishes like couscous, quinoa, and roasted vegetables. For a heartier meal, serve it alongside grilled meats or in a veggie burger.
5. How long can I store grilled halloumi in the fridge?
Grilled halloumi can be stored in an airtight container in the fridge for up to 3 days. To keep its texture, reheat it in a pan to crisp it up again. Avoid microwaving, as it can turn the cheese rubbery and lose its desired texture.