Grilled Halloumi

Grilled Halloumi

Salty halloumi turns golden and crisp on the grill while staying firm and chewy inside.

Total 11 min Makes 4 servings Calories 290/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This firm, brined cheese holds its shape over direct heat, developing a charred crust in just minutes per side. Finished with a drizzle of olive oil, lemon, and fresh herbs, it makes a quick appetizer or a satisfying addition to salads and vegetable platters.

Ingredients

  • 1 pound halloumi cheese, cut into 1/2-inch thick slices
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • black pepper, to taste

Method

  1. Preheat the grill to medium-high heat, about 450°F, and clean the grates well.

  2. Pat the halloumi slices dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

  3. Place the halloumi directly on the grill grates and cook until golden grill marks form on the bottom, about 2 to 3 minutes.

  4. Flip the slices with a thin spatula and grill the second side until golden and slightly softened, about 2 to 3 minutes more.

  5. Transfer the halloumi to a serving plate immediately, since it firms up as it cools.

  6. Whisk together the remaining 1 tablespoon olive oil, lemon juice, and lemon zest in a small bowl.

  7. Drizzle the lemon-oil mixture over the warm halloumi and sprinkle with mint, parsley, red pepper flakes, and black pepper.

  8. Serve immediately while warm and crisp at the edges.

Rate this recipe

★ 3.3 (1)

Grilled Halloumi

This firm, brined cheese holds its shape over direct heat, developing a charred crust in just minutes per side. Finished with a drizzle of olive oil, lemon, and fresh herbs, it makes a quick appetizer or a satisfying addition to salads and vegetable platters.

11 min 4 servings 290 cal

Ingredients

  • 1 pound halloumi cheese, cut into 1/2-inch thick slices
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • black pepper, to taste

Method

  1. 1

    Preheat the grill to medium-high heat, about 450°F, and clean the grates well.

  2. 2

    Pat the halloumi slices dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

  3. 3

    Place the halloumi directly on the grill grates and cook until golden grill marks form on the bottom, about 2 to 3 minutes.

  4. 4

    Flip the slices with a thin spatula and grill the second side until golden and slightly softened, about 2 to 3 minutes more.

  5. 5

    Transfer the halloumi to a serving plate immediately, since it firms up as it cools.

  6. 6

    Whisk together the remaining 1 tablespoon olive oil, lemon juice, and lemon zest in a small bowl.

  7. 7

    Drizzle the lemon-oil mixture over the warm halloumi and sprinkle with mint, parsley, red pepper flakes, and black pepper.

  8. 8

    Serve immediately while warm and crisp at the edges.