Traditionally made from a blend of goat’s and sheep’s milk, halloumi is a firm, white, brined cheese that is excellent for grilling. Like other low-fat cheeses, it sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn’t melt; it just warms up invitingly.
- Heat a grill to medium-high (about 400 degrees F). …
- In a small bowl, stir together 1 1/2 tablespoon of olive oil and oregano.
- Slice the Halloumi cheese into 1/3- to 1/2-inch slices.
- Brush the marinade over both sides of the halloumi.
- Generously oil the grill.
How to Grill Non-Melting Halloumi Cheese | Two Easy Ways to Serve!
Grilled Halloumi Cheese 🔗
0
Prep: 0 5min0
Total: 0 10min0
Ingredients:
- 1/2 pound chunk Halloumi
- 2 tablespoons picked oregano leaves
- 1 tablespoon olive oil
- 1 grilled lemon, juiced
- Pita bread, grilled
Instruction:
- Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked. Remove and slice into 1/2-inch pieces. Sprinkle with oregano. Drizzle the olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread.
FAQ
How long does halloumi take in the grill?
Halloumi cheese should be sliced into wide, 1/2-inch thick slices, lightly brushed with olive oil on both sides, and carefully placed on the grill for just a few seconds (about 2 to 3 seconds) on each side, until lightly browned and gently crisped; do not over-grill.
Why do you need to soak halloumi in water?
Cook them on the grill for 5 to 10 minutes, turning them occasionally, until golden and slightly charred on all sides. Brush them with a little olive oil and, if you’d like, a squeeze of lemon juice.
Should you soak halloumi before cooking?
This is due to the lack of pre-soaking; soaking, especially in this case with some lemon juice, leaches out halloumi’s preserving salt and also nicely softens the cheese, leaving you with a finished dish that tastes and smells of the farmy sweetness of the milk.