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.
How to Grill Non-Melting Halloumi Cheese | Two Easy Ways to Serve!
Grilled Halloumi 🔗
Grilled Halloumi transforms halloumi cheese into a crispy, savory delight. Serve it as an appetizer or a side dish.
- 1 (8-oz.) block halloumi cheese
- 2 tsp. extra-virgin olive oil, divided
- 2 tsp. honey
- 1 sprig thyme, leaves stripped
- Freshly ground black pepper
- Heat a grill to medium high and clean grates well. Pat halloumi dry with a paper towel. Slice cheese crosswise into ¼”-thick pieces. Pat each piece dry with a paper towel.
- Drizzle 1 teaspoon olive oil evenly over sliced cheese and flip them once or twice to coat in oil.
- Place cheese on hot grill and let cook just until cheese no longer sticks to grates and grill marks appear, 3 to 5 minutes. Flip them over and repeat on other side.
- Transfer cheese to a serving platter. Drizzle with honey and remaining 1 teaspoon olive oil. Sprinkle with thyme leaves and season with freshly ground black pepper.
How long does it take for halloumi to 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.
Is it better to grill or fry halloumi?
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 grilling?
Because of its high melting point, halloumi is a unique and impressive cheese that can be grilled at 400 degrees or fried in a hot pan without melting. It gets nice and brown when fried and develops grill marks when it is grilled. It is somewhat soft, chewy, salty, and incredibly delicious.