This post may contain affiliate links. Please read our disclosure policy.
If you are looking for a delicious appetizer, look no further than this delicious grilled halloumi cheese! Quick and easy to prep and grill, this cheese has a wonderful creamy texture with just the right amount of saltiness.
Table of Contents
Grilled halloumi cheese is a Lebanese favorite, and it’s easy to see why. It’s tangy, salty, and has a unique texture that melts in your mouth (but not on the grill!). Plus, it’s so easy to make – all you need is halloumi cheese, olive oils, and a hot grill! Making it a great appetizer that is perfect for summertime barbecues. In this post, I will show you how to grill halloumi cheese and give you some tips on how to make sure your grilled halloumi is perfectly cooked every time.
What is halloumi?
Halloumi is a non-melting cheese that is similar to Queso Para Frier, and in flavor, is somewhere in between feta and mozzarella. It is made with a mixture of goat and sheep’s milk and is semi-hard and brined. It originates from Cyprus and is very popular in Lebanon, where my parents are from.
Why You’ll Love This Grilled Halloumi Cheese
- Versatile. Halloumi is such a versatile cheese that it can be used in so many dishes. It tastes great on its own, served on a salad, or placed on top of a piece of toast with garlic and herbs.
- A blank canvas. You can add fresh herbs and spices to really ramp up the flavor of this grilled halloumi cheese.
- Low maintenance. Grilling halloumi cheese doesn’t require you to babysit it – just throw it on the grill and let the heat do its work.
- Crowd-pleaser. Guests love a cheese plate, and grilled halloumi is always a hit.
recipe video tutorial
How to grill halloumi cheese
- Remove the block of halloumi cheese from the packaging. Then drain and slice in whatever shapes you want. A block is usually 8 ounces, so I like to slice it into equal 8 slices.
- Cook the slices on each side on an indoor or outdoor grill until browned.
Tips for making grilled halloumi
- Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that.
- Allow the halloumi cheese to grill without touching it. There’s no need to move the cheese around once it hits the grill. This allows it to sear perfectly and gets beautiful grill marks.
- Enjoy the grilled halloumi immediately after making. While it’s fine to refrigerate it, it will get cold and firm and will lose the juiciness and texture that it has fresh off the grill.
- Don’t toss the olive oil used to cook the halloumi. If there is any leftover, you can pour it over the halloumi before serving if using on a salad, or use it took cook with. It’s great for frying eggs!
Frequently asked questions
Halloumi is pretty widely available in most stores, and you should be able to find it in your deli section.
It takes around 6 minutes to grill halloumi, about 3 minutes per side, so it’s a great quick and simple appetizer to serve. Cook until the outside is nicely browned.
Grilled halloumi can totally be eaten by itself, but I like to serve it with sliced tomatoes, sliced cucumbers, fresh mint, zaatar, and a drizzle of olive oil. It’s great to use as a topping for fresh salads because it has a meaty texture, and I also like to drizzle pomegranate molasses on the slices.
With its versatility, low-maintenance grilling process, and crowd-pleasing taste, you’ll love making this grilled halloumi cheese as an appetizer or even part of the main course. Whether you’re looking to try something new on the grill or just want a delicious snack recipe with minimal effort required, give grilled halloumi a go – I’m sure everyone will love it!
More cheesy appetizers to try:
- Halloumi Fries
- Zaatar Spring Rolls with Halloumi
- Mac and Cheese Bites
- Broccoli & Cheese Hand Pies
- Goat Cheese Stuffed Tomatoes
- Cauliflower Feta Cheese Fritters
- Creamy Feta Dip
If you’ve tried this healthy-ish feel good Grilled Halloumi recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- Drain the halloumi and slice in wide thin pieces, about 8 slices. Pat the slices very dry with paper towels.
- Heat the olive oil in a grill pan or heavy skillet over medium heat. Add the sliced halloumi and cook undisturbed until the bottoms are well-browned, about 3-4 minutes.
- Use a spatula or tongs to flip the halloumi slices and cook on the other side until browned, about 2-3 more minutes.
- Plate the grilled halloumi with sliced tomatoes, sliced cucumbers, fresh mint, zaatar and a drizzle of olive oil, if desired
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.