2-Ingredient Grilled Halloumi

published Jun 16, 2023
Grilled Halloumi Recipe

Not a molten sandwich, but instead your new squeaky summer side dish.

Serves4 to 6

Prep5 minutes

Cook10 minutes

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A plate of grilled halloumi and basil
Credit: Kelli Foster

The hardest thing about making grilled halloumi is having the restraint not to eat it straight off the grill. Unlike other types of cheese —which would melt or fall apart under the heat — halloumi has an exceptionally high melting point that makes it perfect for grilling. In just minutes this mellow, briny cheese picks up a crisp char all over its surface while the inside takes on a warm, soft chew. Here’s how to grill halloumi.

How Do You Grill Halloumi So It Doesn’t Stick?

Here are five simple tips for grilling halloumi so it doesn’t stick.

  • Pat dry. After cutting the halloumi into long slabs, pat each one dry all over with paper towels. The less wet the cheese is, the less likely it is to stick to the grill.
  • Brush with oil. Lightly brush the slabs of halloumi on both sides with olive oil. 
  • Start with a hot grill. Heat an outdoor grill for medium-high, direct heat (about 425°F), and be sure the grill is hot enough before cooking.
  • Clean and oil the grill grates. And as extra insurance before grilling, be sure to clean and oil the grates.
  • Allow for ample cook time. If it feels like the halloumi is sticking to the grill, it might just need another minute to cook. 

How to Cut Halloumi for Grilling

Halloumi is typically sold on blocks that range from 8 to 8 1/2 ounces. For best results, pick one that feels super firm to the touch. Prepping and cutting halloumi for grilling is quite simple and takes just a couple of minutes. Place the block on its side and cut lengthwise into 1/2-inch-thick slabs. You’ll get three long slabs per block.

Credit: Kelli Foster

What Do You Eat with Grilled Halloumi?

Grilled halloumi is easy to pair with a wide variety of foods, and can be served as a main or a side dish. The cheese’s saltiness makes it a natural partner for naturally sweet fruits and veggies, like watermelon, peaches, tomatoes, corn, and herbs. It’s easy to toss in just about any type of salad and its sturdy texture makes it a nice option for delicious sandwiches and veggie burgers. Try swapping it for mozzarella in caprese or in salads that call for feta. 

Here are a few of our favorite recipes to use grilled halloumi.

Grilled Halloumi Recipe

Not a molten sandwich, but instead your new squeaky summer side dish.

Prep time 5 minutes

Cook time 10 minutes

Serves 4 to 6

Nutritional Info


  • About 16 ounces

    halloumi cheese

  • 1 tablespoon

    olive oil, plus more for the grill


  1. Heat an outdoor grill for medium-high, direct heat (about 425°F). Meanwhile, place about 16 ounces halloumi on its side and cut lengthwise into 1/2-inch thick slabs (about 6 total). Pat dry with paper towels. Place in a single layer on a rimmed baking sheet or large plate and lightly brush the slices all over with 1 tablespoon olive oil.

  2. When the grill is ready, scrub the grill grates clean if needed. Lightly oil the grill grates with a paper towel dipped in olive oil. Place the halloumi oiled-side down on the grill grates. Grill uncovered until the cheese no longer sticks to the grates and distinct grill marks form on the bottom, 3 to 5 minutes. Flip with a thin metal spatula and grill until grill marks form on the second side, about 3 minutes more.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.