2-Ingredient Grilled Halloumi

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.

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. 

Read more: We Tried 4 Methods for Cleaning Impossibly Dirty Grill Grates — And We’re Still Blown Away by the Winner 

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.

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.

• Charred Corn and Halloumi Salad (grill the halloumi instead of searing it)
• Halloumi Salad with Peaches, Cherries, and Arugula (grill the halloumi instead of searing it)
• Grilled Eggplant Burgers with Halloumi Cheese
• Halloumi & Melon Skewers with Honey-Lime Glaze
• Easy Caprese Salad with Balsamic Glaze (use grilled halloumi in place of mozzarella)
• Watermelon and Arugula Salad (swap grilled halloumi for feta cheese)
• Watermelon Salad with Feta & Mint (swap grilled halloumi for feta cheese)