Grilled Halloumi Cheese

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 04/2/21
Grilled Halloumi Cheese on plate with lemon wedges

The Spruce
Prep: 5 mins
Cook: 6 mins
Total: 11 mins
Servings: 4 servings
Nutrition Facts (per serving)
296 Calories
21g Fat
17g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 296
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 46%
Cholesterol 49mg 16%
Sodium 395mg 17%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 16g
Vitamin C 89mg 446%
Calcium 361mg 28%
Iron 1mg 8%
Potassium 283mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled halloumi cheese is quick and easy to make on your home barbecue grill. You can enjoy grilled halloumi slices or you can make it part of cheese and vegetable skewers.

Halloumi cheese is traditionally made from sheep's milk on the Greek island of Cyprus. It is made without rennet so it is safe for vegetarians who avoid rennet. In the U.S. and Canada, similar cheese may be labeled halloumi-style or simply called grillable cheese. Halloumi has a higher melting point than you will find with most types of cheese, so it won't fall through the grates of your barbecue, which makes it a great candidate for grilling. You'll also get attractive grill marks on the cheese.

Don't be tempted to take a bite of the fresh halloumi cheese just out of the package—it's a bit oddly textured and rubbery. It is brined, which adds saltiness and a greater depth of flavor than mozzarella (which has a similar texture). On the grill (or even just pan-fried in a skillet), halloumi cheese really comes alive and bursts with deliciousness.

Ingredients

  • 1 (8.8-ounce) package halloumi, or halloumi-style cheese

  • 2 tablespoons olive oil

  • Lemon wedges, garnish

  • Fresh herbs (basil, mint, oregano), garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for grilled halloumi

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  2. Preheat your indoor or outdoor grill to medium heat.

    Preheat an outdoor grill
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  3. Slice the halloumi cheese into wide, 1/2-inch thick slices and lightly brush each side with olive oil.

    Slices of halloumi on cutting board with small bowl of oil

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  4. Carefully place the cheese on the grill for just a few minutes on each side (about 2 to 3 minutes), until lightly browned and gently crisped; do not over-grill.

    Halloumi Cheese on the grill
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  5. Garnish the cheese slices with wedges of lemon or fresh herbs such as basil, mint, or oregano.

    Grilled halloumi cheese on a plate with lemon wedges and herbs
    The Spruce 

  6. Serve with grilled pita bread and enjoy!

    Grilled halloumi cheese and pita bread with lemon wedges

    The Spruce

Is Halloumi Healthier Than Feta?

Halloumi tends to have more calories because its fat content is higher. But these two kinds of cheese are similar insofar as they are both often packaged in a brine and associated with Greek foods. Halloumi is made from a combination of sheep's and goat's milk, but feta is typically made from sheep's milk.

Tips

  • Halloumi cheese is best served immediately, while it is slightly crispy on the outside and soft and gooey on the inside. It is not the best candidate for reheating.
  • Halloumi is a great addition to your outdoor grill menu—whether you're cooking for vegetarians or just people who love good food (but particularly if you need some creative vegetarian grill ideas beyond veggie burgers).
  • You should be able to find halloumi at many grocery stores. If you can't find a local source, you can buy halloumi online. 

Recipe Variations

  • You can also make smaller square 1/2-inch slices of halloumi cheese to thread onto skewers, alternating with vegetables such as bell pepper, cherry tomatoes, zucchini, and mushrooms. Brush the skewers with olive oil or your marinade of choice and grill them till the vegetables are softened, about five to 10 minutes, turning them every few minutes. Alternatively, you could make a skewer of each vegetable and give the cheese its own skewer. This way you can ensure each is well-grilled but not overdone, then plate them together to serve.
  • Grilled halloumi is delicious when served with sweet watermelon. You can serve cubes of grilled halloumi as part of a salad with watermelon or citrus fruit.