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Grilled halloumi cheese slices drizzled with lemon juice and topped with oregano and chili flakes on a white plate, Mediterranean style
Easy Mediterranean Recipes

The Ultimate Grilled Halloumi Recipe

This easy grilled halloumi recipe is a classic Mediterranean mezze made with golden, crispy halloumi, high-quality olive oil, and a squeeze of fresh lemon. It's the best way to cook halloumi for salads, wraps or a healthy vegetarian snack.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Mezze, Snack
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounce 225g block of halloumi cheese
  • 1/2 inch sliced into thick pieces
  • 1 tablespoon high-quality extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili flakes optional, for a kick
  • 1 tablespoon fresh lemon juice for serving

Equipment

  • 1 Outdoor Grill (Gas or Charcoal)
  • 1 Cast Iron Grill Pan, Basting Brush, Tongs OR

Method
 

Prep the Halloumi:
  1. Pat the halloumi slices dry with a paper towel. This step is crucial for achieving a nice, golden crust.
Season:
  1. In a small bowl, whisk together the olive oil, oregano and chili flakes (if you're using). Then gently brush this mixture over both sides of the halloumi slices.
Preheat Grill:
  1. Preheat your outdoor grill (or indoor grill pan) to medium-high heat (190°C and 210°C, which is the same as 375°F to 410°F.).
Grill:
  1. Place the seasoned halloumi slices directly on the clean, hot grill grates (or in the pan, "see the section below for the indoor method").
Cook:
  1. Grill for 2-3 minutes per side. Because, we are looking for beautiful, golden-brown grill marks and a slightly crispy exterior. By doing this, ihe inside will soften but retain its shape.
Serve:
  1. Remove immediately and transfer to a platter, drizzle with fresh lemon juice and serve hot.

Notes

Storage: Store leftover grilled halloumi in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a dry pan over low heat or in a low oven for the best texture. And avoid the microwave.
Pro Tip: Pat the halloumi slices dry before seasoning for the crispiest crust!