Easy Grilled Halloumi Recipes

If cheese could be steak, it would be halloumi. It’s firm, salty, and squeaks a little when you bite it (in a satisfying way—like fresh cheese curds). When you grill it, it gets these golden, caramelized edges and a soft, chewy middle that’s honestly addictive. This recipe is basically a 10-minute situation: slice, oil, season, grill, drizzle. It’s a star on its own or piled onto salad, tucked in pita, or served next to juicy tomatoes. If your grill is already hot, this is the easiest win of summer.

My husband calls this “cheese bacon,” which is ridiculous and also kind of accurate because he will literally hover by the grill and steal pieces as I flip them. The kids? They dunk it in honey and pretend it’s “cheese sticks,” so I pick my battles. This has become our Friday-night cheat code—some sort of leftover salad, a plate of grilled halloumi, torn herbs, lemon wedges, dinner done. There was a night I dropped the honey bottle lid straight onto the deck and just… kept going. Still perfect.

How to Make It

Grab one 8–9 oz block of halloumi. Pat it dry (this matters), then slice it into 1/2-inch slabs. Thinner slices can stick or go rubbery, so give it some heft.

In a bowl, stir together 1 tablespoon olive oil, the zest of 1/2 lemon, 1 teaspoon dried oregano, a pinch of chili flakes, and black pepper. You can add a teeny squeeze of lemon juice, but not too much or it’ll steam instead of sear.

Heat your grill or a grill pan to medium-high and oil the grates lightly (paper towel + tongs + a drizzle of oil—careful). Brush both sides of the cheese with your oil mixture. Don’t dump it all on—dabby dab.

Lay the slices on the hot grates and don’t touch for 2–3 minutes. When the edges look golden and release easily, flip. If it’s fighting you, it’s not ready. Let it get those marks.

While it’s finishing, whisk 1 tablespoon honey with 1 tablespoon lemon juice. As soon as the cheese comes off, drizzle that sweet-sour magic over the top and shower with chopped mint or parsley. Eat immediately, like, hot-hot. That’s when halloumi is peak amazing.

✔Ingredient Notes

– Halloumi: The hero. It won’t melt through the grates, but it will squeak a little and brown beautifully. Pat it dry or it steams and turns meh.
– Olive oil: Helps the crust happen and keeps sticking at bay. Don’t drown it—too much oil burns and gets bitter.
– Lemon (zest + juice): Zest for perfume, juice for brightness. Add juice after grilling so the cheese stays sear-y, not soggy.
– Dried oregano: Brings that cozy, herby Greek vibe. Za’atar or thyme also play nice.
– Chili flakes: Just a pinch for warmth. Go big if you’re a heat person; skip if you’ve got tiny tastebuds at the table.
– Honey: A fast sweet finish that makes the salty cheese sing. Maple syrup works too, and honestly, hot honey is elite here.
– Fresh herbs: Mint, parsley, basil—any of them will make it taste fresher and fancier with zero effort.
– Lemon wedges: For serving. Everyone squeezes to their own chaos level.

✔Recipe Steps

1. Pat halloumi dry and slice into 1/2-inch slabs.
2. Mix olive oil, lemon zest, oregano, chili flakes, and pepper.
3. Heat grill or grill pan to medium-high; oil the grates.
4. Brush halloumi on both sides with the oil mixture.
5. Grill 2–3 minutes per side until golden and lightly charred.
6. Whisk honey with lemon juice, drizzle over hot halloumi, and finish with herbs.

What to Serve It With

– Juicy tomatoes with olive oil, salt, and oregano (simple and perfect)
– Watermelon, cucumber, mint, and a squeeze of lime
– Warm pita or naan, plus tzatziki or garlicky yogurt
– Grilled peppers and red onions
– Couscous or quinoa with chopped herbs and lemon
– Arugula tossed with olive oil and lemon, shower of shaved fennel if you’re fancy

✔Tips & Mistakes

– Dry it well. Moisture is the enemy of browning and the friend of squeaky-rubber cheese.
– Don’t crank the heat to inferno. Medium-high is your sweet spot for color without scorched bitterness.
– Slice thicker than you think. Thin slices stick and overcook fast.
– Flip once. If it’s clinging, give it another 30 seconds—then it’ll release.
– Finish with acid and sweet after grilling. Doing it before = steamy, sad cheese.
– Grill pan hack: Use a light oil wipe, not a pour. You want sizzle, not an oil bath.

✔Storage Tips

Pop leftovers into an airtight container and keep in the fridge up to 3 days. Reheat in a dry skillet or air fryer (375°F for 3–4 minutes) to get the edges snappy again. Cold halloumi is chewy but honestly great chopped into salads or tucked into a pita with cucumbers for breakfast. No shame. I don’t recommend freezing—texture goes weird.

✔Variations and Substitutions

– Hot honey + chili crunch: Drizzle both and stand back.
– Za’atar lemon: Swap oregano for za’atar and finish with extra lemon zest.
– Smoky paprika: Add 1/2 teaspoon smoked paprika to the oil mix for a campfire vibe.
– Herby garlic: Rub the hot halloumi with a cut garlic clove right off the grill.
– Maple instead of honey: Totally works; or stir a pinch of sugar into lemon juice.
– No grill? Use a cast-iron skillet or grill pan; or air fry at 400°F for 6–8 minutes, flipping once.
– Can’t find halloumi? Try queso panela or paneer. They won’t be the same, but they won’t melt into oblivion either—season generously.

Frequently Asked Questions

Easy Grilled Halloumi Recipes

Smoky, golden-grilled halloumi finished with lemon, oregano, and parsley. A quick appetizer or protein-packed salad topper that’s ready in minutes.

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Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 16 oz halloumi cheese sliced into 0.5-inch planks
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 2 tbsp lemon juice freshly squeezed
• ▢ 1 clove garlic minced
• ▢ 1 tsp dried oregano
• ▢ 0.5 tsp black pepper
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 1 tsp lemon zest optional
• ▢ 2 tbsp fresh parsley chopped, for serving
• ▢ 1 lemon lemon cut into wedges, for serving

Instructions

Preparation Steps

• Pat the halloumi dry and slice into 0.5-inch planks.
• In a bowl, whisk together olive oil, lemon juice, garlic, oregano, black pepper, red pepper flakes, and lemon zest.
• Add the halloumi to the mixture and gently turn to coat. Marinate for 10 minutes while preheating a grill or grill pan to medium-high (about 425–450°F).
• Clean and oil the grill grates. Use tongs and a folded paper towel lightly dipped in oil to wipe the grates.
• Grill halloumi for 2 to 3 minutes per side until deep golden with grill marks and the edges are softly melted. Avoid overcooking.
• Transfer to a platter, sprinkle with parsley, and serve immediately with lemon wedges.

Notes

Halloumi tastes best hot off the grill. Add to salads, grain bowls, or tuck into warm pita with tomatoes and cucumbers.