Grilled Halloumi Recipe

Prepare halloumi

Remove halloumi from packaging and pat it dry with paper towels. Slice the block into 8–12 even slices about 1/3 to 1/2 inch (8–12 mm) thick. Drying helps prevent excessive sticking and ensures good browning.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or place a heavy skillet or cast-iron pan over medium-high heat on the stovetop. Allow grill grates or pan to get very hot so the halloumi will sear quickly.

Oil and season

Brush both sides of each halloumi slice lightly with the 2 tbs extra-virgin olive oil. Sprinkle each side with a little of the 1/2 tsp sea salt and 1 tsp black pepper. The oil prevents sticking and encourages a golden crust.

Grill slices

Place slices directly on the hot grill grates or in the hot skillet. Cook without moving for 2–3 minutes until the underside develops a deep golden-brown crust. Flip and cook an additional 1.5–2 minutes until the second side is golden and the cheese is heated through but still holds its shape. If using a grill, watch for flare-ups; move slices briefly off direct flame if needed.

Finish with lemon

Transfer grilled halloumi to a serving plate. Immediately drizzle with 1 tbs fresh lemon juice while still hot so it soaks slightly into the surface.

Sprinkle the chopped fresh parsley over the hot halloumi and scatter the optional 1/2 tsp chili flakes if using. Arrange lemon wedges alongside for guests to squeeze additional juice to taste.

Serve warm as an addition to salads, mezze platters, sandwiches, or as a small plate. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated in a hot skillet for 1–2 minutes per side.