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Ingredients
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Cheese
Marinade & Seasoning
Finishing & Garnish
Method
Cheese
- 1
Prepare halloumi
Remove halloumi from packaging and pat dry with paper towels. Slice the block into 8 slices about 1/3 to 1/2 inch (8–12 mm) thick. If the halloumi is overly salty, briefly rinse under cold water and pat dry again.
Marinade & Seasoning
- 2
Make marinade
In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, dried oregano, black pepper, and red pepper flakes. Do not add too much salt because halloumi can be salty; add only the 1/4 tsp sea salt if desired.
- 3
Coat cheese
Brush both sides of each halloumi slice lightly with the marinade using a pastry brush or spoon. Allow the slices to sit briefly (5–10 minutes) so flavors adhere. Reserve any leftover marinade for brushing while grilling.
Grilling
- 4
- 5
Grill halloumi
Place halloumi slices on the hot grate or pan in a single layer. Grill without moving for 2–3 minutes until deep golden-brown sear marks form. Flip and grill the other side 2–3 minutes more. If using leftover marinade, brush once on each side while grilling—but do not create large pools of oil on the grill.
- 6
Check doneness
Halloumi will hold its shape and become golden and slightly crisp on the exterior while softening inside. If slices are thicker, allow an extra 1–2 minutes per side. Remove from heat once both sides are well browned.
Finishing & Garnish
- 7
Finish and serve
Arrange grilled halloumi on a serving plate. Drizzle with the final teaspoon of olive oil and squeeze fresh lemon wedges over the cheese to taste. Sprinkle chopped parsley and an optional extra pinch of red pepper flakes or black pepper. Serve immediately while warm.