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Greek Grilled Halloumi

Linda M. Harris
Greek Grilled Halloumi is a quick and flavorful Mediterranean dish featuring crispy, golden cheese with a warm, chewy center.
Perfect as an appetizer, side dish, or salad topping, this simple yet delicious recipe brings out the best in halloumi with olive oil, lemon, and herbs.
Serve it fresh off the grill for the ultimate Greek experience!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine Greek, Mediterranean
Servings 4
Calories 200 kcal

Equipment

  • 1 Grill pan or outdoor grill
  • 1 Sharp knife
  • 1 Cutting Board
  • 1 Small bowl (for marinade)
  • 1 Brush or spoon (for applying marinade)
  • 1 Tongs (for flipping cheese)

Ingredients
  

Main Ingredient:

  • 8 oz Halloumi cheese sliced into ½-inch thick pieces

For Marinade & Flavor:

  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • ½ tsp Dried oregano or thyme
  • ¼ tsp Black pepper
  • 1 clove Garlic minced (optional)
  • ¼ tsp Red pepper flakes optional

For Garnish & Serving:

  • Fresh mint or basil optional
  • Honey or balsamic glaze optional
  • Lemon wedges

Instructions
 

Step 1: Prepare the Halloumi

  • Remove the halloumi from its packaging and pat dry with a paper towel.
  • Slice into ½-inch thick pieces to ensure even grilling.

Step 2: Make the Marinade (Optional but recommended)

  • In a small bowl, mix olive oil, lemon juice, oregano, black pepper, and minced garlic (if using).
  • Lightly brush both sides of each halloumi slice with the marinade.

Step 3: Grill the Halloumi

  • Preheat a grill pan or outdoor grill to medium-high heat.
  • Place the halloumi slices directly on the grill and cook for 2–3 minutes per side, until golden brown and slightly crispy.
  • Use tongs to flip the cheese carefully and grill the other side for another 2–3 minutes.

Step 4: Serve Immediately

  • Transfer the grilled halloumi to a plate and squeeze fresh lemon juice over the top.
  • Garnish with fresh mint or basil and drizzle with honey or balsamic glaze if desired.
  • Serve warm as an appetizer, side dish, or salad topping.

Notes

  • Reducing Saltiness: If your halloumi is too salty, soak it in cold water for 10–15 minutes before grilling.
  • Storage: Leftover grilled halloumi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for 30 seconds per side before serving.
  • Variations: Try adding smoked paprika, za’atar, or chili flakes for extra flavor.
  • Serving Ideas: Pairs well with pita bread, tzatziki, fresh salads, and roasted vegetables.
Keyword Greek Grilled Halloumi