Grilled Halloumi Cheese Recipe

Halloumi cheese: A semi-hard cheese known for its high melting point, perfect for grilling.

Olive oil: Used to brush the cheese, adding flavor and preventing sticking.

Dried oregano: Adds a hint of Mediterranean flavor to the cheese.

Black pepper: Provides a touch of spice and enhances the overall taste.

When grilling halloumi cheese, make sure to use a clean grill to prevent sticking and achieve those beautiful grill marks. Additionally, avoid overcooking as halloumi can become rubbery if left on the grill for too long. Aim for a golden brown color and a slightly crispy exterior while keeping the inside soft and creamy.

• halloumi cheese - Substitute with paneer: Paneer has a similar firm texture and can be grilled without melting.

• halloumi cheese - Substitute with firm tofu: Firm tofu can be marinated and grilled, offering a similar texture for a plant-based option.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, ideal for grilling.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor that complements grilled cheese.

• dried oregano - Substitute with dried basil: Dried basil provides a slightly sweet and aromatic flavor that pairs well with grilled cheese.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, enhancing the overall flavor profile.

• Allow the grilled halloumi to cool completely before storing. This prevents condensation, which can make the cheese soggy.
• Place the cooled halloumi slices in an airtight container. If stacking slices, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The grilled halloumi will keep well for up to 3-4 days.
• For freezing, wrap each slice individually in plastic wrap or aluminum foil. This helps maintain the texture and prevents freezer burn.
• Place the wrapped slices in a resealable freezer bag or airtight container. Label with the date for easy tracking.
• Freeze for up to 2 months. For best results, consume within this period to enjoy optimal flavor and texture.
• To reheat, thaw the halloumi slices in the refrigerator overnight. Once thawed, reheat on a grill or in a non-stick skillet over medium heat for 1-2 minutes on each side until warmed through.
• Avoid microwaving as it can make the halloumi rubbery and less enjoyable.

• Preheat your oven to 350°F (175°C). Place the grilled halloumi on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until it is warmed through and slightly crispy.

• Use a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the halloumi slices in the skillet and heat for 1-2 minutes on each side until warmed and slightly browned.

• For a quick microwave method, place the halloumi on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 30-45 seconds, checking to ensure it doesn’t become rubbery.

• If you have an air fryer, preheat it to 350°F (175°C). Place the halloumi slices in the basket in a single layer. Air fry for 3-4 minutes, shaking the basket halfway through, until the cheese is heated and slightly crispy.

• For a stovetop grill pan, preheat the pan over medium-high heat. Lightly brush the halloumi with olive oil. Grill for 1-2 minutes on each side until warmed through and grill marks appear.

• Grill: Used to cook the halloumi slices to achieve a golden brown color and grill marks.

• Brush: Used to apply olive oil evenly on both sides of the halloumi slices.

• Tongs: Used to flip the halloumi slices on the grill safely and easily.

• Plate: Used to serve the grilled halloumi immediately while hot.

• Measuring spoons: Used to measure the olive oil, dried oregano, and black pepper accurately.

• Cutting board: Used as a surface to slice the halloumi cheese before grilling.

• Knife: Used to slice the halloumi cheese into even pieces.

Pre-slice the halloumi: Buy pre-sliced halloumi cheese to save time on preparation.

Use a grill pan: If you don't have an outdoor grill, a grill pan works just as well and heats up faster.

Preheat the grill: Make sure to preheat your grill so you can start cooking immediately.

Measure spices in advance: Pre-measure the dried oregano and black pepper to streamline the seasoning process.

Brush with oil ahead: Brush the olive oil on the halloumi slices before you start grilling to save time.