Grilled Halloumi Recipe

Halloumi cheese: A semi-hard cheese with a high melting point, perfect for grilling.

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

Dried oregano: Adds a touch of earthy, herbal flavor to the cheese.

Lemon juice: Freshly squeezed to add a bright, tangy finish to the grilled cheese.

When grilling halloumi, make sure to use a clean grill to prevent sticking and ensure even cooking. Preheating the grill to medium-high heat is crucial for achieving those perfect grill marks. Brush the halloumi slices with olive oil to add flavor and prevent them from drying out. Sprinkling dried oregano evenly over the cheese enhances its taste. Drizzle with lemon juice right before serving to add a refreshing tang.

• halloumi cheese - Substitute with paneer: Paneer has a similar texture and grilling properties, making it a good alternative for grilled dishes.

• halloumi cheese - Substitute with firm tofu: Firm tofu can mimic the texture of halloumi when grilled and is a great 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, which pairs well with grilled cheese.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness to enhance the flavor of grilled cheese.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar provides a tangy acidity that can mimic the brightness of lemon juice.

• 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 the slices, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator. The grilled halloumi will keep well for up to 3-4 days.

• For freezing, wrap each slice of grilled halloumi individually in plastic wrap or aluminum foil. This helps maintain its texture and flavor.

• Place the wrapped slices in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 2 months. When ready to use, thaw the halloumi in the refrigerator overnight.

• Reheat the thawed halloumi on a grill or in a skillet over medium heat for a few minutes on each side until warmed through. Avoid microwaving as it can alter the texture.

• For added flavor, brush with a bit of olive oil and sprinkle with dried oregano before reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover grilled halloumi on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until the cheese is warmed through and slightly crispy on the edges.

• Stovetop Method: Heat 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 cook for 1-2 minutes on each side, until they are heated through and have a nice golden crust.

• Microwave Method: Place the grilled halloumi on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 30 seconds to 1 minute, checking to ensure it doesn’t become rubbery.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the halloumi slices in the air fryer basket in a single layer. Heat for 3-4 minutes, or until the cheese is warmed through and slightly crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the grilled halloumi on the toaster oven tray. Heat for about 5 minutes, or until the cheese is warmed through and has a slight crisp.

• Grill Method: Preheat your grill to medium heat. Place the halloumi slices back on the grill for 1-2 minutes on each side, just until they are warmed through and have fresh grill marks.

• Grill: A cooking device that uses direct heat to cook food, perfect for achieving those beautiful grill marks on the halloumi cheese.

• Basting brush: A tool used to apply the olive oil evenly on both sides of the halloumi slices.

• Tongs: Essential for safely placing the halloumi slices on the grill and flipping them without breaking the cheese.

• Measuring spoons: Used to measure out the olive oil, dried oregano, and lemon juice accurately.

• Cutting board: A surface to slice the halloumi cheese into ½ inch thick pieces.

• Knife: A sharp tool for slicing the halloumi cheese evenly.

• Serving platter: A dish to place the grilled halloumi on once it’s cooked and ready to be served.

Preheat the grill: Start preheating your grill while you prepare the halloumi cheese to save time.

Prepare ingredients: Slice the halloumi and measure out the olive oil, oregano, and lemon juice in advance.

Brush efficiently: Use a silicone brush to quickly and evenly coat the halloumi slices with olive oil.

Organize your space: Keep all your ingredients and tools within reach to streamline the process.

Grill in batches: If you have a small grill, cook the halloumi in batches to ensure even cooking and save time.