This grilled halloumi cheese recipe will show you exactly how to grill halloumi perfectly for the best texture and flavor. And if you’re used to having plain grilled halloumi, this recipe will show you how marinated halloumi can be so much better! It’s savory, sweet, and slightly spicy for the best combination!
I’ve always been someone who, like most people, enjoyed having plain grilled halloumi - but that was till I tried marinating them, and I don’t think I’m ever going back!
With this recipe, you’ll get delicious grilled halloumi cheese that’s marinated in spiced basil-chili oil and finished off with maple syrup to give it an extra layer of flavor. It just makes this squeaky grilled cheese even more satisfying than before.
It’s the perfect way to enjoy the warm weather or even serve it with some delicious holiday dishes during the winter (yes, I also make them on the frying pan as well!). I personally enjoy serving these up as appetizers or snacks to our friends and family who are visiting because they are bite-sized, easy to eat, and super delicious.
Read on to learn exactly how to make this delicious grilled halloumi cheese recipe today!
What is Halloumi Cheese?
Halloumi cheese is a tasty cheese dish that has its roots in Cyprus. It’s essentially a grilling a type of cheese that doesn't melt easily.
Halloumi is incredibly popular all across the Mediterranean, and for a good reason! If you’ve never tried it before, you simply have to. It’s unlike any other cheese - it’s mellow but not boring at all, it’s salty but not as much as feta, and it’s tangy but not too strong, and the best part is its squeaky texture like cheese curds!
The best part about halloumi is its high melting point, which means you can grill it and it won't easily melt or burn! That’s mainly thanks to the low pH (low acid) in the cheese, which gives it this non-melting characteristic.
Making grilled halloumi cheese is an experience in itself. Plus, it is incredibly simple to prepare! The end result is a cheese that's salty and crisp on the outside, with a soft, melty interior. Trust me, you’re going to love it!
Why You’ll Love This Grilled Halloumi Cheese Recipe
- Easy to Make: This grilled halloumi cheese recipe is super easy to prepare. With simple ingredients and straightforward instructions, you'll have this savory dish ready in no time. Just slice, marinate, grill, and enjoy!
- Quick: From start to finish, this recipe takes less than 30 minutes. Marinate the cheese for at least 15 minutes, grill for 2-4 minutes on each side, and you'll have a delicious appetizer ready in a snap.
- It's Marinated, So It's Flavorful: This recipe takes the unique flavor and texture of halloumi cheese to the next level. The spiced basil chili marinade enhances the salty cheese flavor, and the maple syrup adds a sweet contrast that makes this dish absolutely delicious!
Ingredients You’ll Need to Make Grilled Halloumi Cheese
- Halloumi Cheese: The star of this recipe, halloumi cheese has a high melting point, which makes it perfect for grilling or frying. It gives a salty, creamy contrast to the spicy marinade.
For the Spicy Basil Chili Marinade:
- Crushed Red Chili Flakes: These add a kick of heat to the marinade, and can be adjusted to taste based on your preference for spice. This ingredient is optional, so if you don't want any heat to it - you can just omit the chili flakes or add a little bit.
- Oil: It helps the flavors of the marinade ingredients to meld together and also helps to carry those flavors into the cheese during grilling.
- Soy Sauce: Adds a touch of umami flavor to the marinade, enhancing the overall taste of the grilled cheese.
- Lemon Juice: The acidity in the lemon juice helps to balance out the heat of the chili flakes and the saltiness of the soy sauce.
- Shallot: This adds a mild, sweet onion flavor to the marinade. If you can't find shallots, a small red onion will work just as well.
- Garlic: This is a must-have for any marinade, adding a depth of flavor that complements the other ingredients.
- Fresh Basil: The basil adds a fresh, herbal note to the marinade, which pairs beautifully with the halloumi. I have used Italian basil and Thai basil and both equally give the marinade an amazing aroma and flavor.
For the Dipping Sauce:
- Leftover Marinade: You’ll definitely have some marinade leftover, and we’ll be using approximately ½ cup ¾ cups of that for our dipping sauce for added flavor.
- Oil: It helps get the right dipping sauce consistency when cooking it.
- Maple Syrup: This is added at the end when you are cooking the marinade to transform it into a dipping sauce and give it a nice sweetness. You can substitute this with half the amount of honey.
How Long Do I Marinade the Halloumi Cheese for?
I have marinated this for 10-15 minutes, and I have marinated this for over 24 hours and I don't really taste a big difference so I say marinate it to however long you like!
How to Make Grilled Halloumi Cheese (Step by Step)
Making this incredible grilled halloumi cheese recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Slice the halloumi cheese into 1 cm thick pieces. Place them in a bowl and set aside.
Preparing the Marinade
Combine all the marinade ingredients in a blender or food processor. Pour this mixture over the sliced cheese, gently make sure that all the slices are evenly coated. Allow this to marinate for a minimum of 15 minutes.
Grilling the Cheese
Preheat the grill to 400F-450F and oil the grates well. When the grill is hot, lay the cheese onto the grates, taking care to remove excess marinade. Grill for approximately 2-4 minutes per side or until you see grill marks.
Use a metal spatula to gently scrape below the cheese to loosen it from the grill before flipping. Remove the cheese from the grill when both sides show grill marks and the cheese has slightly melted. Place it on a serving plate.
Preparing the Dipping Sauce
In a small saucepan, combine the leftover marinade, 1 tablespoon of oil, and 1 tablespoon of maple syrup.
Cook this over low heat for 3-4 minutes until hot. Pour the sauce into a small bowl to serve alongside the grilled halloumi. Enjoy!
Joyce’s Tips For Making the Best Grilled Halloumi Cheese
- Marinate For a Flavor Boost: To infuse your halloumi with a burst of flavor, allow the cheese to sit in the marinade for a minimum of 15 minutes before grilling. I have also marinated it for over 24 hours and didn’t really taste a difference so 10-15 minutes should give you great results.
- Prep Your Grill: Before placing your halloumi on the grill, ensure you oil the grates well. This will prevent the cheese from sticking and help achieve those desirable grill marks.
- Scrape Gently Before Flipping: When it is time to flip your halloumi, use a metal spatula to gently scrape beneath the cheese to loosen it up. This will help guarantee that it doesn't stick to the grill grates and maintains its shape and texture before you flip it.
- Make a Dipping Sauce: Don't discard your leftover marinade! Add some maple syrup and oil to the marinade, and heat it in a small saucepan for a delicious dipping sauce. This adds an extra layer of flavor and sweetness to your grilled halloumi.
- Spicy Grilling Fumes: When grilling your marinated halloumi - the chili flakes can create strong spicy fumes that make it difficult to breathe. Always grill in a well-ventilated area.
Serving Suggestions
- For a sweet twist to your grilled halloumi, try serving it with fruits like watermelon slices and grilled peaches. The juicy sweetness of the watermelon and grilled peaches perfectly compliments the salty flavor of the cheese. Alternatively, you can also serve it with a watermelon cocktail as well!
- For a get together, I also love to serve these along side lemongrass porkchops and lemongrass chicken. The sweet and savory marinade and the char from the meat go amazing with the salty grilled cheese.
- I like to serve grilled halloumi with cucumber slices (or Korean cucumber salad) with a side of sun dried black olives. The cool, crisp texture of the cucumber provides a nice contrast to the warm, salty cheese and the olives are a great addition with its briny, and umami flavor.
- For a more substantial dish, try grilling some vegetables or shishito peppers alongside the halloumi. Alternatively, slices of red onion, peppers, and cucumber grill well and add a delicious crunch to the dish. Just brush them with olive oil and add them to the grill pan.
- Pickled onions, especially when quick pickled with red onions and fresh lime or lemon juice, can add a tangy kick to your grilled halloumi. The acidity of the pickles balances out the saltiness of the cheese. For a sweeter pickle, you can also try using pickled daikon cut into large cubes for an extra crunch.
- Grilled pita slices can be a great accompaniment to your grilled halloumi. The warm, toasty pita bread adds a comforting element to the dish. For an Asian twist, you can also serve it with scallion pancakes as well!
- Lastly, a drizzle of thickened balsamic vinegar can elevate your grilled halloumi. The sweet and tangy flavor of the vinegar adds a complex layer of flavor to the salty cheese.
Recipe Variation Ideas for Grilled Halloumi Cheese
This delicious grilled halloumi cheese recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
- Fresh Herbs: If you're a fan of fresh herbs, this variation is for you. Simply add a tablespoon of chopped fresh mint or any kind of fresh herb to the marinade. The herbs will give the halloumi a refreshing flavor that's perfect for a summer grill-out.
- Citrus: Give your grilled halloumi a zesty lift by adding more lemon juice, and lemon zest to the marinade. The citrus notes will cut through the salty cheese and add an delicious tang to the dish.
Frequently Asked Questions
Halloumi cheese originates from Cyprus and is a semi-hard, unripen brined cheese made from a mixture of goat's and sheep's milk. It has a high melting point, making it an excellent choice for grilling or pan-frying.
For this grilled halloumi cheese recipe, you should slice the cheese block into 1 cm thick slices. This thickness is ideal for grilling, guaranteeing a perfect balance of crispy exterior and soft, melty interior.
To prevent the cheese from sticking to the grates of the grill, it is important to oil the grates well before adding the cheese. If the cheese does stick, use a metal spatula to gently scrape beneath the cheese to loosen it up before flipping it.
How to Store Leftovers
Refrigerating: To store leftover grilled halloumi in the fridge, place the slices in an airtight container. You can layer the slices with parchment paper to prevent them from sticking together. Make sure to consume the leftovers within three to four days for the best flavor and texture.
Reheating: To reheat, you can warm the halloumi in a skillet over medium heat, brushing a little olive oil on each side to prevent sticking. Pan-frying is a great way to reheat this high melting point cheese, giving it a nice, crispy exterior. Remember to turn the slices over frequently for even heating.
Freezing: I don't recommend freezing grilled halloumi. While it is technically possible, the texture of the cheese can change significantly when frozen and defrosted. The cheese may become more crumbly and less enjoyable. So, it is best to store it in the fridge and consume it within a few days.
More Grilled Recipes You May Like
- Sweet and Sticky Char Siu (Chinese BBQ Pork)
- Vietnamese Lemongrass Chicken
- Grilled Thai Coconut Chicken Skewers
- Honey Sriracha Chicken
- Grilled Thai Curry Chicken Wings
- Quick and Easy Roasted Okra (Perfect Results Every Time!)
- Chicken Satay Recipe with Peanut Sauce
- Vietnamese Grilled Shrimp Vermicelli Noodle Bowl
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Recipe Card
Grilled Halloumi Cheese
Joyce's Recipe Notes
- Marinate For a Flavor Boost: To infuse your halloumi with a burst of flavor, allow the cheese to sit in the marinade for a minimum of 15 minutes before grilling. I have also marinated it for over 24 hours and didn’t really taste a difference so 10-15 minutes should give you great results.
- Prep Your Grill: Before placing your halloumi on the grill, ensure you oil the grates well. This will prevent the cheese from sticking and help achieve those desirable grill marks.
- Scrape Gently Before Flipping: When it is time to flip your halloumi, use a metal spatula to gently scrape beneath the cheese to loosen it up. This will help guarantee that it doesn't stick to the grill grates and maintains its shape and texture before you flip it.
- Spicy Grilling Fumes: When grilling your marinated halloumi - the chili flakes can create strong spicy fumes that make it difficult to breathe. Always grill in a well-ventilated area.
Ingredients
- 1 block of halloumi cheese (approx. 280g)
Spicy Basil Chili Marinade
- 1 tablespoon crushed red chili flakes
- ⅓ cup oil
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice (approximately half a lemon)
- 1 shallot (or ¼ small red onion)
- 1 clove garlic
- ¼ cup fresh basil leaves (Italian or Thai basil)
- ¾ teaspoon cumin
Dipping Sauce
- Leftover marinade (approximately ½ cup to ¾ cup)
- 1 tablespoon oil
- 1 tablespoon maple syrup
Instructions
Preparation
- Slice 1 block of halloumi cheese, 1 cm thick. Put it in a bowl and set aside.
Making the Marinade
- Peel 1 shallot, and 1 clove garlic, and place them in a food processor.
- Add ¼ cup fresh basil leaves1 clove garlic¾ teaspoon cumin, 2 tablespoons lemon juice, 1 tablespoon soy sauce, ⅓ cup oil, and 1 tablespoon crushed red chili flakes into the food processor and blitz it.Alternatively, if you don't have a food processor, you can also finely chop the basil, and finely grate the garlic and shallots, and combine it with the rest of the ingredients.
- Pour the marinade over the sliced cheese and gentle coat so they are all evenly coated.
- Marinate the cheese for a minimum of 15 minutes.
Grilling It
- Set the grill to 400F-450F and oil the grates well.
- When the grill is hot, add the cheese onto the grates (make sure there isn't too much marinade on the cheese when you put it on the grill)
- Grill them for approximately 2-4 minutes a side or until you see grill marks. (Use a metal spatula and scrape gently below the cheese to loosen it off the grill before flipping it)
- Remove from grill when there are grill marks on both sides and the cheese is slightly melted
- Set on serving plate
Making the Dipping Sauce
- In a small sauce pan, add Leftover marinade, 1 tablespoon oil, and 1 tablespoon maple syrup (½ tablespoon of honey) and cook over low heat for 3-4 minutes until it is hot.
- Pour into a small bowl and serve it with the grilled halloumi! Enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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romain | glebekitchen says
Yes please! Never been much of a fan of straight grilled haloumi but spiced basil oil and a touch of sweet maple syrup. So good...
jossie says
My younger kid loves to eat this Grilled Halloumi Cheese, he said the cheese tasted so yummy yummy.
Even asked to pack some to school for lunch.