Grilled Halloumi Cheese

Erik .
Grilled Halloumi Cheese - Sydney BBQs and Rotisseries
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Halloumi cheese is often considered the perfect cheese to grill for several reasons:

  • It has a high melting point, which means it won't melt and lose its shape when exposed to high heat, it can be cooked over a high flame without melting and falling apart.
  • Halloumi cheese has a naturally salty flavour, which makes it a great addition to grilled dishes. The saltiness of the cheese is intensified when grilled, adding depth and complexity to the overall flavour profile of the dish.
  • Textural contrast: Halloumi cheese has a unique texture that is both firm and slightly rubbery. When grilled, the cheese develops a crispy exterior while retaining its chewy interior, creating a textural contrast that is highly desirable in many dishes.

Grilling halloumi cheese is a simple and tasty way to add some variety to your meals. By following these steps, you can create a delicious and satisfying appetizer or side dish that is sure to impress your guests. Here's how to grill the perfect halloumi cheese:

  1. Slice the cheese: Start by slicing the halloumi cheese into 1/4-inch thick slices.
  2. Preheat the grill: Preheat your charcoal grill to medium-high heat.
  3. Brush the cheese with oil: Brush both sides of the halloumi cheese slices with olive oil to prevent them from sticking to the grill.
  4. Grill the cheese: Place the cheese slices on the grill and cook for about 1-2 minutes on each side, or until they are golden brown and slightly charred.

Serve and enjoy: Remove the cheese from the grill and serve hot. You can enjoy the halloumi cheese as is, or serve it with grilled vegetables or a side salad.

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Erik Refik

Owner, Sydney BBQs. Helping Australians cook over charcoal since 2019.

My passion for charcoal cooking started long before Sydney BBQs. Some of my earliest memories, from around six years old, are family picnics and weekend BBQs where charcoal was always at the centre of bringing everyone together. I loved the food so much that I'd eat until I was completely full and have to lie down.

By the time I was 17, I was hosting my own BBQs, inviting school friends over every chance I got. That passion never faded. Over the years it grew into an obsession with learning different cooking styles, experimenting with charcoal, fire and smoke, and exploring traditional BBQ techniques from around the world.

In 2019, my wife Suzie and I founded Sydney BBQs to share that passion with others. Since then, we've helped thousands of Australians find the right BBQ for their backyard while continuing to test, use and stand behind the products we sell. From Argentine parrillas and Cyprus grills to smokers, pizza ovens and charcoal BBQs, if it's on our website, there's a good chance I've cooked on it myself.

My goal is simple: to help people cook better food over fire and create the same memories around the BBQ that inspired me as a kid.