Grilled Halloumi – A BBQ Favourite That Never Fails
A Taste of Cyprus
There are a handful of ingredients that instantly transport me back to my childhood, and halloumi is right up there. Growing up in Cyprus while my dad was serving with the RAF meant BBQs weren’t reserved for sunny weekends. They were simply part of everyday life. Whether we were at home or eating out at a local taverna, one thing was almost always guaranteed: grilled halloumi as an appetiser the moment the coals were lit.
If you’ve never cooked halloumi on the BBQ, you’re missing one of the easiest and arguably most satisfying things you can grill. Crispy on the outside, soft and squeaky in the middle, it takes less than ten minutes to cook and works with almost anything.
A Weekly Favourite
It’s no wonder this squeaky, salty cheese has become such a regular fixture in my own BBQ routine. These days, we enjoy it weekly, often as a quick, satisfying lunch. Sometimes it’s served alongside grilled baby tomatoes, other times it’s tossed into a fresh salad with a drizzle of olive oil and pomegranate molasses and a handful of herbs. It’s quick, simple, and always delicious.
Midweek Cooks
Most lunchtimes, I’ll cook it on the gas grill; it’s just quicker and easier during the working week. But when I have the time, or the weather’s playing ball, I switch to charcoal. There’s no doubt in my mind: halloumi tastes better over charcoal. The slight smokiness enhances the salty richness of the cheese and gives it a deeper, more satisfying flavour.
How I Grill It
The beauty of halloumi is how easy it is to grill. I fire up the BBQ and get it to around 200°C, then place thick slices of halloumi directly on the grates. It takes just 3–4 minutes per side to develop those golden grill marks and a crispy exterior, while staying perfectly chewy in the centre.
Halloumi Facts You Might Not Know
- Halloumi originates from Cyprus and has been made for centuries using a mix of goat’s and sheep’s milk (though cow’s milk is often used in modern versions).
- It’s one of the few cheeses that won’t melt on the grill, making it a BBQ essential.
- Halloumi’s popularity has exploded. You’ll now find it on menus across the world, from high-end restaurants to burger joints.
- It’s stored in brine, which gives it that distinctive salty flavour and long shelf life.
- My favourite? Hands down, it’s Papouis Halloumi from Costco, perfect texture, great flavour, and always grills so well.
Why You Should Try It
Grilled halloumi is one of those ingredients that makes BBQ life easy. There’s no need for marinades (although I know some people drizzle it with olive oil before cooking) or complicated prep; just slice, grill, and enjoy. It works brilliantly as a side dish, appetiser, or even the main event. And whether you’re cooking over gas during a busy lunch break or firing up the charcoal for a relaxed weekend BBQ, it delivers every time.
You can easily mix things up by trying different accompaniments. We often sprinkle over some pumpkin seeds and a drizzle of pumpkin oil, or grill a few slices of watermelon to serve alongside. It’s a great dish to experiment with, see what combinations you enjoy most.
If you’ve not cooked halloumi on the BBQ yet, give it a go. You might just find it becomes a regular fixture on your grill too.
My Top Tips for Perfect BBQ Halloumi
After cooking halloumi for years, these are the things that consistently make the biggest difference.
Use authentic halloumi
Traditional Cypriot halloumi simply tastes better.
Don’t slice it too thin
Aim for around 2cm thick.
Make sure the grill is hot
A hot grill creates colour quickly before the cheese begins to firm up.
Turn it only once
Less handling means better grill marks.
Eat it straight away
Halloumi is at its absolute best within a few minutes of coming off the BBQ.
Over 60 delicious recipes inspired by everyone’s favourite cheese.
Satisfyingly squeaky and deliciously moreish, halloumi is here to make every meal amazing. Grilled, barbequed, fried, baked, roasted, the possibilities are endless.
Be everyone’s favourite host and serve up halloumi fries with sticky chilli or creamy yoghurt dipping sauce; whip up a fresh and filling weeknight salad or a comforting halloumi and sweet potato burger; take time over brunch with a decadent halloumi, harissa and honey toastie; and even master baked goods such as loaded halloumi flatbreads or herby halloumi scones.
Grilled Halloumi on the BBQ – A Weekly Favourite with Cypriot Roots
Ingredients
- 1 Block Halloumi (Papouis Halloumi from Costco)
- 12 Baby Tomatoes
- 1 glug Olive Oil
- 1 pinch Sea Salt
- 1 tbsp Pomegranate Molasses (optional)
Instructions
- The first thing to do is get your BBQ up to temperature. I typically aim for 200℃. If you are patient and wait for the grate to warm up, you shouldn't need to oil them (or the Halloumi). Go too early and you may find your Halloumi sticks a little.
- When I’m using the gas BBQ, I like to get the baby tomatoes on as it’s heating up. I place them on a small baking tray, drizzle with olive oil, and give them a generous sprinkle of sea salt. Then I roll them around to make sure they’re evenly coated. On the gas BBQ, I’ll set the tray on the warming rack. If I’m using charcoal, I place them on the indirect side of the grill so they roast gently without burning.
- I usually take the tomatoes off after one side of the Halloumi has been grilled.
- Next, slice your Halloumi. Make sure you don't slice them too thinly. With the Papouis Halloumi, I aim for 8 slices. With other brands, this will tend to be 6 to 7. Thick is better than too thin!
- Once your BBQ is up to temperature, place the Halloumi on the grill and leave for 3-4 minutes. Using a fish slice, flip them over and cook for a further 3-4 minutes. This will ensure you get some lovely grill marks and that crispy outside coating.
- Remove the Halloumi from the BBQ and plate up. We love just doing the Halloumi and tomatoes, but you can make yourself a salad and drizzle over some Pomegranate seeds and molasses to make a more substantial lunch.
Halloumi
Can you cook halloumi directly on a BBQ?
Yes. Halloumi is ideal for BBQ cooking because it has a high melting point and holds its shape when grilled. Simply cook the slices over medium-high heat for a few minutes on each side until golden brown and lightly charred.
How long does halloumi take to cook on a BBQ?
Halloumi typically takes 2–3 minutes per side on a hot BBQ. The cheese is ready when it develops golden grill marks and a slightly crispy exterior while remaining soft in the middle.
Can you marinate halloumi before BBQing?
Absolutely. Halloumi works well with marinades containing olive oil, lemon juice, garlic and fresh herbs. Marinating for 30 minutes to a few hours can add extra flavour without affecting the texture of the cheese.
Why does halloumi stick to the BBQ grill?
Halloumi can stick if the grill isn't properly preheated or cleaned. Make sure the cooking grates are hot before adding the cheese and avoid turning it too early. Once a crust forms, the halloumi will release more easily.
What can I serve with BBQ halloumi?
BBQ halloumi pairs perfectly with salads, grilled vegetables, flatbreads, couscous and Mediterranean-inspired side dishes. It can also be served in burgers, wraps or as part of a vegetarian barbecue feast.