Halloumi, a semi-soft cheese from Cyprus, can be grilled sliced or whole, or on a skewer. It retains its shape and flavor at high temperatures and pairs well with various toppings. Cook carefully to avoid over or undercooking.
There are several ways to grill halloumi. You can place it directly on the grill, sliced or whole. Additionally, you can put it on a skewer. For the skewer method, the cheese is typically grilled on its own, though with a little extra effort, you can do it kabob-style with vegetables or meat. Regardless of how you choose to grill halloumi, you should pay special attention to cooking times to ensure they aren’t overdone or underdone.
Halloumi is a type of semi-soft cheese popular in the Eastern Mediterranean region. Originally from Cyprus, it has a smooth, slightly salty flavor that pairs well with both sweet and spicy foods. Traditionally, halloumi makers used a combination of goat’s milk and sheep’s milk, but it’s not uncommon for them to also use cow’s milk in the process.
This very versatile cheese can be prepared in a variety of ways. Many cooks choose to grill halloumi because it retains its character even at relatively high temperatures. As a result, it will not fall off or melt completely when placed on the grill. Properly grilled halloumi typically holds its shape and has a soft but not sticky texture.
One way to grill humumi is to cut it into half-inch (1.5 cm) slices and place it directly on the barbecue grill. You can brush the cheese slices with a little olive oil before placing them on the grill – this allows them to develop a firm, crispy crust. You may also want to sprinkle your choice of fresh herbs, spices or other flavorings on the halloumi before cooking. Thanks to the cheese’s adaptable taste, you can use any number of toppings, including garlic, oregano, or even lemon. Mint and fennel also complement the halloumi flavor very well.
Once the halloumi slices are on the grill, watch them carefully so they don’t burn. Flip each slice every one to two minutes over medium-high heat. The halloumi slices are done when they develop a light brown color on both sides. The cheese should be slightly crunchy on the outside with a center that is soft and warm but not overly melted.
If you don’t want to cut the cheese ahead of time, you can always grill halloumi whole. Chefs still recommend brushing the cheese with olive oil even when grilled whole. Note, however, that the heat on the grill should be set so the outside doesn’t turn brown before the center is cooked through.
Another variation, if you want to grill halloumi, is to place the cheese cubes on a wooden or metal skewer. Each skewer will probably hold about four to five cubes, depending on how big you cut them. Again, if you coat each cube with a little olive oil, the Hornumi will get a nice golden crust. Set the skewers over medium-low heat. As a general rule, the thicker the halloumi, the lower the heat.
You may be tempted to grill halloumi on a skewer with other foods, such as a kabob. Chefs usually don’t recommend this because halloumi cooks very quickly, while the other items on the kabob, such as vegetables or meats, don’t cook at the same rate. If you really want to grill halloumi kabob style, consider preparing the other items, especially the meat, to make sure they’re cooked through by the time the cheese cooks.
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