First time grilling Halloumi

GratefulJason · July 2016

Great stuff! Don't know that it's worth the price for a weeknight meal, but it tasted great. As it was my first time (blush), I experimented with three different thicknesses. I cut planks into inch, half inch, and quarter inch portions and hit 'em with a bit of olive oil and s/p. I think I prefer the middle ground; the half inch thick slices had the perfect balance of good color/char and a toothy, creamy interior.

Served with some greek chicken and veggies on a skewer.

Anyone else a halloumi fan? Any suggestions on makin' 'em even tastier?

Image: https://c2.staticflickr.com/8/7524/27906905602_e99025740a.jpg

shtgunal3 · July 2016

Excuse my ignorance but wtf is halloumi?

Looks good. Great pic btw.

GratefulJason · July 2016

shtgunal3 said:

Excuse my ignorance but wtf is halloumi?

Looks good. Great pic btw.

It's a cheese that doesn't melt, so it's ideal for grilling. Had it in London last summer, and my local grocery store just started carrying it.

https://en.wikipedia.org/wiki/Halloumi

I paid $10 for a small block (twice the amount pictured). The cheese is on the left side of the pic.

HeavyG · July 2016

Love halloumi.

However, I always do it on a cast iron pan or griddle to create a nice crust over more of the surface.

shtgunal3 · July 2016

Awesome. I'd give it a shot.

GratefulJason · July 2016

HeavyG said:

Love halloumi.

However, I always do it on a cast iron pan or griddle to create a nice crust over more of the surface.

Yeah, the crispier bits were the best. I did these around 375°, but I'll go 425°+ next time. I can see the advantage of a griddle, but that smokiness was great.