Grilled Halloumi (Hellim) with Honey, Lemon & Oregano
Thick-cut halloumi grilled over medium heat until crisp outside and marshmallow-soft inside, finished with honey, lemon, olive oil, and wild oregano.
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- •1 piece Halloumi cheeseprefer sheep’s milk or sheep-and-goat halloumi; cut into thick slices
- •Honeydrizzle generously
- •1 Lemonsqueeze over to taste
- •Olive oil(optional)drizzle over plate
- •Wild oreganoprefer wild oregano from Greece/Cyprus/Turkey
- 1
Preheat a barbecue/grill to low-to-medium heat and set a grill basket over the coals (or prepare a grill grate).
5 min
- 2
Cut the halloumi into nice thick pieces (about 4–5 pieces from a standard block). Trim any small bits so the slices sit flat on the grill.
3 min
- 3
Place halloumi slices in the grill basket over the coals. Grill, turning frequently, until well browned with a crust on the outside and soft/squidgy in the middle.
4 min
- 4
Remove halloumi from the grill and plate immediately (best eaten piping hot right off the grill).
1 min
- 5
Finish: drizzle generously with honey, squeeze over lemon, drizzle with olive oil, and sprinkle with wild oregano. Serve immediately (optionally with bread).
1 min
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Takes about 2 minutes — no account needed
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