BBQ Halloumi with Honey & Herbs

The moment halloumi hits a hot grill, it gives off that faint, salty aroma that always seems to float up before you’re ready for it. I like that small pause right before the first flip—just long enough to feel confident it’ll release cleanly. This version keeps the simplicity of grilled cheese but adds honey and herbs in a way that feels both easy and a little indulgent, with one small wink of sweetness that always seems to land just right.

Why You’ll Love This Recipe

This dish coaxes out the best flavors of halloumi, transforming a humble cheese into something spectacular. The sweetness of honey balances the salty richness of the cheese, while the herbs add a fresh aroma that’s irresistible.

• Quick and easy to prepare, making it perfect for spontaneous summer gatherings.
• Versatile; serve it as an appetizer, on a salad, or as part of a larger feast.
• A fantastic way to highlight seasonal herbs from your garden or local market.

“Crisp halloumi, sweet honey, bright herbs—perfect BBQ side.” Imagine Living

Ingredients: Grilled Halloumi with Honey and Herbs (Serves 4)

For the Halloumi

• 500g halloumi cheese, sliced into 1cm thick pieces
• 2 tablespoons olive oil
• Freshly ground black pepper to taste

For the Honey Glaze

• 4 tablespoons honey
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh herbs (such as thyme, rosemary, and parsley)

Options: Substitute agave syrup for a vegan alternative or use dairy-free cheese for a non-dairy version.

Equipment Needed

• Grill or grill pan
• Tongs
• Small bowl for mixing the honey glaze
• Basting brush (optional)

Step-By-Step Guide: BBQ Halloumi with Honey & Herbs

This part is all about heat and timing, and it’s friendlier than it looks once things get going.

Prep the Halloumi

Start by preheating your grill to medium-high. Brush the halloumi slices lightly with olive oil to enhance those grill marks and add flavor. — The cheese always looks a little too shiny at this stage, but it settles once it hits the heat.

Tip: Make sure the grill is hot enough to prevent sticking.

Create the Honey Glaze

In a small bowl, whisk together honey, lemon juice, and freshly chopped herbs. This sweet and herbaceous mixture will caramelize beautifully on the cheese.

Grill the Halloumi

Place the halloumi slices on the grill. Cook for about 2-3 minutes on each side until golden brown and slightly charred. There’s usually a quiet second when the first side comes up cleanly—always a small relief.

Tip: Keep an eye on the cheese; it can go from perfect to overcooked quickly.

Glaze with Honey

During the last minute of grilling, brush the honey glaze onto the halloumi slices. Allow it to caramelize slightly, giving the cheese a glossy finish. The glaze softens fast on the heat, almost like it’s settling in.

Option note: If using agave syrup, the glaze may be a little thinner, so brush carefully.

Pro Tips for BBQ Halloumi with Honey & Herbs

A few small choices make this dish feel effortless.

• Use firm halloumi to prevent it from falling apart on the grill.
• Don’t skip the lemon juice in the glaze—it brightens the overall flavor.
• Experiment with different herbs based on your preference or seasonal availability.
• Serve warm for the best texture and flavor experience.
• Pair with a fresh salad or grilled vegetables for a well-rounded meal.

One small note: a squeeze of extra honey at the end is rarely a bad idea.

Dietary Variations & Substitutions

Gluten-Free Version

• Halloumi is naturally gluten-free; no substitutions are necessary for the cheese.
• Ensure any additional toppings or sides are also gluten-free.

Tip: Confirm that any packaged herbs or sauces are labeled gluten-free to avoid cross-contamination.

Dairy-Free Version

• Substitute halloumi with a dairy-free cheese alternative that can melt and grill well.
• Replace honey with agave syrup for a fully dairy-free dish.

Tip: Make sure to choose a cheese alternative that is firm enough to hold its shape on the grill.

Egg-Free / Vegan

• Use a dairy-free cheese as noted above and replace honey with maple syrup or agave syrup.
• Ensure packaged herbs or any toppings are vegan-friendly.

Tip: A sprinkle of nutritional yeast can add a cheesy flavor if using dairy-free cheese.

Low-Sugar Option

• Reduce honey or agave syrup by half; consider using a sugar substitute that measures 1:1.
• Enhance flavor with extra herbs or a splash of lemon juice to balance the reduced sweetness.

Tip: Adjust cooking time slightly as lower sugar content can change the glaze consistency.

Nut-Free Version

• This recipe is naturally nut-free, but ensure that any additional toppings or sauces do not contain nuts.
• Use a non-nut based dairy-free cheese if substituting halloumi.

Tip: Always check labels for any hidden nut ingredients in condiments or prepared products.

Creative Variations: Flavorful Halloumi Alternatives

Spicy BBQ Halloumi

Add a pinch of chili flakes to the honey glaze for a kick.

Tip: Adjust the heat level to your taste by varying the amount of chili.

Mediterranean Style

Incorporate olives and sun-dried tomatoes alongside the honey glaze.

Tip: These add briny depth that complements the sweetness beautifully.

Tropical Touch

Swap honey for agave syrup and add chopped pineapple to the marinade.

Tip: The pineapple will caramelize nicely, enhancing the tropical flavor.

Herbed Lemon Halloumi

Increase the herbs to include dill and mint for a refreshing twist.

Tip: Fresh herbs elevate any dish, so don’t hold back!

Smoky BBQ Halloumi

Add a dash of smoked paprika to your honey glaze for a smoky kick.

Tip: This pairs wonderfully with grilled corn on the side.

Serving Suggestions

Pair BBQ Halloumi with a crisp green salad, grilled vegetables, or as part of a mezze platter with hummus and pita. It also makes a delightful topping for crusty bread, drizzled with extra honey and a sprinkle of sea salt.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 2 days. Halloumi tastes best fresh, but you can reheat it gently in a skillet over low heat until warmed through.

Common Mistakes to Avoid

A few things can throw off the texture, but each has an easy fix.

Skipping the Oil

Not oiling the cheese can cause it to stick to the grill.

Tip: Always brush with oil to create a non-stick surface.

Overcooking

Cooking halloumi too long leads to a rubbery texture.

Tip: Aim for a light golden-brown for the best texture.

Ignoring Temperature

Grilling on low heat makes for uneven cooking.

Tip: A medium-high grill creates the perfect sear.

Using Soft Halloumi

Soft cheese may melt rather than grill.

Tip: Stick with firm halloumi for the best results.

Neglecting the Glaze

Skipping the honey glaze means missing out on caramelized sweetness.

Tip: Always brush on the glaze before the final minute of grilling.

FAQs

Can I use other types of cheese?

Yes, other grillable cheeses like queso blanco or feta can be substituted; however, recipes may vary.

How do I know when the halloumi is done?

Look for a golden-brown crust; it should be warm and slightly soft inside.

Can I prepare this dish in advance?

You can marinate the halloumi prior to grilling, but cooking is best done just before serving.

What drinks pair well with this dish?

Light white wines or even cucumber-infused cocktails are refreshing accompaniments.

Is this dish suitable for vegetarians?

Absolutely! Halloumi is made from sheep’s or goat’s milk, making it a vegetarian-friendly choice.

Flavor-Packed Indulgence Awaits

Once everything comes off the grill and the glaze settles in, the plate feels quietly satisfying—sweet, salty, and warm in all the right ways. It’s the kind of dish that fits easily into a relaxed table, no fuss needed. Enjoy.