Grilled Halloumi with Tomato and Oregano (Cyprus on a Skewer) 🧀

Name: Grilled Halloumi with Tomato and Oregano (Cyprus on a Skewer)
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 2-4 servings
Cuisine: Cypriot
Ingredients: 225 g block halloumi cheese, cut into 1 cm thick slices; 2 ripe tomatoes, in wedges (or 10 halved cherry tomatoes); 1/4 red onion, in thin rings; 3 tbsp good Cypriot-style olive oil; divided; juice of 1/2 lemon; 1 tsp dried oregano (Cypriot: mint leaves instead or in addition); Optional: a small chili; sliced; capers; fresh parsley

The only cheese that argues back when you bite it — halloumi's tight curd 'squeaks' between your teeth — and the only one you can throw on a grill: its high cooking point means slices caramelize instead of melting into a puddle. On Cypriot tables it arrives at the start of everything: halloumi me teratomates, blistered in its own fat with tomatoes, red onion, dried oregano and lemon, or on skewers straight off the charcoal with a drizzle of the island's peppery olive oil. Protected by EU PDO status since 2014, made from sheep's (and goat's) milk curds cooked in whey. Two rules: never rush the crust, and squeeze lemon at the very end.

Nicosia District Cypriot ⏱ 15 min Easy

Method

1

Pat halloumi slices very dry with paper towels — dry surface = golden crust, wet surface = steam.
2

Heat 1 tbsp oil in a dry, very hot grill pan or cast iron. Grill slices 2-3 min per side without moving them, until dark caramel stripes appear.
3

Meanwhile toss tomatoes, onion, oregano, chili and remaining 2 tbsp oil with a pinch of salt; let stand 5 min to macerate.
4

Plate the cheese, spoon the marinated tomatoes and their oil over, scatter capers/parsley if using, and finish with a squeeze of lemon off-heat.
5

Serve immediately while the crust still squeaks, with crusty bread and — like everywhere in Nicosia — a cold Keo or Leon beer.

Comments

0/500