1001 Kitchen Tips #72 - How to make halloumi not stick to the grill pan + awesome halloumi marinade recipe

The flavour in grilled halloumi comes from those bar marks. Kind of annoying when the halloumi sticks to the grill pan and the bar mark layer is left on the pan though, isn't it?

I've tried flouring it, which can also be done with gluten free flour. But after a few rounds your grill pan is clogged up with excess flour, and you might not want an extra flour coating anyway.

Why does halloumi stick to the grill pan?

Try this method instead!

A piece of greaseproof paper directly on to the grill pan. You don't even need to oil it. If the greaseproof paper burns too much after a few rounds of halloumi you can just replace it for a new sheet.

How stress free this makes your life.


Awesome Halloumi Marinade 

2 tbsp Veg oil
2 tbsp Thai style sweet chilli sauce
1 tbsp Light soy sauce
1/2 tsp Lemon grass, finely chopped
1/2 tsp Lemon curd
1 tsp Lemon juice
1 tsp Sherry vinegar
1 tsp Ketchup
1/2 tsp Ginger
1/2 tsp Sriracha

Mix all these ingredients together in a mix bowl. Whisk to combine.
Cut halloumi into slices. Place in a new food safe plastic bag - the marinade gets more contact using a bag. Place haloumi in the bag and the marinade over both sides. Tie it closed carefully - don't want it to leak or damage the slices of halloumi.
Place on a tray in the fridge for as long as you can so the halloumi soaks up maximum flavour. It will keep for 3 days.


Deep Fried Cajun Spiced Halloumi Snax

Cut the halloumi in to chip shapes.
Mix some dried mixed herbs and cajun spice into plain flour.
Dredge the halloumi in the spiced flour and shake off any excess.
Fry at 180 oC for a minute or two till crispy.