Grilled Halloumi Bites with Spicy Mayo

How to Make Grilled Halloumi Bites with Spicy Mayo

1. 1

   Step 1: Cube and marinate the halloumi

   Active 8 min · Passive 10 min

   Pat the halloumi dry and cut it into 24 roughly 1-inch (2.5 cm) cubes. In a medium bowl whisk 1 tablespoon of the lime juice with the olive oil, smoked paprika, and black pepper; toss the cubes gently to coat so each cube gets a thin film of the marinade. Let the coated cubes rest briefly while you prepare the dip — about 10 minutes of passive marinating so the lime and paprika surface-flavor the cheese.

   For this step

   • 16 oz (2 x 8 oz blocks)Halloumi cheese
   • 2 tbspOlive oil
   • 1/2 tspSmoked paprika
   • 1/4 tspBlack pepper
   
2. 2

   Step 2: Make the spicy sriracha-lime mayo

   Active 5 min

   In a small bowl whisk together the mayonnaise (1/2 cup), sriracha (2 tablespoons), the remaining 1 tablespoon of lime juice, and honey (1 teaspoon) until smooth and balanced. Taste and adjust heat by adding more sriracha a 1/2 teaspoon at a time if you want it spicier; set the dip in the fridge while the grill heats.

   For this step

   • 1/2 cupMayonnaise
   • 2 tbspSriracha
   • 1 tspHoney
   
3. 3

   Step 3: Grill the halloumi cubes

   Active 10 min

   Preheat the grill to medium-high (about 400–450°F / 200–230°C). Arrange the marinated halloumi cubes in a single layer on a grill-safe basket or on skewers spaced so there’s a little air around each cube; place over direct heat and grill 2–3 minutes per side, rotating every 2–3 minutes, until each side has deep golden char marks and the edges are crisp (total grilling time ~8–10 minutes). Use tongs to turn and avoid dropping cubes between flips.
   
4. 4

   Step 4: Plate and serve with spicy mayo

   Active 2 min

   Transfer the grilled halloumi bites to a serving platter and serve immediately with the chilled sriracha-lime mayo for dipping. Makes 24 finished halloumi bites; serve 3 bites per serving (serves 8). Refrigerate any leftovers within 2 hours and use within 3–4 days; reheat leftovers to 165°F/74°C before serving.
   

1. Pat the halloumi dry and cut it into 24 roughly 1-inch (2.5 cm) cubes. In a medium bowl whisk 1 tablespoon of the lime juice with the olive oil, smoked paprika, and black pepper; toss the cubes gently to coat so each cube gets a thin film of the marinade. Let the coated cubes rest briefly while you prepare the dip — about 10 minutes of passive marinating so the lime and paprika surface-flavor the cheese.
2. In a small bowl whisk together the mayonnaise (1/2 cup), sriracha (2 tablespoons), the remaining 1 tablespoon of lime juice, and honey (1 teaspoon) until smooth and balanced. Taste and adjust heat by adding more sriracha a 1/2 teaspoon at a time if you want it spicier; set the dip in the fridge while the grill heats.
3. Preheat the grill to medium-high (about 400–450°F / 200–230°C). Arrange the marinated halloumi cubes in a single layer on a grill-safe basket or on skewers spaced so there’s a little air around each cube; place over direct heat and grill 2–3 minutes per side, rotating every 2–3 minutes, until each side has deep golden char marks and the edges are crisp (total grilling time ~8–10 minutes). Use tongs to turn and avoid dropping cubes between flips.
4. Transfer the grilled halloumi bites to a serving platter and serve immediately with the chilled sriracha-lime mayo for dipping. Makes 24 finished halloumi bites; serve 3 bites per serving (serves 8). Refrigerate any leftovers within 2 hours and use within 3–4 days; reheat leftovers to 165°F/74°C before serving.