Halloumi Grill Marks Smoke Boost With Air Fryer Finish
Air fryers are not ideal for grilling halloumi when you want true grill marks and smoky flavor, but there is a precise way to get both while still using your air fryer for crispness.
How to get authentic grill marks on halloumi
Preheat a cast-iron skillet or an outdoor grill to medium-high until the surface is thoroughly hot, which typically takes 5 to 8 minutes; the high, direct heat is what creates distinct grill marks. Pat the halloumi dry, slice it into 1 cm slabs, and lightly brush both sides with a high-smoke-point oil such as avocado or refined olive oil to prevent sticking and promote clear sear lines. Place the halloumi on the hot grates or skillet without moving it for 60 to 90 seconds per side, pressing gently with a spatula to ensure full contact so the marks form evenly without tearing the cheese.
How to add genuine smoky flavor
If using an outdoor grill, close the lid during cooking to trap smoke from the burners or charcoal, or add a small smoker box with wood chips like hickory or apple for mild aromatic smoke. If indoors, heat the cast-iron skillet and add a pinch of smoked paprika or a drop or two of liquid smoke to the oil before placing the halloumi, which infuses a subtle smoky note without burning the cheese. Keep ventilation on high, stand back from any rising smoke, and avoid high flames or excess oil that can sputter; maintain controlled heat to prevent the halloumi from drying out while still absorbing the smoky character.
How to finish in the air fryer for a crisp exterior
Once you have the grill marks and smoke from the skillet or grill, transfer the halloumi to a preheated air fryer set to 375°F for 2 to 3 minutes to crisp the exterior without overcooking the interior. Arrange slices in a single layer with space around them so hot air circulates properly, and monitor closely because halloumi can toughen if exposed too long; remove when the edges look golden and feel slightly firm to the touch. Use heat-resistant tongs, avoid overcrowding, and let the cheese rest on a wire rack for 1 minute to preserve crispness while keeping the grill-marked surface intact.
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