Halloumi Souvlaki

This Halloumi Souvlaki is my meat-free take on a Greek favourite: golden grilled halloumi wrapped in soft flatbread with tzatziki, sun-dried tomato tapenade and roasted aubergine. Souvlaki simply means small skewers, and swapping in halloumi makes it just as satisfying as the classic pork or chicken version.

It is an easy one to put together. Use shop-bought flatbread to keep things quick, or make my Greek Flatbread from scratch. I will also share how I prepare the halloumi before grilling so it holds its shape and stays lovely inside.

Turning it into a bigger spread? Serve it alongside my Greek Moussaka.

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What is Greek Souvlaki?

Souvlaki means little skewer, and that is the whole definition. Small pieces of something are threaded onto a skewer and grilled hard over a flame, then either eaten straight off the stick or pulled into warm flatbread with tzatziki, onion, tomato and, in Athens, a few hot chips.

Because the name describes the method and not the filling, it travels. Chicken, pork, lamb and beef are the usual ones, and halloumi works for the same reason they do: it takes fierce heat, colours properly and holds its shape on a skewer. Halloumi souvlaki is a grilled halloumi wrap built the same way a meat souvlaki is, and in Greece a meat-free one is sold quite happily under the same name.

A Journey Through Souvlaki’s Rich History

Souvlaki has been a favourite Greek street food since ancient times - small pieces of meat (or, in this case, halloumi) grilled on skewers over an open flame. Today it is enjoyed in tavernas and homes far beyond Greece.

Classic Varieties of Greek Souvlaki

Greek cuisine’s gem, souvlaki, comes in numerous variations, each offering a unique taste experience. The chicken variant, known as “kotopoulo souvlaki,” is soaked in a tangy mix of lemon and olive oil. Meanwhile, the pork souvlaki, termed “hirino souvlaki,” is enriched with a medley of spices and herbs.

Additionally, the beef souvlaki, called “moschari souvlaki,” captivates with its deep marination in red wine, complemented by fragrant rosemary. Not to forget, there’s also the halloumi souvlaki, “souvlaki halloumi,” a lovely vegetarian option where the brined cheese is grilled to perfection, adding a creamy texture and salty tang to the mix.

Souvlaki or Gyros? They Are Not the Same Thing

The two turn up side by side on the same menus, wrapped in the same pita with the same tzatziki, onion and chips, which is exactly why people mix them up. The difference is not what is in the wrap. It is how the filling was cooked.

• Souvlaki is small pieces threaded onto a skewer and grilled over charcoal. The word means little skewer, and in much of Greece the skewer itself is called a kalamaki.
• Gyros is meat stacked in a cone on a vertical rotisserie and shaved off in strips as it turns. The name comes from the Greek for turn, which is the same root as gyroscope.

So a halloumi version can really only be a souvlaki. You cannot stack cheese on a rotisserie and shave it, but you can absolutely thread it onto a skewer and grill it. If you have seen a halloumi gyros on a menu, what you are being sold is grilled halloumi in a pita, which is this recipe under a name borrowed from its neighbour.

What is Halloumi Cheese?

Halloumi cheese, a lovely product of sheep’s and goat’s milk, has a high melting point. This characteristic makes it exceptionally suitable for grilling, frying, and roasting. Notably, its unique properties make it an ideal choice for a vegetarian version of souvlaki. Originating from the sunny landscapes of Cyprus, the warm climate and traditional production techniques have endowed it with a distinctive flavour and texture.

Written references to halloumi in Cyprus date back to at least the sixteenth century. From there it spread across the Mediterranean and into the cooking of Greece, Turkey and the wider Middle East, and today it is enjoyed by food lovers around the world.

Is Halloumi Greek or Cypriot?

Cypriot, and it is worth being straight about that, because Greek halloumi is what most people type into a search box. Halloumi is a Cypriot cheese with centuries of history on the island, and since 2021 it has held protected status in the EU, which means cheese sold there as halloumi has to be made in Cyprus to a set recipe.

What makes this dish Greek is everything around the cheese. The souvlaki format, the flatbread, the tzatziki, the red onion and the char off a hot grill are all Greek, and halloumi has been eaten across Greece for so long that nobody there treats it as a foreign ingredient. Calling it a Greek halloumi souvlaki is fair. Calling halloumi a Greek cheese is not quite.

It matters at the shelf, too. Anything labelled grilling cheese, halloumi-style or Cypriot-style is usually made outside Cyprus, often from cow’s milk alone, and it behaves differently: softer, blander, and more inclined to slump than to squeak. It will still cook, but if a halloumi has ever disappointed you, the label is the first place to look.

A Closer Look at the Ingredients

• Halloumi - the star: a firm, salty cheese that grills without melting. Soak it briefly if yours is very salty.
• Aubergine - grilled until soft and lightly smoky.
• Sun-dried tomatoes - sweet, intense little bursts of flavour.
• Tapenade - a savoury sun-dried tomato and caper spread that ties it all together.
• Greek flatbread or pita - warm, to wrap everything up.
• Tzatziki - cool, garlicky yoghurt to finish.

Halloumi Cheese Soaking Technique

Soaking halloumi cheese in water before grilling is a simple trick I love using in my kitchen. It helps remove excess salt, making the cheese less salty and more versatile for different dishes. Plus, soaking softens the texture, giving it a deliciously enjoyable bite. Think of it as a dial rather than a fixed rule. Five or ten minutes softens the cheese and takes the edge off. Twenty to thirty minutes, which is what I use in the recipe below, gives you a noticeably milder slice. If your halloumi is a really salty one and you want it properly toned down, it needs a few hours in cold water, changed once. Remember, the longer you soak, the more salt you’ll draw out, so you can easily adjust the saltiness to your liking!

When I visited Cyprus, I noticed that the fresh halloumi served there was much less salty than many of the packaged varieties I buy in the UK. Fresh halloumi is generally milder, whereas halloumi stored or matured in salted whey develops a stronger, saltier flavour. Brining also helps preserve the cheese and extend its shelf life.

Greek Flatbread or Pita Bread

I always recommend making your own flatbread for the best flavour and freshness, but if you can find a high-quality pre-made option, feel free to use it. My recipe for Greek Flatbread is simple and requires minimal effort - it can be prepared right in a pan on the stove. Enjoy the authentic taste of freshly made flatbread with just a few ingredients and easy steps!

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Homemade Tzatziki Sauce

Tzatziki is definitely one of my all-time favourite sauces, and for a good reason! It’s fresh, healthy, and full of flavour, making it incredibly versatile in the kitchen. I remember the first time I tasted it during a trip to Greece; the cool, creamy texture combined with the zing of garlic and the freshness of cucumber was an unforgettable experience. Since then, I’ve been hooked and love making it at home to recreate those Mediterranean vibes.

How to use Tzatziki

I use Tzatziki as a side for just about anything - grilled meats, roasted vegetables, or even just as a delicious dip with warm pita bread. It brings a refreshing balance to any meal, cutting through rich flavours and adding a touch of brightness. My recipe for homemade tzatziki is about as simple as it gets: cucumber, thick Greek yoghurt, fresh garlic and dill. It takes only minutes to prepare, but its impact on any dish is incredible!

What Is Tapenade?

Tapenade is one of those lovely spreads that instantly transport you to the sun-drenched shores of the Mediterranean, where its rich flavours originate. This traditional condiment, hailing from the beautiful region of Provence in southern France, is primarily crafted from olives, capers, and a few simple yet flavourful ingredients. The name “tapenade” itself comes from the Provençal word for caper, “tapeno,” which hints at its historical roots and unique character.

What fascinates me most about tapenade is its versatility. Originally, it was created to capture the essence of summer flavours and preserve them for the colder months. It began as a condiment to enhance the flavour of meats, but over time, it has evolved into a much-loved spread for bread, crostini, and a variety of dishes. I’ve experimented with many variations, and I love how you can mix in ingredients like sun-dried tomatoes, fresh herbs, or even nuts to create new flavours and textures.

For me, tapenade is the perfect companion to dishes like my Halloumi Souvlaki. Its bold, salty, and savoury notes add a new dimension of flavour that takes the dish to another level. Whether you’re using it to add a punch to your main course or simply spreading it on some crusty bread, tapenade always delivers that burst of Mediterranean magic. Once you try it, you’ll see why it’s such a staple in my kitchen!

Ingredient Substitutions

• Halloumi Grilling cheese, Cypriot-style cheese or Greek saganaki cheese all behave the same way under heat. Firm smoked tofu works for a vegan version and takes char just as well, though it needs a little more oil.
• Aubergine Courgette cut into long strips roasts in about half the time. Roasted red pepper or portobello mushroom both give you the same soft, savoury layer against the salty cheese.
• Sun-dried tomato and caper tapenade A classic black olive tapenade is the obvious swap, or use red pepper hummus if you want something milder. Shop-bought sun-dried tomato pesto does the job on a weeknight.
• Greek flatbread Pita, naan, a tortilla or any soft flatbread. Warm whatever you use in a dry pan first, or it will crack when you fold it.
• Tzatziki Thick Greek yoghurt with grated garlic and a squeeze of lemon gets you most of the way there. Dairy-free yoghurt works for a vegan build.
• Balsamic glaze Two teaspoons of brown sugar dissolved in two tablespoons of balsamic vinegar, which is what the recipe card tells you to do anyway if you have no glaze in the cupboard.

Equipment You Will Need

How to Make Halloumi Souvlaki, Step by Step

Full quantities are in the recipe card below. Nothing here takes long, but the soak at the start is what decides whether the halloumi tastes seasoned or simply salty.

1. Soak the halloumi if it is a salty block. Slice it into centimetre pieces and give it twenty to thirty minutes in cold water, then drain and pat it thoroughly dry. Twenty to thirty minutes noticeably softens the salt without washing out the flavour; five or ten barely touches it, and a few hours will actually de-salt it if that is what you want. Drying matters just as much, because wet halloumi will not char.
2. Roast the aubergine hot. Oven to 240C. Toss the slices with a tablespoon of the olive oil, the balsamic glaze, salt, pepper and oregano, and spread them out in a single layer. A hot oven and space around each slice is what gives you caramelised edges rather than something pale and steamed.
3. Grill the halloumi until it chars. Brush with the remaining oil and give it eight to ten minutes at 240C, until golden with dark edges. Those charred spots are most of the flavour, so take it further than feels comfortable.
4. Blitz the tapenade. Sun-dried tomatoes and capers into a rough, spreadable paste. Rough rather than smooth: you want texture in the wrap, not a puree.
5. Build the wrap. Warm the flatbreads on both sides in a dry pan, spread each with the tapenade, then layer on the roasted aubergine, the grilled halloumi, the red onion rings and a generous spoon of tzatziki. Warming the bread first is what stops it cracking when you fold it, and the tzatziki goes on last so it stays cool against the hot cheese.

Recipe Card for Halloumi Souvlaki

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Tips for the Best Halloumi Souvlaki

• Eat it the moment it comes off the heat. This is the one rule that matters more than any other with halloumi. Hot, it is soft with a gentle squeak. Ten minutes later it firms up and turns rubbery, and no amount of reheating brings it back. Have the flatbread warm, the tapenade spread and the tzatziki out before the cheese goes anywhere near the heat.
• Dry it properly or it will not colour. Halloumi comes out of brine wet, and if you soaked it, wetter still. Pat every face of every slice with kitchen paper. Wet cheese steams, and steamed halloumi stays pale and squeaks unpleasantly.
• If it crumbles when you thread it onto a skewer, it is too thin and too cold. This is the single most common complaint about halloumi on skewers, and it has two easy fixes. Cut it thicker for skewering, around 2 cm rather than the 1 cm the recipe uses for oven slices, and let the block sit in warm water for five minutes first, which softens it just enough to take a skewer without splitting. Twist the skewer through rather than forcing it straight in.
• Soak wooden skewers for half an hour before they go near a barbecue, or they will burn through and drop the cheese into the coals. Two skewers side by side through each piece stops it spinning when you turn it.
• Do not salt anything else. The halloumi is brined, the capers are brined and the sun-dried tomatoes are salted, so the quarter teaspoon on the aubergine is all this wrap needs. Season at the end if it wants it, not before.
• The pan is a perfectly good option. The recipe gives you the oven, the air fryer and the barbecue, but two to three minutes a side in a hot dry frying pan is how most people cook halloumi and it gives the best crust of the lot. Watch it rather than the clock, and pull it when it is deep golden.

Storing, Freezing and Reheating

• Uncooked halloumi keeps for months unopened. Once the packet is open, keep it submerged in its own brine in a sealed tub in the fridge and use it within a week or so. If the brine has gone, salted water does the same job.
• Freezing halloumi works well, which surprises people. Slice it first, layer the slices with parchment so they do not weld together, and freeze for up to three months. Thaw it in the fridge overnight. It comes out very slightly firmer, which makes no difference at all once it is grilled.
• Cooked halloumi does not keep, and this is the honest answer rather than the convenient one. Chilled and reheated it goes tough and squeaky. If you have leftovers, chop them cold into a salad rather than trying to bring them back. A quick blast in a hot dry pan is the least bad option.
• The components keep far better than the finished wrap. Tapenade lasts a week in the fridge under a film of oil, tzatziki two to three days, and the roasted aubergine three days. Grill the cheese fresh and you have a five-minute assembly.
• Do not build the wraps ahead. Tzatziki against warm flatbread turns it soggy within the hour. Lay everything out and let people roll their own.

What to Serve With Halloumi Souvlaki

🍽 Pile the grilled halloumi into warm Greek flatbread or pita with a generous spoonful of cool homemade tzatziki, plus a crisp Greek salad and some lemony roasted potatoes for a proper mezze-style spread. For a bigger Greek feast, serve it alongside a rich Greek Moussaka.

FAQ for Halloumi Souvlaki

Is halloumi souvlaki vegetarian?

Yes, grilled halloumi takes the place of the meat, so it is a hearty vegetarian souvlaki that even meat-eaters love. One thing worth checking, though: halloumi is not automatically vegetarian. Some producers still set it with animal rennet, and the packet is the only way to tell. Most of the big Cypriot brands on UK shelves use a non-animal rennet and say so on the label, but it varies by brand, so look before you buy if it matters to you.

Does halloumi melt when you grill it?

No, and that is the magic of it. Halloumi has a high melting point, so it holds its shape and turns golden and crisp on the outside while staying soft and squeaky inside - perfect for grilling or frying.

Do I need to soak the halloumi first?

Only if yours is on the salty side, and how long depends on what you want. Twenty to thirty minutes in cold water, as in the recipe, softens it and takes the sharpness down a step. A quick five minutes barely touches the salt but does soften the texture. Genuinely drawing the salt out takes a few hours, changing the water once. Whichever you choose, drain it and pat it thoroughly dry before it meets the pan, or it will steam instead of browning.

What do I serve with halloumi souvlaki?

Warm Greek flatbread or pita, a generous dollop of tzatziki, and a crisp Greek salad. Chips or lemon potatoes on the side make it a proper feast.

Can I make it ahead?

Make the tzatziki and roast the vegetables ahead, then grill the halloumi fresh just before serving so it stays golden and soft - halloumi is best eaten hot.

What exactly is souvlaki?

Souvlaki simply means “little skewer” in Greek, and that is worth knowing, because it describes the method rather than the meat. Traditionally it is small pieces grilled on a skewer and served with warm flatbread, salad and a garlicky yoghurt sauce. Meat-free versions are sold in Greece too, so halloumi on a skewer has every right to the name. Nobody in Athens is going to arrest you for it.

Can I make halloumi souvlaki without a barbecue or skewers?

Absolutely. A hot griddle pan or frying pan on the stove gives you the same golden, crisp halloumi - just cook the pieces flat and turn them. You can also cook them under the grill or in an air fryer. The skewers are mostly to make them easy to flip on a BBQ, so skip them if you like.

Can I make it vegan?

Halloumi is a dairy cheese, so for a vegan version swap it for firm grilled tofu or a plant-based halloumi, and use a dairy-free yoghurt in the tzatziki. The marinade and vegetables stay exactly the same.

Is halloumi souvlaki keto or low-carb?

Halloumi is naturally low in carbs and high in protein, so it is great for keto and low-carb eating - just serve it over a Greek salad instead of in flatbread, and it becomes a satisfying low-carb meal.

Can I make halloumi souvlaki in the air fryer?

Yes. Slice the halloumi about 1 cm thick, brush or spray it lightly with oil, and air-fry at 200°C (400°F) for 8-10 minutes, turning once, until golden and crisp at the edges. The air fryer gives you that lovely golden crust with less oil - then pile it into warm flatbread with tzatziki as usual.

Is halloumi healthy? What is the nutrition like?

Halloumi is high in protein and calcium, which makes it a filling vegetarian centrepiece - but it is also salty and fairly high in fat, so it is best enjoyed in moderation. Soaking it in water before grilling (see above) draws out some of the salt, and serving it with fresh flatbread, tzatziki and a crisp salad keeps the whole plate balanced.

Do chips go inside a souvlaki?

In Athens, yes, and it surprises people the first time. The classic souvlaki wrap has a few hot chips tucked in alongside the meat, the tzatziki and the onion, and the contrast of crisp potato against soft flatbread is a big part of why it tastes the way it does at a proper souvlatzidiko. It works just as well with halloumi. Fry or bake a small handful, tuck them in last so they stay crisp, and go easy on the salt because the cheese is bringing plenty of its own.

Why did my halloumi crumble when I put it on the skewer?

Almost always because the slices were too thin, too cold, or both. For skewers, cut the block into chunks around 2 cm thick rather than the thinner slices you would use for the oven, and sit the block in warm water for five minutes first so it softens slightly. Twist the skewer through instead of pushing it straight in, and use two skewers side by side so the pieces cannot spin. It is also brand-dependent: a firm Cypriot halloumi takes a skewer far better than a soft supermarket grilling cheese.

Where do I buy halloumi, and is grilling cheese the same thing?

In UK supermarkets it sits with the speciality cheeses, usually near the feta, in a vacuum pack with brine. Elsewhere it is often sold as grilling cheese, which is the shelf name for the same style of cheese but not necessarily the same product. Genuine halloumi is made in Cyprus, traditionally with a mix of sheep and goat milk. Grilling cheese is often cow’s milk only, milder and softer, and it slumps more readily under heat. It will work here, it just will not squeak the same way.

Can I freeze halloumi?

Yes, and it is a good way to buy it when it is on offer. Slice it before freezing and layer the slices with parchment, otherwise you get one solid block. It keeps for around three months and should be thawed in the fridge overnight. The texture comes out a touch firmer, which disappears the moment it hits a hot pan. Cooked halloumi is the one thing not worth freezing.

What is the difference between souvlaki and gyros?

Souvlaki is cooked on a skewer over charcoal; gyros is shaved off a vertical rotisserie as it turns. The wrap around them is often identical, which is why the names get used interchangeably outside Greece. Halloumi can only really be souvlaki, since you cannot stack cheese on a rotisserie, though you will still see halloumi gyros on menus. There is more on this further up the page.

A Few Words from the Chef

I’m a big fan of souvlaki - I love those bright, charred flavours - and I love halloumi, so this recipe is a real favourite of mine. Grilled halloumi tucked into warm flatbread was one of the best quick bites I grabbed while I was in Cyprus, and this is my take on bringing it home. Give it a go - I think you’ll love it too. Kali orexi! - Chef Lukasz

More Greek & Halloumi Recipes to Try

If you love halloumi as much as I do, there is plenty more to explore. Try my Grilled Aubergine & Halloumi for a smoky, simple plate, or spoon golden halloumi into a spiced tomato base with my Halloumi & Aubergine Shakshouka. This one is a grilling-season favourite, too - it features in my 10 Best Summer Recipes and Top Street Food roundups.