ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Halloumi Pitas

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 30 mins
Yield Serves 4
The saltiness of halloumi cheese is a good balance for the smoky-tasting grilled peppers in this pita sandwich. Be careful not to cut the cheese too thin, or it will be hard to work with on the grill.


  • About 3 tbsp. olive oil, divided
  • 2 pkgs. halloumi cheese (about 8 oz. each), cut into thick slices
  • 4 onion slices (1/4 in. thick)
  • 4 pita breads, cut in half
  • 1/4 cup sliced roasted red peppers, rinsed and patted dry
  • 1/2 cup sliced pepperoncini

Nutrition Information

  • calories 651
  • caloriesfromfat 54 %
  • protein 31 g
  • fat 39 g
  • satfat 19 g
  • carbohydrate 44 g
  • fiber 2 g
  • sodium 1952 mg
  • cholesterol 85 mg

How to Make It

  1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Brush 2 tbsp. oil over cheese and onion. Grill, turning once, until grill marks appear, about 8 minutes. Cut onions in half.

  2. Fill pita halves with equal amounts of cheese, onions, peppers, and pepperoncini. Brush a little oil on outside of pitas, then grill, turning once, until grill marks appear and bread is toasted, about 4 minutes. Serve with mixed olives and a green salad.

  3. Note: Nutritional analysis is per 2 pita halves.