Grilled Halloumi with Lemon-Thyme Marinade
Ever since I first enjoyed grilled halloumi in a mezze platter at a Greek restaurant, its complex—yet almost indescribable—flavor has haunted me. I’ve since learned that the word “halloumi” merely refers to the cheese’s shape, not its make. This sheep’s or goat’s milk cheese may begin as a soft curd, but once it’s been heated in a brine solution, it develops a firm, elastic texture. It also develops a slightly browned exterior and a complex, salty taste. The best part? As it grills, the cheese will often squeak! I like to add some citrusy acidity and herbal notes to complement its briny flavor. A simple marinade of lemon, thyme, olive oil, salt, and pepper does the trick. The result: A grilled cheese that’s tangy, savory, and a little bit squeaky.
In the tapestry of culinary history, halloumi cheese stands as an ancient and enigmatic thread. Its origins, like the mist that clings to the Cypriot mountains, are shrouded in mystery. Some speculate that its roots can be traced back to the island of Crete, where it was first crafted by shepherds seeking a way to preserve their precious milk. Others believe that halloumi emerged from the kitchens of medieval monasteries, where it was used as a meat substitute during periods of fasting. Regardless of its exact provenance, one thing is certain: halloumi has become an indispensable part of Mediterranean cuisine, beloved for its unique texture and irresistible flavor.
Grilled Halloumi with Lemon-Thyme Marinade Grilled Halloumi with Lemon-Thyme Marinade Grilled Halloumi with Lemon-Thyme Marinade Grilled Halloumi with Lemon-Thyme Marinade
Prep time: 15 | Cook time: 10 | Serves: 2
Ingredients
  • 1 package (8 ounces) halloumi cheese
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. In a shallow dish, whisk together the olive oil, lemon juice, thyme, salt, and pepper.
  2. Add the halloumi cheese to the marinade and turn to coat.
  3. Cover and refrigerate for at least 30 minutes, or up to overnight.
  4. Preheat a grill or grill pan over medium heat.
  5. Remove the halloumi from the marinade and discard the marinade.
  6. Grill the halloumi for 2-3 minutes per side, or until golden brown and slightly crispy.
  7. Serve immediately with your favorite dipping sauce.
Why It Works
  • The marinade tenderizes the halloumi and infuses it with citrusy and herbaceous flavors.
  • Grilling the halloumi until golden brown and slightly crispy creates a delightful contrast between the soft, yielding interior and the firm, flavorful exterior.
  • The tangy lemon juice and aromatic thyme complement the briny, salty flavor of the halloumi beautifully.