Herbed Grilled Halloumi With Citrus Drizzle
Herbed Grilled Halloumi With Citrus Drizzle is a Mediterranean recipe categorized as appetizer, side dish, with 30 min of prep, 4 min of cooking, and 34 min total. It yields 4 servings.
Halloumi is seasoned with oregano, thyme, and garlic, then grilled until browned without melting. A lemon-and-orange drizzle adds enough acidity to balance the salty cheese.
Mealtime: Appetizer, Side Dish
Type: Appetizer, Side Dish
Cuisine: Mediterranean
Dietary Preferences: Vegetarian
Cooking Time: Under 30 Minutes
Difficulty Level: Beginner
Seasonal Preference: Summer BBQ
Nutritional Information (per serving)
Calories: 360
Protein: 22g
Fat: 29g
Fiber: 1g
Sodium: 890mg
Ingredients
- 8 oz halloumi cheese, sliced (225g)
- 2 tablespoons olive oil (30mL)
- 1 teaspoon dried oregano (5g)
- 1 teaspoon dried thyme (5g)
- 1 teaspoon garlic powder (3g)
- 1/2 teaspoon salt (3g)
- 1/4 teaspoon black pepper (1g)
- 1 tablespoon fresh lemon juice (15mL)
- 1 tablespoon fresh orange juice (15mL)
- 1 teaspoon lemon zest (2g)
- 1 teaspoon orange zest (2g)
- 2 tablespoons fresh parsley, chopped (8g)
Step by Step Instructions
- Begin by preheating your grill to medium-high heat.
- In a mixing bowl, combine the olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper to create a marinade.
- Gently coat the halloumi cheese slices with the marinade, ensuring all sides are well covered.
- Place the marinated halloumi slices onto the preheated grill.
- Grill the halloumi for about 3-4 minutes on each side, or until it develops a nice golden-brown crust and grill marks.
- While the cheese is grilling, prepare the citrus drizzle by mixing the fresh lemon juice, fresh orange juice, lemon zest, and orange zest in a small bowl.
- Once the halloumi is cooked, remove it from the grill and arrange it on a serving plate.
- Drizzle the citrus mixture over the grilled halloumi slices.
- Finally, sprinkle the chopped fresh parsley on top for a burst of color and flavor before serving.
Nutritional Information
Per serving, this herbed grilled halloumi recipe delivers a flavorful balance of protein and rich fats, with a bright citrus drizzle keeping the bite light.
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 22 g |
| Fat | 29 g |
| Fiber | 1 g |
| Sodium | 890 mg |
Utensils
- Grill pan or outdoor grill grate
- Heatproof spatula or tongs for turning halloumi
- Small mixing bowl for herb-infused oil
- Citrus zester or microplane
- Whisk or fork to combine citrus drizzle
- Cutting board for slicing halloumi and zesting citrus
- Sharp chef’s knife
- Squeeze bottle or small ladle for drizzling sauce
- Serving plate or platter
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Herbed Grilled Halloumi With Citrus Drizzle into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Herbed Grilled Halloumi With Citrus Drizzle gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef’s knife, cutting board, measuring tools, grill or grill pan.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Prep time: 30 minutes. Cook time: 4 minutes. Total time: 34 minutes. Unverified legacy timing has been estimated from the listed method; begin checking at the recipe’s objective doneness cue.
Cooking Questions & Helpful Tips
Can I make this dish ahead of time?
Yes! Grill the halloumi ahead of time and keep it at room temperature for up to 1 hour before serving. The citrus drizzle is best made fresh but can be whisked together and stored in the fridge for up to 24 hours; bring it back to room temperature before drizzling.
What if I don’t have a grill—can I cook halloumi another way?
Absolutely. A cast-iron skillet or nonstick pan works brilliantly. Heat it over medium-high heat with a touch of olive oil and cook for 3 to 4 minutes per side until golden-brown and crispy.
How can I keep the citrus drizzle from overpowering the cheese?
Balance is key. Start with equal parts lemon and orange juice, then taste and adjust—if it’s too tart, add a bit more olive oil or a touch of honey. The zest adds aromatic brightness without adding acidity.
Do I need to pat the halloumi dry before grilling?
Yes, gently patting the slices dry removes excess moisture and prevents splattering, ensuring a crisp, golden crust rather than steaming on the grill.