Grilled Halloumi with Lime and Chilli Marinade

Elevate Your Cheese Game – Grilled Halloumi with Lime & Chilli Marinade

Indulge in the tantalising flavours of grilled halloumi with a zesty lime and chilli twist! This simple yet irresistible recipe takes your cheese experience to the next level.

Originating from Cyprus, halloumi boasts a firm texture and salty taste. It is one of those cheeses that simply begs to be fried! It maintains its shape well and readily absorbs marinades, akin to a cloth soaking up water. So why settle for ordinary when you can turn it into something extraordinary? Marinate it in a vibrant blend of lime and chilli for a burst of flavour that will leave you craving more. Grilling transforms it into golden, caramelised perfection, creating a tantalising contrast of textures that simply tantalises the taste buds. While some may opt to pan-fry their halloumi on a dry pan, I always prefer adding a splash of olive oil for that extra fruity flavour.

This dish isn’t just delicious; it’s also incredibly easy to make. Just marinate, grill, and serve with a side salad in a toasted pitta for a satisfying meal that’s sure to impress. Or place it on a piece of toasted sourdough bread alongside freshly sliced avocado.

Experience the addictive joy of grilled halloumi with lime and chilli marinade. It’s definitely a moreish way to enjoy cheese. Try it once, and you’ll be hooked!

What’s halloumi cheese and What Does it Tastes like?

Halloumi cheese, originating from Cyprus, earns its fame for its remarkable characteristics. Crafted from a blend of goat’s, sheep’s, and sometimes cow’s milk, halloumi boasts a distinctively firm texture and a high melting point, setting it apart from other cheeses.

What truly sets halloumi apart is its versatility in cooking. Unlike softer cheeses that would melt away on a hot grill, halloumi holds its shape, allowing for various cooking methods such as pan-frying, roasting, or grilling. This unique trait opens up a world of possibilities, making halloumi a favourite among chefs and home cooks alike.

Halloumi offers a delightful combination of saltiness and savouriness, with a subtle hint of tanginess that adds depth to any dish. Its slightly funky undertones contribute to its distinct character, making each bite a memorable experience.

Whether you’re a vegetarian looking for a hearty protein alternative or simply a cheese lover eager to explore new flavours, halloumi is a must-try. Perfect for summer barbecues or everyday cooking adventures, halloumi promises to elevate your creations and delight your taste buds with its unique charm. So, why not add a touch of halloumi magic to your next meal?

Ingredients Used to Make Grilled Halloumi with Lime and Chilli Marinade

• Halloumi Cheese: This mild, firm cheese shines on the grill, showcasing its delightful texture and flavour profile.
• Herbs: Fresh chives and red chillies contribute bursts of freshness and hints of heat, elevating the dish with their vibrant flavours.
• Olive Oil: After grilling a touch of olive oil adds a lovely depth of flavour.
• Honey: While optional, drizzling honey adds delightful sweetness to balance the savoury notes of the halloumi.
• Lemon Juice: Squeezing lemon wakes up the taste buds, perfectly complementing the richness of the halloumi.

For the Marinade :

Unlock the full potential of your grilled halloumi with this tantalising marinade recipe. Bursting with vibrant flavours, it’s sure to elevate your cheese game to new heights. Here’s what you’ll need:

• Sumac: Add a tangy, citrusy note that brightens up the dish.
• Aleppo chilli flakes: Infuse a subtle heat with a hint of fruity sweetness.
• Cumin: Provide earthy warmth and depth of flavour.
• Pomegranate molasses: Add a rich, sweet-tart complexity that balances the savoury elements.
• Ground coriander: Offer a fresh, citrusy aroma and a mild, nutty flavour.
• Cinnamon powder: Impart a warm, comforting spice that enhances the overall profile.
• Fresh red chilli: Add a kick of heat and a pop of vibrant colour.
• Salt and pepper to taste: Season to perfection, enhancing the natural flavours of the ingredients.
• Olive oil: Bind the marinade together and add a luscious, fruity richness to the mix.

How to Make Grilled Halloumi with Lime and Chilli Marinade

Firstly, soak the wooden skewers in cold water for 30 minutes. Then, cut the halloumi into rectangle shapes.

Next, mix together the sumac, Aleppo chilli flakes, cumin, pomegranate molasses, coriander, cinnamon, and the chilli in a bowl with the olive oil. Season with salt and pepper. Brush or pour the marinade onto the halloumi pieces. Allow it to sit for 20 minutes. Now, thread the halloumi onto the soaked skewers.

Heat a grill pan over medium-high heat or fire up your barbecue. Grill the skewers for 2-3 minutes on each side until charred and the halloumi has softened. Remove from the heat, drizzle with olive oil, honey (if using), and freshly ground black pepper. Sprinkle with chopped chillies and chives, then serve.

This way, you’ll enjoy deliciously grilled halloumi skewers with a burst of flavour in every bite.

Ways to Serve Grilled Halloumi

1. Appetiser: Arrange grilled halloumi on a plate alongside pitta, homemade naan, or toasted bread slices. Serving halloumi as a starter is my personal favourite.
2. Grilled Halloumi Salad: Cut the grilled halloumi into bite-sized pieces and add them to your favourite salad. Whether it’s a Authentic Lebanese Tabbouleh Salad , Marinated Beetroot Salad with Red Onions or an Fattoush, the addition of grilled halloumi adds a delicious twist.
3. Grilled Halloumi Sandwich: Fill a pitta or sandwich with grilled halloumi and thinly sliced, roasted, or grilled vegetables. Add a smear of Hummus for a satisfying vegetarian main. You can even create Grilled Halloumi Crostini with Harissa for a unique twist!
4. Or try our Halloumi Pakoras recipe.

These versatile serving ideas are sure to impress your guests and satisfy your cravings for delicious halloumi dishes.

Few Tips and Tricks to Make Grilled Halloumi with Lime and Chilli Marinade:

• Slice in Advance: You can slice the halloumi up to 3 days in advance. Simply rewrap it and refrigerate until you’re ready to grill.
• Soak Wooden Skewers: Reduce fire hazards by soaking wooden skewers in water before using them. This process makes the skewers flame-resistant, minimising the risk of accidents.
• Choose the Right Halloumi: Opt for high-quality halloumi cheese with a firm texture, as it grills better without falling apart.
• Score the Halloumi: Score the halloumi slices before marinating to allow the flavours to penetrate deeper into the cheese, enhancing its taste.
• Preheat the Grill: Preheat your grill to medium-high heat to ensure even cooking and prevent the halloumi from sticking.
• Grill Carefully: Place the marinated halloumi slices on the grill and cook for 2-3 minutes on each side or until charred grill marks appear. Avoid flipping the halloumi too frequently to prevent it from breaking apart.
• Serve Hot: Remove the grilled halloumi from the grill and serve immediately while it’s hot and gooey. Drizzle with extra marinade or a squeeze of lime juice for an added burst of flavour.

Storage and Reheating

• Storage: Refrigerate any leftovers for up to 2 days to maintain freshness.
• Reheating: When ready to enjoy leftovers, simply rewarm the halloumi in a nonstick skillet over medium heat until heated through.
• Freezing: Halloumi cheese can be frozen for future use. Freeze slices of uncooked halloumi cheese in a vacuum-sealed bag or airtight container for up to 6 months. Thaw in small batches as needed, then grill to perfection.

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

.

Grilled Halloumi with Lime and Chilli Marinade

Serves: 4 Prep Time: 10 Minutes Cooking Time: 7 Minutes 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Pin

Print

Ingredients

• 500g halloumi
• ½ red chilli, deseeded and finely chopped
• 1 tbsp chives chopped
• Olive oil to drizzle
• Honey  to drizzle (optional)

For the Marinade 

• • 1 tsp sumac
  • ½ tsp aleppo chilli flakes
  • ½ tsp cumin powder
  • 2 tsp pomegranate molasses
  • 1 tsp ground coriander
  • ½ tsp cinnamon powder
  • ½ red chilli, deseeded and finely chopped
  • Salt and pepper to taste
  • 2 tbsp olive oil

method

1. Soak 16 wooden skewers in cold water for 30 minutes. Cut the halloumi into rectangle shapes and thread onto the skewers
2. Mix together the sumac, aleppo chilli flakes, cumin, pomegranate molasses, coriander, cinnamon and the chilli in a bowl with the olive oil and season with salt and pepper.
3. Brush the marinade spice mix onto the halloumi pieces. Heat a grill pan over medium-high heat or start up your barbecue.
4. Grill the skewers for 2-3 minutes on each side, until charred, and the halloumi has softened.
5. Remove from the heat, drizzle with olive oil, honey (if using) and freshly ground black pepper. Sprinkle with chopped chillies and chives and serve.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!