If you haven’t marinated Halloumi before then I’ll let you into a little secret. It really is the best way to enjoy this tangy and salty cheese. Here I have given you 2 of my favourite Greek-style marinades which can be enjoyed as a fantastic vegetarian main or added to salads and flatbreads for a lighter meal.
Halloumi is a fairly recent addition to our meals. We discovered it a few years ago when were in Greece and we haven’t looked back.
I love the light and fresh flavours of the Mediterranean and so I was inspired to use 2 of my favourite Greek marinades (which I always buy packets of when I’m in Greece) in this halloumi recipe. The first marinade is based on the typical flavours you would find in a souvlaki recipe and the second marinade is more akin to gyros flavours.
The winning combination of olive oil, garlic and herbs, combined with a little zesty lemon, work really well together in both of these recipes. And again they are both really quick and simple to make. The gyros herb mix can even be made in advance and stored for months. That way you always have some available to marinade your halloumi or even meat and fish!
What is Halloumi
Halloumi cheese is a Cypriot cheese, that is traditionally made from a mixture of goat and sheep’s milk. However most of the cheese available here in the UK tends to also include cows’ milk as well.
Halloumi has been brined in a salt solution and is a semi-hard cheese that has a slightly squeaky texture to it. It’s suitable for vegetarians but not for Vegans. Halloumi also has a high melting point which makes it perfect for frying and grilling.
Can you eat Halloumi raw?
Yes, you can eat halloumi raw or uncooked. However, because of its high melting point, it is a fantastic cheese for marinating and cooking with.
Grilled or Fried halloumi helps to bring out the salty flavours, softens the cheese slightly and in my opinion makes it a much tastier option.
What you will need to make Marinated Halloumi
- Halloumi Cheese
- A semi-hard cheese made from the milk of goats, sheep, and/or cows.
- It has a higher melting point so it can be cooked without losing its shape.
For the Base Marinade you will need
- Extra Virgin Olive Oil
- Rich in healthy monounsaturated fats and antioxidants
- Also it is slightly higher in saturated fats compared to rapeseed or other vegetable oils which you may want to consider.
- Garlic
- An absolute seasoning winner, adds a great kick to the dish and is full of vitamin c
- Lemon Juice
- Adds a wonderful zesty zing to the marinades
- Plus adds a little extra dose of vitamin C
- Lots of Salt & Pepper
For the Souvlaki style marinade
All you need is to add dried oregano to the base ingredients listed above.
Dried Organo is one of my favourite herbs and is a very typical seasoning in Greek dishes.
It has quite an earthy and pungent flavour
For the Gyros style marinade
All you need to add to the base marinade ingredients above is some of my gyros herb mix.
This is a mix of dried oregano, paprika, cumin, dried rosemary and thyme
How to make the Gyros herb mix
Add 2 tbsp of oregano, 2 teaspoons of paprika, 1 tsp of cumin, 1/2 tsp rosemary, 1tsp thyme, 1 tsp salt and 1/2 teaspoon of black pepper into a bowl and mix well.
Store in an airtight bag or container for up to 6 months.
How to make and cook marinated halloumi
This is really a very simple recipe to bring together. But you do need to make this in advance so that the marinade has time to work its magic.
Ideally, marinate the halloumi the night before you want to cook it.
Start by mixing all the marinade ingredients together in a bowl. Place the blocks of halloumi into a small sealable bag and pour in the prepared marinade. Seal the bag and then make sure the marinade rubs all over your halloumi blocks.
Pop the bag(s) back into the fridge for a few hours or preferably overnight.
Once you are ready to cook the halloumi, slice your cheese block into 3-4cm slices. Then heat a nonstick frying pan on high. When hot add your slices of cheese and fry for 1-2 minutes on each side. Baste the slices with any leftover marinade from the bag while cooking.
Serve immediately!
Serving suggestions and tips
Use a wave cutter – This is one of my favourite tools in the kitchen. Not only does it make your vegetables look beautiful but it is the perfect way to cut halloumi.
This cutter creates ridges that when fried or grilled give your halloumi slices a lovely chargrilled look to them.
Double up the gyros herb mix – This dried mix will keep and can be stored in the cupboard for over 6 months, so make extra so that you can always have some to hand!
There are lots of ways to enjoy marinated halloumi but here are some of my favourites:
As part of a main vegetarian meal served with
- Harissa Roast Potatoes – for a spicy and crispy addition to your meal
- Greek Lemon Roast Potatoes – This is a really easy and delicious recipe from Recipe Tin Eats
- a Big Greek salad – I love this recipe from the Ambitious Kitchen with its added crunchy peppers and chickpeas.
- A leafy green salad like my Herby Green Bean Salad or Roasted Peppers Salad with Aubergine.
- With a healthy Homemade Bean Burger in a wholemeal pitta and lots of salad
- As part of a nourishing bowl, loaded with vegetables like deliciously crunchy and nutritious Pickled Red Cabbage Roasted Green Beans and Tomatoes and Lemon Chickpea Couscous, plus a big dollop of humous and homemade tzatziki
You could also simply serve this marinated halloumi with a mixed salad or on top of a warm wholemeal flatbread. Simply add some lettuce, cucumber tomato, olives, and hummus along with a yoghurt topping to dress it up a bit.
Diabetes Note
Halloumi is a protein-rich alternative to meat however it does have high salt and saturated fat content. So probably not a cheese you want to eat every day.
This marinated Halloumi is a diabetic carb count free recipe, so eat it however you like. It is delicious served with plenty of vegetables and some complex carbohydrates like wholemeal flatbread, brown rice or potatoes.
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Marinated Halloumi – 2 Greek Style Recipes
2 of my favourite Greek-style marinades which can be enjoyed as a fantastic vegetarian main or simply added to salads and flatbreads.
4
servings5
minutes5
minutes4-6
hours10
minutesKeep the screen of your device on
Ingredients
2 blocks halloumi
- Souvlaki Style Marinade
30 ml extra virgin olive oil
1 clove garlic, crushed
1/2 lemon, juice
1 tbsp dried oregano
salt and pepper
- Gyros Style marinade
30 ml extra virgin olive oil
1 clove garlic, crushed
1/2 lemon, juice
2 tbsp Gyros herb mix, see how to make in the tips
salt and pepper
Directions
- Start by mixing all the marinade ingredients together in a bowl, with plenty of salt and pepper.
- Place the blocks of halloumi into a small sealable bag and pour in the prepared marinade. Seal the bag and then make sure the marinade rubs all over your halloumi blocks.
- Pop the bag(s) back into the fridge for a few hours or preferably overnight.
- Once you are ready to cook the halloumi, slice your cheese block into 3-4cm slices.
- Heat a nonstick frying pan on a high heat. When hot add your slices of cheese and fry for 1-2 minutes on each side. Baste the slices with any leftover marinade from the bag whilst cooking.
- Serve immediately!
Tips and Notes
- To make the Gyros Herb Mix – Add 2 tbsps of oregano, 2 tsp of paprika, 1 tsp of cumin, 1/2 tsp rosemary, 1 tsp thyme, 1 tsp salt and 1/2 tsp of black pepper into a bowl and mix well.
Store in an airtight bag or container for up to 6 months.
- Diabetes Note – This marinated Halloumi is a diabetic carb count free recipe. But is delicious served with vegetables and complex carbohydrates like wholemeal flatbread, brown rice or potatoes.
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