Chimichurri-Marinated Grilled Halloumi

Name: Chimichurri-Marinated Grilled Halloumi
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 16 oz (two 8-oz blocks) (450 g) halloumi cheese, cut crosswise into slabs about ½ inch (1 cm) thick, patted dry; 1 tbsp (15 ml) neutral oil, such as avocado or canola, for oiling the grill grates; 1 cup, tightly packed (40 g) fresh flat-leaf parsley, leaves and tender stems, washed, very dry, and finely chopped; 3 medium cloves (12 g) garlic cloves, peeled and minced very finely; 2 tsp (2 g) dried oregano, crumbled between your fingers; 3 tbsp (45 ml) red wine vinegar; ½ cup (120 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice, freshly squeezed; ½ tsp (1 g) red pepper flakes; ¼ tsp (1½ g) fine sea salt; ¼ tsp (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Thick slabs of halloumi soak up a bright, garlicky parsley and oregano chimichurri, then grill until golden with crisp, charred edges and a soft, squeaky-tender middle. A reserved portion of the sauce is spooned over at the end for a fresh, herby finish.

Prep: 20 min
Cook: 6 min
Wait: 30 min
Total: 56 min
Makes: 4 servings (about 16 slices halloumi, plus ½ cup extra sauce)

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Ingredients

4 servings

For the halloumi
16 oz (two 8-oz blocks) (450 g) halloumi cheese, cut crosswise into slabs about ½ inch (1 cm) thick, patted dry
1 tbsp (15 ml) neutral oil, such as avocado or canola, for oiling the grill grates
For the chimichurri
1 cup, tightly packed (40 g) fresh flat-leaf parsley, leaves and tender stems, washed, very dry, and finely chopped
3 medium cloves (12 g) garlic cloves, peeled and minced very finely
2 tsp (2 g) dried oregano, crumbled between your fingers
3 tbsp (45 ml) red wine vinegar
½ cup (120 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice, freshly squeezed
½ tsp (1 g) red pepper flakes
¼ tsp (1.5 g) fine sea salt
¼ tsp (0.5 g) black pepper, freshly ground

Equipment (8)

Gas or charcoal grill, or a heavy grill pan
Sharp chef's knife and cutting board
Medium mixing bowl
Shallow dish or zip-top bag, about 9×13-inch (23×33 cm)
Wide metal spatula or fish spatula
Tongs
Paper towels
Measuring cups and spoons

Steps

Before you start

Halloumi is already salty, so this marinade uses very little salt. Taste the sauce before adding more.
Start the grill about 10 minutes before the marinating time ends so it is fully hot when you need it.
Wash and thoroughly dry the parsley; wet herbs turn the sauce watery and dull.
Use a clean, well-oiled grill grate or a grill pan. Halloumi sticks to dirty or dry grates.

1
Slice and dry halloumi
- Remove the halloumi from its brine and pat the blocks dry with paper towels.
- Cut each 8-oz (225 g) block crosswise into 8 slabs about ½ inch (1 cm) thick, giving about 16 slices total.
- Lay the slices on a fresh double layer of paper towels and pat the tops dry too.
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Ready when: Slices feel dry to the touch, with no beads of moisture on the surface.
Tip: Slices thinner than ½ inch tend to go limp and break on the grill; thicker ones take longer to soften in the middle.
2
Chop herbs and garlic
- Finely chop the dry parsley leaves and tender stems with a sharp knife until the pieces are about the size of grains of rice.
- Mince the garlic as finely as you can.
- Scrape both into a medium bowl.
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Ready when: Parsley is finely chopped and fluffy, not a wet paste; garlic has no visible chunks.
Tip: Chop by hand rather than blending. A food processor bruises the parsley and gives a muddy, bitter sauce.
3
Mix the chimichurri
- Add the oregano, red pepper flakes, salt, and black pepper to the bowl.
- Pour in the red wine vinegar and lemon juice, then stir and let sit for 2 minutes so the vinegar softens the garlic.
- Stir in the olive oil.
- Taste on a piece of parsley and add a pinch more salt only if it tastes flat.
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Ready when: The sauce is loose and spoonable, with herbs suspended in glossy oil, and tastes bright and tangy.
Tip: Go easy on extra salt. The halloumi will add plenty.
4
Reserve sauce and marinate
- Spoon about ½ cup (about 100 ml) of the chimichurri into a small bowl, cover, and set aside at room temperature for serving.
- Put the halloumi slices in a single layer in the shallow dish.
- Pour the remaining chimichurri over them, turn each slice to coat both sides, and spread the herbs over the tops.
- Marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.
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Ready when: Every slice is glossy and speckled with herbs on both sides.
Tip: Never reuse the marinade that touched the raw halloumi as a dipping sauce without boiling it. Use the reserved portion for serving instead.
5
Preheat the grillOven 450°F / 230°C
- During the last 10 minutes of marinating, heat a gas grill on medium-high (about 400–450°F / 200–230°C) or let charcoal burn down to glowing, ash-covered coals.
- Scrape the grates clean.
- Fold a paper towel, dip it in the neutral oil, and use tongs to wipe the grates well.
- A grill pan can be heated over medium-high for 3 to 4 minutes and lightly oiled.
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Ready when: The grates are hot enough that a drop of water sizzles instantly, and the oiled grates look glossy but not smoking heavily.
Tip: A properly hot, clean, oiled grate is what stops the cheese from sticking.
6
Grill the halloumi
- Lift the slices from the marinade, letting excess drip off but leaving the herbs clinging.
- Lay them on the grates at a diagonal, leaving space between slices.
- Grill without moving for 2 to 3 minutes, until the underside has dark golden-brown grill marks and releases easily.
- Slide a wide spatula under each slice, flip, and grill another 2 to 3 minutes on the second side.
- Discard any marinade left in the dish.
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Ready when: Both sides are deep golden with charred lines, and the slices feel soft and bend slightly when lifted.
Tip: If a slice resists when you try to flip it, wait 30 more seconds. It releases once the crust forms. Scorched garlic bits turn bitter, so keep the heat from getting too high.
7
Dress and serve
- Transfer the halloumi to a warm platter and spoon the reserved chimichurri generously over the top.
- Serve right away while the cheese is soft and warm, for example with warm flatbread, grilled vegetables, tomato salad, or over greens.
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Ready when: Cheese is glistening with fresh green sauce and still soft and warm.
Tip: Halloumi turns rubbery as it cools, so plate it right off the grill.

Good to know

Tips

Pat the halloumi very dry before marinating and grilling; surface moisture steams the cheese and prevents browning.
Don't marinate longer than 2 hours: the vinegar firms and overly salts the surface of the cheese.
Keep the reserved chimichurri separate from the raw marinade so the finishing sauce stays fresh and bright green.
No grill? Cook the slices in a hot, dry cast-iron skillet over medium-high heat for 2 to 3 minutes per side for the same golden crust.

Make ahead

"The chimichurri can be made up to 2 days ahead and refrigerated in a covered jar. Bring to room temperature and stir before using. The halloumi can marinate in the fridge for up to 2 hours; longer makes the surface soft and salty."

Storage & reheating

"Room temperature: serve within 30 minutes of grilling. Refrigerator: store leftover grilled halloumi in an airtight container for up to 3 days and the extra chimichurri for up to 4 days (the herbs darken but still taste good). Freezer: freeze ungrilled, unmarinated halloumi for up to 3 months; not recommended for the sauce. Reheat grilled halloumi for 1 to 2 minutes per side in a lightly oiled nonstick skillet over medium heat until warmed through and soft; avoid the microwave, which makes it rubbery."

Substitutions

dried oregano → 2 tbsp (about 6 g) finely chopped fresh oregano. Fresh oregano gives a greener flavor; use the leaves only, not woody stems.
red wine vinegar → sherry vinegar or white wine vinegar, same amount. Sherry vinegar is slightly sweeter and rounder; white wine vinegar is a bit sharper.
halloumi cheese → firm paneer or thick slices of kasseri. Paneer grills similarly but is milder, so add a pinch more salt to the sauce; kasseri softens faster, so grill 1 to 2 minutes per side.
red pepper flakes → 1 small fresh red chile, finely minced (or omit for no heat). Fresh chile adds a brighter, juicier heat.