Herby Roasted or Grilled Halloumi “Chicken-Style” Slices

Thick-cut halloumi seasoned with bold herbs and roasted or grilled until golden and slightly crisp outside, tender inside — perfect for bowls, wraps, salads, or protein plates.

📝 Ingredients (Serves 3–4)

• 2 blocks (225 g / 8 oz each) halloumi cheese

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp smoked paprika

• ¼ tsp black pepper

• ½ tsp chili flakes (optional)

• Zest of ½ lemon (optional but recommended)

• Fresh parsley or dill, chopped (for garnish)

🔪 Prep the Halloumi

1. Pat halloumi dry with paper towels.

2. Slice into ½-inch thick “cutlet-style” slabs or thick strips.

3. In a shallow bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, pepper, chili flakes, and zest.

4. Brush mixture generously over both sides of halloumi.

5. Let marinate 15–30 minutes (no longer than 1 hour — halloumi doesn’t need long marinating).

🔥 Cooking Methods

🥘 Option 1: Roasted (Easy & Hands-Off)

1. Preheat oven to 425°F (220°C).

2. Line a baking sheet with parchment.

3. Arrange slices in a single layer.

4. Roast 12–15 minutes.

5. Broil 1–2 minutes at the end for extra browning.

✔ Crispy edges
✔ Slightly firmer texture

🔥 Option 2: Grilled (Best Flavor)

1. Preheat grill to medium-high.

2. Lightly oil grates.

3. Grill 2–3 minutes per side until golden grill marks form.

✔ Smoky flavor
✔ Softer center

🥗 Serving Ideas

• Slice over quinoa or rice bowls

• Add to wraps with tzatziki

• Toss into Mediterranean salads

• Serve with roasted vegetables

• Plate with hummus and warm pita

🧄 Flavor Variations

Spicy Version: Add ½ tsp cayenne + hot honey drizzle.
Mediterranean: Add za’atar + serve with cucumber & olives.
Garlic Herb Butter Finish: Brush with melted herb butter after cooking.
BBQ Style: Swap lemon for balsamic + brush with BBQ sauce at the end.