Sumac and Yogurt Marinated Grilled Cucumbers

Sumac and Yogurt Marinated Grilled Cucumbers

Thick cucumber planks soak in tangy sumac yogurt, then char quickly on the grill for a smoky, cooling side.

Total 45 min Makes 4 servings Calories 142/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Sturdy cucumber spears marinate in a garlicky sumac-yogurt mixture before a brief turn on a hot grill, which softens their edges while keeping the centers crisp. The yogurt forms a light char on the surface, playing against the bright, tart sumac and fresh herbs. Serve alongside grilled meats or as a cool counterpoint to spiced dishes.

Ingredients

  • 2 English cucumbers, halved lengthwise and sliced into thick spears
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon sumac
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 teaspoon sumac, extra for garnish

Method

  1. Halve the cucumbers lengthwise, then cut each half into thick spears about 3/4-inch wide.

  2. In a large bowl, whisk together the yogurt, olive oil, sumac, garlic, lemon juice, salt, and pepper.

  3. Add the cucumber spears to the yogurt mixture and toss to coat evenly.

  4. Cover and marinate in the refrigerator for 20 minutes to let the flavors absorb.

  5. Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

  6. Lift the cucumber spears from the yogurt marinade, letting excess drip off, and arrange them on the grill.

  7. Grill the cucumbers for 2 to 3 minutes per side, until lightly charred but still crisp in the center.

  8. Transfer the grilled cucumbers to a serving platter and sprinkle with chopped dill, mint, and a final dusting of sumac.

  9. Serve warm or at room temperature.

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    Sumac and Yogurt Marinated Grilled Cucumbers

    Sturdy cucumber spears marinate in a garlicky sumac-yogurt mixture before a brief turn on a hot grill, which softens their edges while keeping the centers crisp. The yogurt forms a light char on the surface, playing against the bright, tart sumac and fresh herbs. Serve alongside grilled meats or as a cool counterpoint to spiced dishes.

    45 min 4 servings 142 cal

    Ingredients

    • 2 English cucumbers, halved lengthwise and sliced into thick spears
    • 1 cup plain whole-milk yogurt
    • 2 tablespoons olive oil
    • 1 tablespoon sumac
    • 2 cloves garlic, minced
    • 1 tablespoon lemon juice
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh dill, chopped
    • 2 tablespoons fresh mint, chopped
    • 1 teaspoon sumac, extra for garnish

    Method

    1. 1

      Halve the cucumbers lengthwise, then cut each half into thick spears about 3/4-inch wide.

    2. 2

      In a large bowl, whisk together the yogurt, olive oil, sumac, garlic, lemon juice, salt, and pepper.

    3. 3

      Add the cucumber spears to the yogurt mixture and toss to coat evenly.

    4. 4

      Cover and marinate in the refrigerator for 20 minutes to let the flavors absorb.

    5. 5

      Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

    6. 6

      Lift the cucumber spears from the yogurt marinade, letting excess drip off, and arrange them on the grill.

    7. 7

      Grill the cucumbers for 2 to 3 minutes per side, until lightly charred but still crisp in the center.

    8. 8

      Transfer the grilled cucumbers to a serving platter and sprinkle with chopped dill, mint, and a final dusting of sumac.

    9. 9

      Serve warm or at room temperature.