Grilled Carrots With Labneh And Zhoug: A Smoky, Sweet, & Spicy Summer Side

When it comes to summer grilling, most people think burgers, steaks, and corn. But there’s a show-stealing side dish that deserves a permanent spot on your BBQ menu — Grilled Carrots With Labneh And Zhoug. Smoky from the grill, naturally sweet from the carrots, creamy from tangy labneh, and topped with the fiery herb-packed Yemeni-inspired zhoug, this dish delivers a flavor combination that’s as exciting as it is easy to make. Plus, it’s vegetarian, gluten-free, and brimming with nutrients, making it a win for any crowd.
Looking for more fresh ideas for summer sides? Check out our air fryer zucchini and squash recipe for another quick veggie dish that wows without much effort.

Introduction to Grilled Carrots With Labneh And Zhoug

Why This Dish Stands Out

Unlike the standard buttered or roasted carrot recipes, grilled carrots bring a subtle smokiness and char that deepens their natural sweetness. Paired with cool, creamy labneh and the bold kick of zhoug, every bite offers a perfect balance of flavors — sweet, tangy, spicy, and savory. This recipe also requires minimal prep and cooks in under 25 minutes, making it a fast favorite for weeknights or weekend gatherings.

A Brief Look at Its Mediterranean–Middle Eastern Roots

Labneh, a strained yogurt cheese, is a staple in Middle Eastern kitchens, often enjoyed with olive oil, bread, or fresh vegetables. Zhoug originates from Yemen but has spread throughout the Middle East, loved for its herbaceous heat and bright flavor. Bringing these two elements together with a simple grilled carrot base creates a fusion of Mediterranean freshness and Middle Eastern spice — a pairing that feels both traditional and fresh.

Ingredients for Perfect Grilled Carrots With Labneh And Zhoug

Core Ingredients and Their Roles

The beauty of this dish lies in its short but flavorful ingredient list. You’ll need:

• Carrots (1 ½ pounds) – Peeled and halved lengthwise (or quartered if thick) for even cooking. Their natural sweetness caramelizes beautifully on the grill.
• Extra Virgin Olive Oil (2 tablespoons) – Helps the spices stick and enhances char without drying the carrots.
• Garlic Powder (½ teaspoon) – Adds a mellow, savory depth without overpowering the fresh herbs in the zhoug.
• Ground Coriander (½ teaspoon) – Bright and citrusy, coriander balances the sweetness of the carrots.
• Ground Cumin (½ teaspoon) – Adds warmth and earthiness, tying the flavors together.
• Kosher Salt & Black Pepper – Simple seasoning that unlocks the full flavor potential.

These basics create a smoky-sweet base that’s perfect for layering with creamy labneh and spicy zhoug.

Optional Garnishes That Elevate Flavor

Want to give your presentation and taste buds an upgrade? Try:

• Labneh (1 cup) – Acts as a tangy, creamy bed for the carrots.
• Zhoug Sauce – The spicy, herbaceous drizzle that takes this recipe from tasty to unforgettable.
• Chopped Roasted Pistachios – Adds crunch and nutty depth.
• Fresh Herbs or Pomegranate Seeds – For brightness and color.

If you’re feeling adventurous, you can even sprinkle on some cinnamon or drizzle a touch of honey to complement the carrots’ sweetness.
Don’t miss another grill-friendly veggie recipe — discover our grilled chicken Caesar salad for a perfect main to pair with these carrots.

Step-by-Step Cooking Instructions

Preparing and Seasoning Carrots for the Grill

Start by peeling your carrots and cutting them in half lengthwise. If you’re working with thicker carrots, quarter them to ensure they cook evenly. Place them on a rimmed baking sheet and drizzle with extra virgin olive oil. Sprinkle on garlic powder, ground coriander, ground cumin, kosher salt, and freshly ground black pepper. Toss well to coat every piece — this seasoning not only boosts flavor but also helps develop a caramelized crust when grilling.

Grilling Tips for Tender Yet Charred Carrots

Preheat your gas grill or grill pan to medium-high (around 400°F) and brush the grates clean. If you’re using charcoal, bank the coals to one side to create zones for direct and indirect cooking. Lay the carrots cut side down on the hot grill grates. Close the lid and cook for 8–10 minutes, checking for grill marks. Flip and cook for another 8–10 minutes, until tender with light char spots. If they brown too quickly, move them to indirect heat. Remove from the grill and let them rest briefly before plating.
For more grilling inspiration, check out our foil pack ravioli recipe — it’s a surprisingly simple dish that pairs beautifully with veggie sides like these carrots.

Check out Healthline’s complete guide to the health benefits of carrots — a crunchy veggie that’s more powerful than it looks.

What is Labneh and How to Use It

Labneh’s Origin and Culinary Uses

Labneh is a thick, creamy yogurt cheese that has been a staple in Middle Eastern kitchens for centuries. It’s made by straining yogurt to remove excess whey, leaving a rich, tangy spread with a velvety texture. Traditionally, it’s enjoyed with olive oil and fresh bread for breakfast, but it also serves as an excellent base for dips, spreads, and grilled vegetable platters. In this recipe, labneh acts as the cool, creamy contrast to the smoky-sweet carrots and spicy zhoug.

How to Make Labneh at Home

Making labneh at home is surprisingly simple:

1. Line a colander with cheesecloth and place it over a bowl.
2. Add plain full-fat yogurt and sprinkle with a pinch of salt.
3. Gather the cheesecloth edges and tie them.
4. Refrigerate for 24–48 hours, allowing the whey to drain.
5. Transfer the thickened yogurt to a container and store in the fridge for up to a week.

If you want to try another smooth, creamy dish that complements Middle Eastern flavors, explore our creamy custard recipe — it’s an elegant dessert to follow a savory spread.

Zhoug Sauce – The Spicy Green Drizzle

What is Zhoug and Where It Comes From

Zhoug (pronounced “zoog”) is a bold, herb-packed sauce that hails from Yemen but has traveled across the Middle East, especially in Israeli and Levantine cuisine. It’s known for its vibrant green color, fresh herb base, and a fiery kick from chili peppers. Unlike pesto, which leans toward nutty and cheesy notes, zhoug is sharp, spicy, and deeply aromatic — the perfect foil for sweet, grilled carrots and cooling labneh.

Easy Homemade Zhoug Recipe

Making zhoug at home is quick and rewarding:

• Ingredients: Fresh cilantro, fresh parsley, garlic, green chilies, ground coriander, ground cumin, olive oil, lemon juice, and salt.
• Method:
  1. Roughly chop the herbs and chilies.
  2. Blend all ingredients in a food processor until smooth but still slightly textured.
  3. Taste and adjust seasoning, adding more lemon juice for brightness or chilies for extra heat.

This sauce keeps in the fridge for up to a week and can be used on grilled meats, sandwiches, eggs, and more.

Flavor Pairing & Serving Ideas

Pairing with Proteins and Other Vegetables

While grilled carrots with labneh and zhoug make a strong statement on their own, they shine even brighter as part of a complete meal. Their bold flavor pairs beautifully with a range of proteins and sides:

• Grilled Chicken or Lamb – The smoky, spicy elements complement charred meats.
• Falafel or Chickpea Fritters – For a full vegetarian spread that hits all the right textures.
• Grilled Eggplant or Zucchini – Soft, smoky veggies create a layered mezze plate.
• Crusty Bread or Pita – Use it to scoop up the labneh and zhoug.

A cold cucumber yogurt salad or fresh tabbouleh also balances the richness of the dish.

Serving for Different Occasions

This dish is just as at home at a casual summer cookout as it is on a holiday dinner table. Here’s how to serve it based on the occasion:

• Weeknight Dinner – Fast enough for a 30-minute meal when paired with leftover rotisserie chicken.
• Outdoor BBQs – Serve family-style with a tray of grilled meats and flatbread.
• Holiday Sides – Brighten your table with this unexpected but elegant vegetable dish.
• Potlucks or Picnics – It can be served warm or at room temperature, making it travel-friendly.

Health Benefits of Grilled Carrots With Labneh And Zhoug

Nutritional Value of Carrots and Labneh

This dish isn’t just flavorful — it’s packed with health-boosting ingredients that make it a smart addition to your weekly meals.

• Carrots are naturally rich in vitamin A, beta-carotene, fiber, and potassium. Grilling helps bring out their natural sweetness without losing nutrients, especially when you skip boiling.
• Labneh provides gut-friendly probiotics, protein, and calcium, offering digestive and bone health benefits. Compared to cream cheese or sour cream, it’s a lighter alternative that still brings richness.

Together, they create a satisfying, nutrient-dense base that supports immune health and digestion.

Zhoug’s Benefits from Fresh Herbs and Spices

Zhoug isn’t just a flavor booster — it’s loaded with functional ingredients:

• Cilantro and parsley are detoxifying and rich in antioxidants.
• Chilies offer a kick of capsaicin, which may boost metabolism.
• Garlic is known for its anti-inflammatory and immune-supporting properties.
• Olive oil brings heart-healthy fats that aid in nutrient absorption.

So, you’re not just enjoying a side dish — you’re supporting your body with every bite.

Expert Tips for the Best Results

Common Mistakes to Avoid

Grilled carrots might sound simple, but a few missteps can affect flavor and texture. Avoid these for perfect results:

• Skipping the oil – Olive oil not only enhances flavor but also prevents the carrots from drying out on the grill.
• Overcrowding the grill – Spread the carrots out to get even grill marks and prevent steaming.
• Grilling too hot – High heat can burn the outside before the inside softens. Keep it at medium-high and use indirect heat if needed.
• Serving immediately – Let the carrots rest for a couple of minutes to lock in moisture and make plating easier.

Chef Tricks for Extra Flavor

If you want to take this dish from great to unforgettable, try these pro tips:

• Finish with a citrus drizzle – A squeeze of lemon over the plated carrots enhances the contrast between the sweet and spicy.
• Add a spice blend – Sprinkle a touch of za’atar or sumac before serving for a Middle Eastern finish.
• Smoke it – Use a smoker box or a soaked wood chip packet on the grill to add subtle smoke flavor.
• Serve on warm labneh – Warm the labneh slightly before spreading it on the plate. This enhances the creamy mouthfeel and helps the carrots settle in nicely.

Want another flavor-packed twist? Try our carrot zucchini muffins — a great make-ahead option using leftover carrots in a sweet, healthy way.

FAQs

Should you boil carrots before grilling?

Boiling is optional, but not necessary for grilled carrots. In fact, grilling raw carrots helps retain their natural sweetness and gives a better char. If you prefer ultra-soft carrots, you can parboil them for 3–4 minutes before grilling. But for the best smoky flavor and texture in grilled carrots with labneh and zhoug, direct grilling works best.

How do you roast carrots with Nigella?

While Nigella Lawson’s roasted carrot recipes often use oven-baking with honey, spices, or citrus, the grilling method in this dish provides a smokier, richer flavor. If you want to recreate a Nigella-style twist, add a splash of orange juice or a sprinkle of dark brown sugar to the carrots before grilling for a caramelized finish.

Are grilled carrots good for you?

Absolutely. Grilled carrots retain much of their nutritional value — they’re high in fiber, beta-carotene, and vitamin A, making them great for eye health and digestion. Combined with labneh (rich in probiotics and protein) and zhoug (full of antioxidant-rich herbs and spices), this dish is both flavorful and good for your body.

What is good to eat with carrots?

Carrots pair well with many ingredients. For a complete meal, serve them with:

• Grilled meats (like lamb or chicken)
• Legume-based dishes like falafel or hummus
• Creamy dips like baba ganoush or tzatziki
• Fresh bread or pita
• Or as part of a mezze spread
  And don’t miss our light, summer-perfect dish Bruschetta summer pasta salad — a perfect match for this carrot-based recipe.

Why Grilled Carrots With Labneh And Zhoug Deserve a Spot on Your Table

Simple ingredients. Bold flavors. Nutritious balance. Grilled Carrots With Labneh And Zhoug isn’t just a side dish — it’s an unforgettable flavor experience that bridges smoky, creamy, and spicy into every bite. Whether you’re hosting a summer cookout, planning a holiday table, or just craving something different on a weeknight, this dish offers restaurant-quality flavor with minimal effort.

The sweet char of carrots, the cooling tang of labneh, and the zesty bite of zhoug sauce make it a recipe you’ll reach for again and again.

Don’t miss our homemade pistachio butter — it pairs beautifully as a nutty spread alongside this dish or over warm bread for a satisfying finish.

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