Grilled Cucumbers with Dill Yogurt Sauce

These little slices of heaven are a perfect summer treat on the grill, or anytime treat in a stovetop grill pan. By selecting the right cucumber type and treating them right, our Seedsheet grilled cucumbers recipe makes for a tangy and unique side dish.

 

What you’ll need--

Ingredients:

5-6 Persian snacking cucumbers

Coarse kosher salt, for draining cucumbers

5oz plain Greek yogurt

¼ cup fresh dill, chopped

2 tbsp fresh lemon juice

Black Sesame Seeds, lightly toasted, for garnish

Balsamic glaze, for garnish

 

Tools:

Cutting board

Chef’s knife

Small skillet

Grill pan

Tongs or spatula

 

  • Trim the ends and slice cucumbers into slabs about ¼ inch thick. Lay them out on a clean (lint free) dish towel or layered paper towels.

  • Liberally sprinkle cucumbers with coarse kosher salt and let sit for 15 minutes to draw away water. Blot wicked moisture and flip cucumbers to repeat the salting process.

  • While cucumbers are sitting, make yogurt sauce by mixing together yogurt, chopped fresh dill, and lemon juice.

  • Toast sesame seeds by adding to a dry skillet at medium heat for 3-5 minutes, stirring occasionally until fragrant. Watch closely to avoid scorching. Set aside.
  • Heat grill pan to medium-high heat and lightly grease with olive oil cooking spray.
  • Blot cucumbers again on both sides and wipe off almost all of the salt. Apply to grill pan and let sizzle for 6 minutes before flipping for another 6 minutes.

  • Remove from pan and serve with a dollop of yogurt sauce, a light drizzle of balsamic glaze, and a sprinkle of toasted sesame seeds.

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