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--
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
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.