Grilled Carrots with Labneh and Zhoug

Smoky, sweet, and spiced, these grilled carrots with creamy labneh and a vibrant drizzle of zhoug make for an unexpected summer side that’s an easy addition to any meal cooked on the grill. 

There’s something magical that happens when carrots hit the grill. Their natural sweetness intensifies, they soften to crisp-tender, and the edges char to a pleasant smokiness. With a bold drizzle of green chile-herb sauce and a creamy swoosh of labneh underneath? You’ve got a beautiful side dish that steals the show. 

I first tried grilling carrots when hosting houseguests for a meal of chicken spiedini, and I worried we didn’t have enough food. But we did have a massive bag of carrots in the fridge! I halved them lengthwise and tossed them with a little oil and some spices. Once they had nice grill marks, I piled them onto a plate with a couple of things I already had in the fridge: creamy labneh and some jalapeño zhoug. The result was sweet and smoky, creamy and spicy; a great summer side dish! 

Serve them with grilled chicken or lamb, or pile them onto a platter for a summery vegetarian centerpiece. Bonus: The leftovers add great smoky-sweet flavor to a salad or a grain bowl.

Table of Contents

1. What’s in Grilled Carrots?
2. How to Cook Carrots on the Grill
3. What to Serve with Grilled Carrots
4. More Delicious Carrot Recipes
5. Grilled Carrots with Labneh and Zhoug Recipe

What’s in Grilled Carrots?

This carrot recipe is packed with flavor thanks to just a few spice cabinet staples, and a couple of optional upgrades that really take it over the top. Here’s everything you’ll need:

• Carrots: Grilling lightly chars the natural sugars in carrots, giving them a deep, caramelized flavor and smokiness. The first time I cooked this I only had carrots that were more than an inch thick and ended up quartering them, which worked fine. If you’ve got skinny carrots, feel free to grill them whole or halve them. One way or another, you want all the pieces to be about the same width so they cook evenly. 
• Extra virgin olive oil helps the carrots brown as they cook on the grill, and it acts as the glue to help the seasonings stick! 
• Garlic powder adds depth and savory flavor without the risk of burning. Feel free to substitute fresh minced garlic, if you prefer. The finer the pieces, the better chance they have of clinging to the carrots and not falling off.
• Ground coriander: Earthy and slightly citrusy, it pairs perfectly with the sweetness of the carrots.
• Ground cumin: A warm, smoky spice that works well with the grilled flavor and the zhoug.
• Kosher salt and black pepper: Essential for bringing out the natural flavor of the carrots and enhancing the spices.
• Labneh (optional): Thick, tangy, and creamy, labneh makes a plush bed for the carrots. If you can’t find it, it’s easy to make it yourself.
• Zhoug (optional) gives this dish a vibrant green chili kick. Feel free to substitute chermoula, which is less spicy. Carrot top pesto would also make a perfect drizzle!
• Chopped roasted pistachios are optional, but they add crunch and a buttery nuttiness. Feel free to use already roasted, salted ones from the snack aisle. 

How to Cook Carrots on the Grill

This easy dish is one of those recipes that looks impressive but it’s simple to put together. If you have a grill basket, you might find you appreciate using it for this recipe, especially if you’re working with skinny, whole carrots that are prone to rolling through the grates of your grill! With or without it, here’s how to make these grilled carrots: 

• Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking. 
• Season the carrots. Peel 1 1/2 pounds carrots, and halve or quarter them if they’re thick. On a rimmed baking sheet, toss carrots with 2 tablespoons extra virgin olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, and a generous pinch each of kosher salt and black pepper.
• Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates, then close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from the grill. 
• Finish and serve. Spread 1 cup labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.

What to Serve with Grilled Carrots

I love serving these carrots as a side for any grilled meat, especially chicken or lamb. I think the yogurt flavor of the sauces would make them especially delicious alongside grilled chicken kofte or grilled whole chicken. Smoky, minty grilled lamb chops would be such a good match with the flavor of the zhoug and the sweet carrots. 

Making a vegetarian grilled feast? Pair these carrots with some other colorful salads made with grilled vegetables. I love our grilled zucchini salad with herbs or grilled eggplant salad with za’atar pita chips. While you watch the grill you can cook some falafel in the air fryer to round out the colorful spread. 

More Delicious Carrot Recipes

Salads

Carrot Salad with Pistachios, Dates, and Tahini Dressing

Dips and Condiments

Roasted Carrot Hummus with Spicy Harissa

Sides and Small Plates

Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt and Mint

Sides and Small Plates

Roasted Carrots with Sumac and Lemon Zest

Browse all Mediterranean recipes. 

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