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Charred Cucumbers with Coriander Goat Yoghurt and Zhoug

© 2024 |

© 2024 |

A beautifully refreshing summer salad to enjoy at your next grill party or simply alongside some roasted chicken or burgers. It's ridiculously quick and easy to throw together!
Zhoug is a popular Middle Eastern condiment that's made with cilantro, jalapeños, garlic, spices and olive oil. Basically, it's a spicy herb sauce, so if you ain't a fan of cilantro, use other herb sauce you like. If you can't find goat yoghurt, use plain Greek yoghurt instead.

  • 500 g Baby cucumbers, halved lengthwise
  • 1/2 tsp Sea salt
  • 300 g Bio goat yoghurt (or Greek yoghurt)
  • 1/2 tsp Coriander, ground
  • 1 tbsp Lemon juice
  • 1/2 tsp Coriander, crushed (optional)
  • 1 tbsp Fresh herb, chopped (cilantro, mint or flat parsley)
  • Extra virgin olive oil, to serve
  • 40 g Cilantro
  • 2 Jalapeños, finely chopped
  • 3 Garlic cloves, crushed
  • 1 tsp Toasted cumin seeds, crushed
  • 2 tsp Toasted coriander seeds, crushed
  • 120 ml Extra virgin olive oil
  • 1 tbsp Freshly squeezed lemon juice or to taste
  • Salt and pepper
  1. Place the baby cucumber in a bowl, season with salt and stand for 10-15 minutes. Gently squeeze out liquid from cucumber. Dry slightly on paper towel.
  2. Heat a lightly greased large chargrill pan or barbecue to high. Sear cucumber, cut- side down, in batches if necessary, for 2-3 minutes until edges begin to blacken. Do not cook them so they begin to break down. They should retain some crunch.
  3. Place the yoghurt, ground coriander and lemon juice in a bowl and combine to a smooth consistency.
  4. For the zhoug, place all the ingredients in a blender and whiz until finely chopped and combined. Season and set aside.
  5. Place the charred cucumber in a large bowl with one-quarter of the zhoug and toss well to combine. Spread the yoghurt on a serving dish and arrange the dressed cucumber on top. Sprinkle some crushed coriander and chopped herb over and drizzle with some olive oil. Serve with remaining zhoug alongside.

© 2024 |


Javier 22/5/24 13:16

Interesting way to cook the cucumber! Looks absolutely delicious!

eileeninmd 22/5/24 13:19

Looks delicious, another great recipe! Take care, enjoy your day!

Tom 22/5/24 13:22

...this is totally new for me!

DEZMOND 22/5/24 13:40

Anything that comes from goats scares the hell out of me LOL But I do like that plate with green leaves around the edge, very bucolic. Are all your plates always yours, or do you borrow them sometimes from friends und familie for photo shoots?

Anonymous 22/5/24 13:44

Your food always makes me hungry.

Lola Martínez 22/5/24 15:06

La ensalada de pepino nos gusta mucho, pero no tanto las salsas picantes y el cilantro, así que me basta con la salsa de yogur, sustituyendo el cilantro por perejil. Así nos encantará.

Anonymous 22/5/24 15:28

Looks refreshing -Christine

DUTA 22/5/24 17:47

Baby cucumbers and youghurt - are a great combination! I often enjoy eating this kind of dish.

Pam 22/5/24 18:16

Gorgeous and delicious.

Cooking Julia 22/5/24 19:05

A great way to eat cucumber!

roentare 22/5/24 23:53

So yummy looking in deed

Raymund | 23/5/24 00:47

This summer salad recipe is fantastic! The combination of charred baby cucumbers with zhoug and yogurt sounds incredibly refreshing and perfect for a grill party.

Citu 23/5/24 01:49

Se ve muy rico. Gracias por la receta. Te mando un beso.

David M. Gascoigne, 23/5/24 13:23

I learn again. I had never heard of Zhoug. Now I know!

speedy70 23/5/24 18:10

Ottimo piatto vegetariano!!

Anonymous 23/5/24 18:58

I do not think I have ever had cooked cucumbers before. I’m fascinated by the idea, and plan to try this over the summer. And, lucky for me, I have a wonderful source for goat yogurt! Thanks, Angie! David (C&L)

lisaiscooking 23/5/24 19:29

This sounds like a go-to summer salad! Love the mix of flavors. I'm planning to make a cucumber salad tomorrow.

Julia y sus recetas 23/5/24 20:18

Una ensalada riquísima!! me encanta!1 Gracias

Grace 23/5/24 22:28

Tu originalidad y creatividad gastronómica siempre es sorprendentemente agradable y deliciosa.
Muchas gracias Angie por tus generosas entregas.☀️🌼

Rainbow Evening 24/5/24 03:03

goat yoghurt is a special food for me..... yummy

sherry 24/5/24 07:23

I love a spicy herby sauce! And I enjoy coriander and cucumber. This sounds great Angie.

tigerfish 31/5/24 02:36

I had to find out what is Zhoug. That's the word of the day (for me)


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