Jul 14 2026
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Barbecued Carrots Recipe

Inspired by Marrow
Time45m
Serves4

black lime labneh, pistachio dukkah

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Ingredients

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For the Barbecued Carrots

For the Black Lime Labneh

For the Pistachio Dukkah

Method

For the Barbecued Carrots

  1. 1

    Prepare the Carrots

    Wash and peel the carrots. Cut them into uniform-sized pieces, about 1 inch thick, to ensure even cooking.

  2. 2

    Season the Carrots

    In a mixing bowl, toss the carrot pieces with olive oil, salt, and black pepper until well coated.

  3. 3

    Barbecue the Carrots

    Preheat your barbecue grill to medium heat. Place the seasoned carrots on the grill and cook for about 15-20 minutes, turning occasionally, until they are tender and have nice grill marks.

For the Black Lime Labneh

  1. 4

    Prepare the Labneh

    In a bowl, combine Greek yogurt, dried black lime powder, minced garlic, and salt. Mix well until all ingredients are thoroughly combined.

  2. 5

    Drizzle with Olive Oil

    Transfer the labneh to a serving bowl and drizzle with olive oil on top. Set aside until ready to serve.

For the Pistachio Dukkah

  1. 6

    Toast the Nuts and Seeds

    In a dry skillet over medium heat, toast the pistachios, coriander seeds, cumin seeds, and sesame seeds separately until fragrant, about 3-5 minutes for each.

  2. 7

    Grind the Dukkah

    Once toasted, allow them to cool slightly, then combine all toasted ingredients in a food processor. Add salt and pulse until coarsely ground.

  3. 8

    Serve the Dukkah

    Transfer the dukkah to a serving bowl and serve alongside the barbecued carrots and black lime labneh.

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