Charred Courgettes with Yoghurt, Mint, and Sumac

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I first made this dish a couple of days after a trip to a small Lebanese restaurant in London. The courgettes were charred until smoky, then topped with cool yoghurt, fresh mint, and a dusting of sumac. That blend of warm and cold, creamy and tangy, instantly felt like something I wanted to make at home.

Courgettes are brilliant at carrying other flavours, and the yoghurt-mint combination keeps things light while the sumac adds a gentle tartness. It’s now one of my favourite courgette side dish recipes for grilled lamb, roast chicken, or a mezze spread with flatbreads and hummus.

Ingredients for this Middle Eastern-inspired side

This recipe works best with small courgettes — their flesh holds its shape under high heat. You’ll need:

• 4 small courgettes (about 500g), sliced lengthwise into 1cm-thick strips
• 2 tbsp olive oil
• 150g thick Greek yoghurt
• Small handful fresh mint leaves, chopped
• ½ tsp ground sumac
• 1 small garlic clove, grated
• Salt and pepper, to taste

I always choose, and this is important, a thick, full-fat Greek yoghurt so it doesn’t run off the courgettes. If yours is thinner, strain it through muslin for 30 minutes before using.

Step-by-step instructions for perfect charred courgettes

I start by preheating a griddle pan until it’s smoking hot. The heat is key here — it gives you that smoky char without overcooking the courgette. While it heats, I brush the courgette slices lightly with olive oil and season with salt.

Once the pan is ready, I cook the slices for 2–3 minutes per side without moving them too much. You’re looking for dark grill marks and tender flesh. As they cook, I mix the yoghurt with the grated garlic, a pinch of salt, and half the chopped mint.

To serve, I spread the yoghurt mixture on a plate, arrange the courgettes on top, scatter the remaining mint, and dust generously with sumac.

Wine pairings that complement this dish

A dry Riesling works beautifully here, its citrus and floral notes mirror the freshness of the mint and cut through the yoghurt. If you prefer something fuller, a Vermentino from Sardinia offers a slightly herbal edge that matches the courgettes’ smoky char.

For red, I’d go for a chilled Grenache. Its light body and red berry flavours balance the richness of the yoghurt without overpowering the herbs. Another option is a Greek Agiorgitiko, which has gentle tannins and enough acidity for creamy dishes.

Beer pairings that keep things fresh

A Belgian-style Witbier is my top choice. Its subtle spice and orange peel notes feel right at home alongside sumac and mint. The bubbles keep the palate refreshed between bites.

If you like something hoppier, try a session IPA with citrus-forward hops. The bitterness lifts the creaminess of the yoghurt while the fruity aroma pairs with the courgette’s sweetness.

Frequently asked questions about this recipe

Tips for success

Don’t overcrowd the pan — cook in batches if necessary. Courgettes release water as they cook, so space is essential for getting that proper char. Use a light hand with the garlic in the yoghurt. It should be fragrant but not overpowering — the fresh mint needs to shine too.

The cooling yoghurt in this recipe is a great match for the fiery spiced courgettes with harissa and chickpeas. You could also keep it fresh with my courgette, lemon, and mint salad.

Storage and reheating

This dish is best eaten fresh. If you have leftovers, store the courgettes and yoghurt separately in airtight containers in the fridge for up to two days. Bring them to room temperature before serving.

Ingredient swaps for dietary needs

For a vegan option, replace the yoghurt with a plant-based version and skip the garlic if you’re sensitive to it. You can also try fresh coriander instead of mint for a different herbal note. If you don’t have a griddle pan, use a barbecue or a hot oven grill — just keep a close eye so the courgettes don’t overcook.

More recipes to explore

If you’re looking for more variety, check out some creative courgette sides that use spices, roasting, and fresh herbs to make the most of seasonal vegetables. They’re simple enough for weeknights but special enough for guests.