• Ingredients: 18
  • Serves: 1
  • Prep: 15 mins
  • Bake: 15 mins

Carrot and yogurt sauce with 1/2 garlic clove, kosher salt, plain low-fat yogurt, finely grated carrot, chopped fresh dill, fresh lemon juice, finely grated lemon zest, freshly ground black pepper. To make this carrot and yogurt sauce for 1 persons you will need 15 mins for preaparation and 15 mins for baking.


  • 1/2 garlic clove
  • Kosher salt
  • 1 cup plain low-fat yogurt
  • 2 tbsps. finely grated carrot
  • 1 tbsp. chopped fresh dill
  • 2 tsps. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • Freshly ground black pepper


Dressing and assembly:

  • Ingredient info: Look for unsweetened shredded coconut at natural and specialty foods stores and some supermarkets. Anaheim chiles, also known as California chiles, are available at Latin markets and many supermarkets.

Basting sauce:

  • Special equipment: Eight 8″ metal or bamboo skewers


  1. Step 1 Place garlic on a work surface. Sprinkle with salt and finely chop, occasionally smearing with side of knife to make a paste.

    For this step you will need

  2. Step 2 Transfer to a medium bowl. Add yogurt, carrot, dill, 2 teaspoons lemon juice, and zest; whisk to combine.

    For this step you will need

Nutrition information

Calories 21 Carbohydrates 3 g (1%)
Fat 0 g (1%) Protein 2 g (3%)
Saturated Fat 0 g (2%) Sodium 67 mg (3%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 2 mg (1%)