I am a big fan of greek gyros… well, more specifically, the tzatziki sauce that typically accompanies them. It is cool, creamy and super refreshing and while it is a gyros bff, it is also a fabulous salad dressing and dip for chips, vegetables and chicken wings.
This mediterranean staple is something that I keep on hand as often as possible, as it chills well for a few days and as so versatile that I always find a delicious way to enjoy it.
Let’s get started…
To begin, gather some full fat greek yogurt, lemons, fresh dill, a garlic clove, olive oil, salt, pepper and an english cucumber. If you love mint, you can add some fresh mint into your tzatziki as well. Fresh herbs and lemons are a necessity for this sauce. Fresh herbs give off a completely different flavor than their dried siblings and freshly squeezed lemon juice brings a brighter flavor than the bottled stuff.
Buying the fresh stuff is definitely worth it for this recipe.
Start by grating one english cucumber or 3 mini cucumbers and place the shreds into a fine kitchen towel or a large piece of cheesecloth. Cucumbers are over 90% water, so you will want to remove as much of this liquid as possible to ensure you end up with a flavorful, creamy tzatziki.
Squeeze the towel until most of the liquid is gone and transfer the shredded cucumber into a large bowl.
To the cucumber, add 1 1/4 cup of plain full fat greek yogurt with 1/4 cup of finely chopped fresh dill, a tablespoon of extra virgin olive oil, a finely minced garlic clove, a small pinch of black pepper, a big pinch of salt and a tablespoon or so of very finely chopped mint, if using. Mix to combine.
Add a tablespoon of freshly squeezed lemon juice, mix to incorporate and add additional lemon juice, salt or black pepper to taste.
Now that you have whipped up a batch of tangy, creamy, refreshing tzatziki sauce, you can add it to a gyro, a burger, in some potato salad or just snack on it with some pita chips. It keeps well for a few days in the refrigerator, so use it a few different ways!
Enjoy!!
Tzatziki Sauce
Ingredients
- 1 1/4 cup of full fat plain Greek yogurt
- 1 English cucumber or 3 mini cucumbers
- 1 clove of garlic, finely minced
- 1/4 cup of fresh dill, finely chopped
- 1 tablespoon of fresh mint, very finely chopped (optional)
- 1-2 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of extra virgin olive oil
- a pinch of salt and black pepper
Instructions
- Grate the cucumber, place the shreds into a fine kitchen towel or cheesecloth and squeeze the towel to remove excess liquid from the cucumber
- Add the shredded cucumber into a large bowl and add the greek yogurt, minced garlic, dill, mint (if using), lemon juice, olive oil, salt and pepper in a medium bowl
- Do a quick taste test and add additional lemon juice, salt or black pepper to taste
- Serve immediately or transfer to an airtight container and chill in the refrigerator
