Tzatziki is a sauce or dip served frequently in southeastern Europe, and the middle east. We have had several versions of tzatziki in Greece and Turkey as well as from local middle eastern restaurants. You can serve this versatile sauce with pitas, or with raw vegetables, crudités, or as a sauce on my Greek chicken kebabs.
Published on August 3, 2019 | By surleplat |
- Prep Time
- 2 cups
- 1 English cucumber, peeled, seeded and grated
- 1 1/2 TBSP lemon juice
- 3-4 cloves of garlic, minced
- 1 tsp salt
- 2 TBSP chopped dill
- 1 TBSP chopped mint
- 2 cups of greek yogurt
- 1 TBSP olive oil
- Peel the cucumber and grate with a cheese grater, using the large blade on the food processor or a hand held cheese grater. Put in a bowl. Add a pinch of the salt and 1/2 tablespoon of lemon juice. Toss and set aside so the cucumbers will release their liquid.
- In the meantime, combine the yogurt, the minced garlic cloves, 1 tablespoons lemon juice, and the olive oil. Mix until combined and creamy.
- Squeeze the cucumber with your hands or in a thin cotton towel to release any remaining liquid. Discard the liquid and add the cucumber to the yogurt mixture and stir until well combined. Add pepper and adjust salt according to taste.
- Add some finely chopped dill and mint and your sauce is ready. Refrigerate until ready to serve. I like to serve this with warm pitas and fresh vegetables as an appetizer or dip. I also like to pair the tzatziki with smoked salmon or as a sauce with my Greek chicken kebabs.