Recently, I ordered some chicken gyros from a local Greek food establishment for lunch which had some amazing Tzatziki Sauce. It’s difficult to duplicate perfection, but I believe this is close. I love using fresh dill and waiting for the flavors to infuse the sauce. The longer you wait, the more evident the aromatic flavor.
Gather your ingredients!
To make Tzatziki Sauce, it’s best to prepare it ahead of time to give the flavors a chance to meld.
The Prep:
Cut an English cucumber in half which should be enough for the sauce. I prefer to use these as they are less seedy. Split the half section in half lengthwise and scrape out the seeded core. Grate on a box grater to yield 1/2 cup of grated cucumber.
Toss the grated cucumber with the salt.
Place the salted cucumber in a mesh strainer over a measuring cup, mixing occasionally, for about 30 minutes. The salt helps to drain off excess water from the cucumber. I use this process with cabbage when making cole slaw. Who likes watery cole slaw?
Place the cucumber in a cheesecloth and squeeze out excess water. Place it in a bowl.
For a more creamy Tzatziki Sauce, place the yogurt on top of a folded cheesecloth square in a mesh strainer over a bowl to catch excess liquid for about 15-30 minutes or until dripping ceases. Squeeze out any remaining liquid and place the strained yogurt in a bowl with the grated cucumber from above.
Mix It Up!
Whisk the strained yogurt, grated cucumber along with the remainder of the ingredients.
Allow the sauce to chill in the refrigerator for a few hours before using.
This Tzatziki Sauce is great on Chicken Gyros, as a dip for veggies or chips or even a topping for fish or crab cakes.
Tzatziki Sauce
Ingredients
- 1/2 c seeded, shredded English cucumber
- 1/2 t Kosher salt
- 1 c plain Greek yogurt
- 2 t red wine vinegar
- 1 t minced garlic
- 1 T fresh dill, chopped
- 2 T fresh lemon juice
- 1/2 t Kosher salt
- 1/4-1/2 t freshly ground black pepper
- 1 T extra virgin olive oil
Instructions
- Seed about a half of an English cucumber. Shred on a box grater and measure out just over a half cup. Toss it with the Kosher salt and place it over a mesh strainer and a glass measuring cup for about 30 minutes. Squeeze out excess liquid by twisting the cheesecloth.
- Place a layered square of cheesecloth in a strainer and top it with the Greek yogurt. Allow it to sit in the strainer over a bowl to catch any liquid draining off for about 30 mins-1 hour.
- In bowl, combine the cucumber, yogurt and the remainder of the ingredients then chill in the refrigerator for a few hours before using so flavors can meld.
- Use this for gyros, a dip for veggies or pita chips! Yum!
