Some people aren’t a fan of the cool and creamy cucumber sauce that accompanies a gyro, but I personally love anything with cucumber. Tzatziki can be used to marinate meats, as a dip, or as a sauce on yummy lamb pitas–and it’s not too hard to make either!
I decided to use Ina Garten’s recipe for it because I have her cookbook “Parties” and her recipes are always a hit. But–I didn’t check out the portion size and ended up making about 5 cups of the stuff, aka way too much for a family of four to eat. Oh well.
I made a few adjustments to the recipe: I skipped the straining yogurt step and just bought Greek yogurt, I didn’t add champagne vinegar because I didn’t have any (a splash of white vinegar was used instead), and I added fresh mint. The key to the tzatziki tasting was good was letting the flavors meld together in a cold refrigerator overnight.
I served it as a dip with toasted pita bread.
(makes 2 1/2 cups)
- 1 pint of Greek yogurt (I prefer Fage)
- 1 cucumber, peeled, seeded, and shredded (use a peeler to take off the tough skin, slice length-wise, and remove seeds by gently carving out with a spoon)
- 2 tsp. salt
- 1/2 cup sour cream
- 1 tbsp. white vinegar
- 1 lemon’s juice
- 1 tbsp. olive oil
- 1 1/2 tsps. minced garlic
- 1 1/2 tsps. minced fresh dill
- 1 tsp. minced fresh mint
- Pinch freshly ground black pepper
1. Using a food processor, grate the cucumber. While measuring other ingredients and getting stuff together, put cucumber in a strainer to drain excess water.
2. Squeeze as much water out of the cucumber as you can. Then mix everything together in a big bowl and refrigerator for a couple hours.