One of my "souvenirs" from Greece is this tzatziki recipe.
A hint of dill and a healthy dose of garlic is what we loved about the tzatziki we had in Athens and Santorini on our recent trip.
Every lunch and every dinner!
So delicious slathered on fresh flatbread.
And it's a perfect accompaniment to these chicken skewers.
Two tips to tzatziki success
Tip #1:
Full-fat Greek yogurt. And don’t obsess over the “fat” part – you’re going to be mixing a bunch of cucumbers into it. Relax.
Tip #2:
Rid the cucumbers of all the excess liquid.
By the way -- I have a method for this...
Slice English cucumbers in half, lengthwise. Use a spoon to scrape out the seeds. (If you use regular cucumbers, you’ll also need to peel them.) Yes. Remove the seeds -- it makes a difference.
Shred the cucumbers and spread them out on a cookie sheet lined with paper towels. Season with a little salt (it helps to release the liquid).
Let the shredded cucumbers sit for about 20 minutes.
Place another layer of paper towels over the cucumbers and press gently to help release the liquid before adding them to the yogurt.
Doing this bit of prep work will help keep the texture of the tzatziki.
Look how creamy and thick --
Enjoy! - The Recipe Wench
Save RecipeIngredients
- 4 Cups full-fat Greek yogurt
- 2 English cucumbers (or 3-4 regular cucumbers, peeled)
- 3 Tablespoons minced garlic
- 1 lemon, juiced
- 1 Teaspoon crushed red pepper
- ½ Teaspoon salt (more or less to taste)
- 1 Teaspoon black pepper
- ¾ Teaspoon dried dill
Instructions
- Remove seeds from cucumbers by slicing in half, lengthwise, and using a spoon to scrape out seeds.
- Shred cucumbers and remove excess liquid by spreading shredded cucumbers out on surface covered with paper towels. Season with salt and allow to sit for about 30 minutes. After 30 minutes, place a layer of paper towels on top and squeeze gently to remove excess liquid.
- In medium bowl, combine all ingredients.
- Allow flavors to develop for 45 minutes or so. Taste and adjust seasonings.
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