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
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.
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