One of the things that always summer to me is lamb on the BBQ. And nothing goes better with grilled lamb than Tzatziki. I have never had a recipe for tzatziki before, always making it from what rattles around in my noggin. For this fo round, I used a recipe from The Greek Cook by Rena Salaman.
The only difference is my adding lemon juice and lemon zest and my insane straining of anything with extra liquid!
- 6-8 ounces plain yogurt
- 6 inch piece of cucumber, peeled and thickly grated
- 1 or 2 garlic clove, crushed
- 1 tablespoon olive oil (optional)
- 1 tablespoon finely chopped fresh mint
NOTE: Hate mint. Yuck. Left it out. I may be one of the few Greeks on the planet that dislikes mint!
NOTE NOTE: I buy plain greek yogurt. If you buy regular plain yogurt strain it first. Coffee filters are an amazing invention. I don’t drink coffee but always have them on hand to line a fine mesh strainer with. They keep what your straining in one place and don’t fall apart.
NOTE NOTE NOTE: After I grate the cucumbers, I let those strain a bit too, and then squeeze them dry. You don’t have to do this, but I like my tzatziki thicker.
Put the yogurt in a bowl and add the cucumber and mix. Add the garlic,
mint, olive oil (if using), lemon juice, zest, and salt. Mix well. Cover with plastic wrap and chill lightly.
Fabulous with grilled lamb or chicken - we had this with lamb sausage – or with pita chips.