Greek Tzatziki Sauce

A traditional Greek recipe that serves 2

Tzatziki is a chilled greek sauce that is primarily served with meats. It enhances dishes like chicken souvlaki and gyros.

In the U.S. the tzatziki I’ve had from large restaurant franchises tends to be rather bland. It’s clear not enough ingredients, or little effort have been put into making a rich sauce.

A full-bodied, quality tzatziki is made of strained greek yogurt mixed with cucumbers, garlic, and olive oil. Tzatziki recipes use either vinegar or lemon juice, and add herbs like dill, mint, parsley, and thyme.

I've learned to make some of the best tzatziki thanks to Greek Chef Akis Petretzikis. Find his recipe here. And click on the photo to watch Akis make tzatziki.

I’ve made a few improvements to his recipe and I’ve come up with an enhanced version of Akis’ recipe.

Ingredients:

• 1 ½ cups greek yogurt

• 1 small to medium cucumber (grated, salted then squeezed)

• 3 large garlic cloves, minced

• 3 tablespoons lemon juice, or juice of half a small lemon

• 3 tablespoons dill (sometimes I use half dill, half mint), finely chopped

• 3 tablespoons olive oil

• Salt and pepper to taste, or 1/2 teaspoon each

I chose to add much more garlic than Chef Akis because that’s how my Yiayia Sofia would make her tzatziki, with around three to four large cloves or more at times. Also, instead of using vinegar I recommend using lemon juice (from half a small lemon) because I find vinegar too overpowering. And lemon juice gives a zesty tang flavor to the sauce.

I hope you enjoy tzatziki soon. Just smear it on pita bread and add the meats. I personally could eat this without meat; it’s that good. Many times I’ve almost gone through the whole container of tzatziki with plenty of pita chips. Kali Orexi!

#GreekFoods