Tzatziki sauce is a wonderful Greek sauce made with Greek yoghurt, cucumber and garlic. There are probably many different ways of making this, but I’ve developed my own style of making a very quick and simple sauce that tastes great.
Tzatziki goes really well with grilled meat, particularly chicken or lamb. But it’s also a great dip that you can dunk your pitta bread into. Fresh ingredients make all the difference, and will make a wonderful addition to any salad or to go with a nice barbeque lunch.
Here’s what you’ll need:
- 250 ml Greek yoghurt
- one third of a large cucumber
- 2 medium sized garlic cloves
- juice of half a large lemon
- 1 tablespoon olive oil
- salt & pepper to taste
You need to start by grating the cucumber. This forms the basis of the Tzatziki sauce but takes a bit of work. Cut off about a third of a large cucumber, wash it and grate it using the largest setting on your regular cheese grater. Now you need to try to remove as much liquid from the cucumber as possible. If you have this at home, use some muslin cloth and squeeze out all the liquid. If you don’t have this, you can use your hands. Grab as much cucumber as you can fit into your hands and squeeze tightly, releasing as much water as possible. This is important to make sure the Tzatziki sauce is nice and thick and not too runny.
Place the drained grated cucumber into a bowl, top with the Greek yoghurt and lemon juice. Using a garlic press, add the pressed garlic into the mix, along with olive oil, salt and pepper to taste. Mix the ingredients and taste to ensure there is enough flavour. If you’re happy with the results, cover and place in the fridge for at least an hour before serving. This ensures the flavours have time to develop and turn into a really thick, garlicky Tzatziki sauce, full of flavour to go with your Mediterranean meal.