As far as I’m concerned, tzatziki is one of the best things to exist in this world. It’s a refreshing and delicious addition to so very many meals. Of course, the classic meals that goes with tzatziki is souvlaki, or lamb gyros.
However, I love to use it as a spread on top of a roasted chicken thigh too!
Above is tzatziki spread on a roasted chicken thigh, along with roasted green beans and zucchini. Everything except the chicken came from the garden!
How to Make Tzatziki
It’s super easy to make!
First, grate your cucumber onto a clean kitchen towel or cloth napkin. Squeeze all the liquid out and discard.
Then add all the ingredients to a medium size bowl.
Mix all the ingredients together and let sit in the refrigerator for a couple hours to let the flavors meld together.
That’s it! That’s how easy it is. It will last about a week or two in the fridge, but I think you’ll eat it up faster than that! Use it on a flat bread with souvlaki, or put it on your meat of any type!
I’ve got a souvlaki recipe, right here – check it out and pair these two amazing foods together!
Tzatziki
Ingredients
- 1 medium cucumber, grated
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 18 oz greek yogurt
- 2 tbsp red wine vinegar
- pinch salt
Instructions
- Remove seeds from cucumber, if it's very large.
- Grate cucumber onto a clean towel.Wrap the towel around the grated cucumber and squeeze as much liquid out as possible. Discard liquid.
- Add all the ingredients to a medium sized bowl and mix well.
- Let the tzatziki sit in the refrigerator for 1-2 hours to let the flavors meld together. Serve cold.
Notes
Carbs: 1.6g
Fiber: 0g
Protein: 1g
