A gyro is not a gyro without tzatziki and anything without tzatziki can be pretty dull. I love tzatziki sauce so freakin much. The biggest reason why I love Trader Joe's is because they sell tzatziki sauce. Anyone who has made it knows it is a lengthy progress for a small bowl of it, but oh oh OH!! Is it ever so worth it.
I tried doing it on my own and then I tried some recipes here and there but I think I have perfected it to my liking. I need to make it a few more times before I can stamp it as perfected. It is an item I love eating as a dip with my bread, my chips, or even my grilled cheese. This is so good with chicken and if I had the gyro meat I would be solid for life. I'd have this for lunch everyday and I know I'll never get tired of having it because more than it's hearty, it is light and refreshing. So here is the recipe I used and I hope you enjoy eating it as much as my sister and I did.
Tzatziki Sauce
-16 oz of plain Greek Yogurt
- 2 cumbers, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon juiced
- 2 tablespoons chopped fresh dill
- 2-3 (depending on your taste)
- Salt and pepper to taste
2. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle salt (to your preference), and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
3. In food processor with steel blade (in my case a Magic Bullet or blender), add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. For me I blended the yogurt in because when I stirred it in, it became a little lumpy.
I tried doing it on my own and then I tried some recipes here and there but I think I have perfected it to my liking. I need to make it a few more times before I can stamp it as perfected. It is an item I love eating as a dip with my bread, my chips, or even my grilled cheese. This is so good with chicken and if I had the gyro meat I would be solid for life. I'd have this for lunch everyday and I know I'll never get tired of having it because more than it's hearty, it is light and refreshing. So here is the recipe I used and I hope you enjoy eating it as much as my sister and I did.
Tzatziki Sauce
-16 oz of plain Greek Yogurt
- 2 cumbers, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon juiced
- 2 tablespoons chopped fresh dill
- 2-3 (depending on your taste)
- Salt and pepper to taste
1. Strain the yogurt by putting it into a yogurt strain or in my case use two coffee filters. If you have a funnel use it if not put a spoon into a 2 cup measuring cup , put the coffee filter on top. The spoon acts as a support beam so the yogurt doesn't collapse to the bottom of the cup and none of the water drains.
2. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle salt (to your preference), and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
3. In food processor with steel blade (in my case a Magic Bullet or blender), add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. For me I blended the yogurt in because when I stirred it in, it became a little lumpy.
4. Taste before adding any extra
salt, then salt if needed. Place in refrigerator for at least two hours
before serving so flavors can blend. (This resting time is very
important. It's important when you blend the yogurt because the sauce is runny and by letting it rest the sauce will firm.
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