This tzatziki recipe is commonly found as a sauce with grilled meats in countries such as Greece and Cyprus. In Greece Tzatziki is often served with the mezze course (a collection of small dishes served at the start of the meal), and dishes called Souvlaki which are small grilled kebabs usually made from lamb.
Tzatziki does not keep well in the fridge as it becomes too watery, so it is important to mix together all the ingredients just before serving . To make a successful tzatziki it is vital to make sure that the cucumber is de-seeded and then well drained in a colander or sieve. If you just mix chopped cucumber into yogurt you just end up with a very nasty wet tasteless substance.
This sauce is very versatile you could have this sauce with fish, for example, it goes very well with mackerel. Or even pair tzatziki with roast chicken.
1 whole cucumber
350ml thick Greek style yogurt
1 tablespoon extra virgin olive oil
2 tablespoons chopped mint
2 garlic gloves crushed
1 tablespoon lemon juice
Salt and pepper
If you can’t find thick Greek yogurt then take some normal whole milk yogurt and strain this for a few hours to leave a thickened yogurt.
Peel the cucumber, cut it in half lengthways. Using a teaspoon scoop out the seeds.
Finely chop or grate the cucumber and place into a sieve or colander, sprinkle over a pinch of salt.
Leave the cucumber to drain for a couple of hours. Then pat the cucumber dry with a paper towel.
Place the cucumber into a bowl add most of the olive oil, yogurt, garlic, lemon juice and most of the chopped mint leaves. Mix this together well and place into your serving bowl..
Sprinkle over the remaining mint and olive oil.
Serve immediately with grilled lamb chops.
Tzatziki Recipe variations include adding either lemon zest or finely sliced spring onions or if you fancy a hotter sauce add a finely chopped (seeds removed) red chilli.