You can’t have kebabs without a delicious and creamy Tzatziki Sauce. Savory garlic, refreshing cucumbers, and the grassy dill flavors all come together with the tang of the red wine vinegar to bring you the perfect balance of a great Tzatziki Sauce. Any Greek Yogurt will do, but I personally prefer Fage because it leaves behind the sourness that can come with some other plain yogurt brands. Pair this Tzatziki Sauce with my Greek Kebabs or top it over any protein next time you grill. The best part is that this will keep in your refrigerator for 3-5 days so you can serve it on top of just about anything you desire for an extra layer of flavor and protein. Enjoy!!
Tzatziki Sauce
Description
Have you ever gone to your favorite Greek restaurant and wondered how you can duplicate that perfect Tzatziki Sauce that goes with your kebabs or pita pockets? I have got the best recipe for a delicious and healthy Tzatziki sauce that won’t just serve as a perfect accompaniment, but will also give you a great boost of protein. This recipe is as easy as combining your yogurt with some grated cucumber and garlic along with some herbs, olive oil and red wine vinegar. I like to use Fage brand yogurt because I find it to have a much smoother consistency and least sour flavor compared to some other greek yogurts. You can serve this immediately, but I find it’s best to let it sit for at least 30 minutes to really let the flavors all blend together. Once the flavors have blended, you’ll have a delicious and garlicky sauce that you can put on just about anything you want. Get ready to lean into some garlic breath and enjoy the most delicious Tzatziki sauce!
Ingredients
Instructions
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Start by preparing your cucumber. Peel your cucumber and cut in half lengthwise. With a spoon, remove the seeds from the middle and then grate your cucumber. Once your cucumber is grated, squeeze your cucumber and drain as much liquid out as you can. Once the liquid is drained, you should have approximately 2/3 cup of cucumber. Add to your bowl.Â
I like to add the cucumber to the bowl before anything else so I can drain any additional liquid before I add anything else to the bowl. Any cucumber is fine to use, however if you use an English cucumber, it won't be necessary to peel or remove the seeds, but still try to squeeze any remaining liquid out to prevent a runny sauce. -
After your cucumber is prepared, finely grate your garlic and add it to your bowl with the remaining ingredients. Mix well and adjust any levels of salt or olive oil to taste.  Let your sauce rest for about 15-30 minutes before serving to allow your flavors to come together.Â
Make sure your garlic is grated finely. Nobody wants to bite into a huge chunk of garlic in their sauce!
