Tzatziki

Supermarket tzatziki is like microwave cake, it’s fine, it will do in a pinch but it isn’t the real deal and you can spot it a mile off. It all started when Matt’s Mum brought us some spices back from Greece and we made chicken gyros. They blew me away and since then, gyros and tzatziki have been our best friends.

Whether you’re going to use this tzatziki as a dip for veggies or pitta, to give lamb chops a fresh kick or with your souvlaki, this sauce is a winner and takes less than 5 minutes to make.

You’ll need:

1 Garlic clove (2 if you’re a garlic lover)

Pinch of salt

1/4 Lemon, juiced

250ml Greek yoghurt

1 Tbsp Dill

(1 Tbsp of mint of oregano – optional)

1/2 Cucumber, finely diced

A little olive oil

 

In a pestle and mortar, rub the whole garlic cloves in to a little salt until they’re pureed. Then add the lemon juice and leave for a minute. The acid in the juice will cook the garlic a little, taking away the harshness.

Stir in the dill and if you like, a tablespoon of mint of oregano too. Add the cucumber.

Greek yoghurt can vary a lot between brands so check the consistency. If it’s too thick you can let it down with a little olive oil until it’s right for you. Taste it. Add more lemon juice if needed.

That’s it. Perfect tzatziki in under 5 minutes. I hope you try it!