CHEF JOHN'S TZATZIKI SAUCE
I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 3h25m
Yield 12
Number Of Ingredients 11
Steps:
- Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
- Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
- Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
- Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Nutrition Facts : Calories 48.5 calories, Carbohydrate 2.5 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 119.6 mg, Sugar 1.4 g
GYRO MEAT WITH TZATZIKI SAUCE
Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.
Provided by Alton Brown
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
- Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
- To cook in the oven as a meatloaf, proceed as follows:
- Preheat the oven to 325 degrees F.
- Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
- To cook on a rotisserie, proceed as follows:
- Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
- Preheat the grill to high.
- Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
- Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
- Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
- Yield: 1 1/2 cups
TZATZIKI
Greek yogurt's thicker texture eliminates the need to drain yogurt in cheesecloth as most commonly seen in tzatziki recipes. Wringing out the moisture from your cucumber ensures that the tzatziki stays thick and creamy. We chose fresh dill and mint over dried to provide the brightest flavor possible.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 2 cups
Number Of Ingredients 8
Steps:
- Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
- Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.
GREEK CHICKEN SOUVLAKI
From " A Spicy Perspective" online recipe conversation. What a delicious way to use some of those lemons weighing down the tree! It was a big hit with my writing group's hungry Board members!
Provided by Vicki Kaye
Categories Summer
Time 40m
Yield 10 Skewers, 5 serving(s)
Number Of Ingredients 15
Steps:
- Place 8-10 wooden skewers in a shallow pan of water to soak before grilling. Soak 30 minutes.
- Cut chicken breasts into 1-inch pieces and place in a large bowl. Add 3 tablespoons of fresh lemon juice from one lemon. Add the olive oil, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon ground black pepper. Toss and let the chicken marinade for 20-30 minutes.
- Meanwhile, in a second bowl mix the ingredients for the Tzatziki sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well, then put in refrigerator until ready to serve.
- Pre-heat the grill to medium heat. Slice the remaining lemons into thin rounds. Slide 7-8 pieces of chicken onto each skewer with a folded lemon slice in between every 2 to 3 chunks. Once all the skewers are ready, grill them for 5 minutes per side, 10 minutes total. Be careful that the wooden skewers are not resting directly on the grill.
- Break open one chicken chunk to test for doneness.
- Serve the chicken and the tzatziki sauce for dipping.
Nutrition Facts : Calories 429.3, Fat 27.8, SaturatedFat 6.3, Cholesterol 116.2, Sodium 232.8, Carbohydrate 6.3, Fiber 1.6, Sugar 1.6, Protein 38.7
TZATZIKI SAUCE
Use natural yogurt to give the classic Greek dip a pouring consistency, great with slow-cooked lamb. The tang of yogurt and mint cuts through the richness
Provided by John Torode
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Mix everything together in a small bowl with a pinch of salt. (Can be made a day ahead.) Try it drizzled over slow-cooked Greek lamb with chickpea salad.
Nutrition Facts : Calories 31 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE
This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!
Provided by Miracle Miriam
Categories Sauces
Time 3h
Yield 3 1/2 Cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
- In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. 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 will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
- ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
- You can skip this draining process, if you want, but you will have a moderately messier, runnier result.
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