Tzatziki Sauce For Gyros For Two Food

AUTHENTIC GREEK TZATZIKI (GYRO SAUCE)

Steps:

• Grate the cucumber and optionally sprinkle with salt (this will help extract the excess liquid). Set aside for 10 minutes.I say that the salt is optional because the cucumber juice that you squeeze from the cucumber is delightful as a drink - but maybe not so much if it's salty!
• Place the rested cucumber into a nut milk back or several layers of cheesecloth and squeeze out as much excess water as possible.Alternatively, you can salt the cucumbers and leave them in a colander to naturally drain with the help of gravity (this will provide the best texture of the cucumber). However, this will take a far longer resting time (like overnight!), so I usually avoid it.
• Finely chop the dill and grate or mince the garlic. If you need help peeling garlic, I've tried and tested several methods previously.
• Combine all the ingredients in a large bowl and mix well.
• For the best flavor, allow the Greek sauce to marinate in the fridge for at least 2 hours but even better overnight. This will give the flavors a chance to properly meld together and tastes better than directly after making it.
• Before serving, give it one last taste and adjust any of the ingredients if needed (more salt, acidity, etc. Then drizzle with a bit of additional olive oil, and enjoy!
• Store: If you've carefully drained the cucumber, then leftover tzatziki sauce will last, covered, in the refrigerator for between 3-4 days.

HOMEMADE GYROS WITH TZATZIKI SAUCE

Steps:

• Add the Greek Seasoning to the meat, toss to combine, and let marinate for at least 15 minutes.
• Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the strips of meat and cook until golden brown on all sides. Add the sliced onions and continue to saute until the onions are tender and translucent, about 5-7 minutes. If the mixture is too dry, add a little more olive oil. Add more Greek Seasoning to taste.
• Wrap the pitas/flatbreads in aluminum foil and warm them in the oven.
• Spread 1/4 cup of the chicken mixture on each pita and top with red cabbage, onions, tomatoes and drizzle with tzatziki sauce. Sprinkle with dried sumac. Serve immediately.

TZATZIKI SAUCE

Steps:

• In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

TZATZIKI SAUCE FOR GYROS FOR TWO

Steps:

• Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a seperate medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning.
• Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

TZATZIKI (GYRO SAUCE)

Steps:

• Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
• Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
• Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
• Cover and chill 1 hour.