Tzatziki Sauce

The holy sauce of all sauces.
The one thing that makes shwarma shwarma and gyros gyros and if you decided to make either of these without the sauce, well, people are going to angry and it will be anarchy.
Usually it’s made with goats or sheep’s milk but um….yeah. I just don’t see that happening. Sometimes people put olive oil or lemon juice or parsley or mint. Yeah, didn’t do that either. I stripped it down to the nitty gritty.
I was scared of making this sauce to be honest. Bryan has such a high expectation when it comes to these things. It has to be better than perfect or everything is off.
But I passed with flying colors.
“Perfect.”
“What’s in it?”
So if you want gyros or shwarma but don’t feel like going out to get it, know that at least for now, there’s a rocking tzatziki sauce you can whip up that will make anything a bazillion times better. Or add pita chips and make it a dip.
tzatziki
Tzatziki Sauce
1 cup plain Greek yogurt
1 tablespoons dill
1 large clove garlic, chopped
1/2 teaspoon salt
1/2 cucumber, seeds removed and very finely chopped
Directions
Combine all  ingredients in a medium bowl.
Refrigerate for at least an hour before use.
Makes 12. Per 2 tablespoons
I actually made my cucumbers a little chunky because I wanted to see the chucks of cucumbers in there. But the more finely chopped they are, the better. If you want it chucky, then make it chunky.
And you know what it really goes amazing on top of? Greek Burgers!
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2 thoughts on “Tzatziki Sauce

  1. Pingback: Greek Burgers | The DIABETIC Kitchen

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