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Greek Tzatziki Sauce on Gyro

June 18, 2012 by mydanishkitchen

Greek Tzatziki Sauce

I have been eyeballing the Greek Tzatziki sauce for quite some time now. Does yogurt, cucumber, garlic and dill not sound perfectly delicious to you? or does it sound a bit foreign and odd? Well I assure you that it’s a wonderful creation! If you decide to make this sauce I would recommend that you make it one day before you intend to use it. Place it in the refrigerator overnight to really allow the flavors to develop. Also, make sure to use a plain Greek yogurt which has a thicker consistency. If you decide to use regular yogurt, you’ll need to let the liquid drain from the yogurt for 2 hours before using, to get the thicker consistency.

Making Tzatziki Sauce

Tzatziki sauce of course goes perfectly with the Greek Gyro sandwich. The first time I tasted a Gyro was actually in Denmark when I was a teenager and it left a big impression on me because it was super delicious….nothing like I had ever tasted before. Since then I’ve had Gyro’s from time to time, some better than others, and I finally decided to make the Tzatziki sauce myself. This recipe is truly wonderful, even my husband who does not eat yogurt or cucumber, really liked it – imagine that! Some other uses for the Tzatziki sauce could be served with Pita wedges as an appetizer, goes well with lamb, fish, chicken, veggies and falafel. I hope you enjoy this sauce as much as we have 🙂

Greek Gyro

Ingredients:

Tzatziki Sauce:

1 english cucumber, seeded

1 teaspoon salt, to draw out liquid in cucumber

1 lb Greek yogurt, plain (1 1/2 cup or 450 grams)

1/2 lemon, juiced

1 garlic clove, minced

1/2 tablespoon dill, chopped

Salt and Pepper, to taste

Gyro:

chicken, cut into bite-size pieces and cooked to your liking

onion, slice and cook until soft and sweet

Pita bread

lettuce

tomatoes

kalamate olives

feta cheese

Tzatziki Sauce

Directions:

To make Tzatziki Sauce: Peel cucumber, cut in half lengthwise and scrape out seeds using a spoon. Chop or shred cucumber and sprinkle with 1 teaspoon salt to draw out the liquid. Place cucumber in a sieve to drain for at least 1/2 hour. In a small bowl combine yogurt, lemon juice, garlic and dill. Once the cucumber has finished draining, add it to the yogurt mixture and give it a quick spin in the blender until you have your desired consistency. Place in refrigerator for at least 3-4 hours before serving to allow flavors to develop, or even better, leave it refrigerated overnight.

To assemble Gyro: Wrap gyro in aluminum foil and heat in toaster oven for a few minutes until warm. Add the warm chicken and onions. Top with lettuce, tomatoes, olives, feta cheese and Tzatziki sauce. Wrap loosely in foil to hold Gyro together and enjoy!

Source: adapted from Kalyn’s Kitchen

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Posted in Chicken, Condiments, Greek, Lunch, Main course, Sauce | Tagged chicken, feta, greek, gyro, pita, sauce, Tzatziki, yogurt | 4 Comments

4 Responses

  1. on June 22, 2012 at 18:11 Choc Chip Uru

    I love a good tzaziki my friend, looks stunning 😀

    Cheers
    Choc Chip Uru


  2. on June 20, 2012 at 06:05 Camilla

    Well that’s lunch sorted today. I had block of feta which needed eating by today and as we always eat a pitta at lunch time and I keep greek yoghurt in the fridge and dill in the freezer I’m sorted. Thank you.


  3. on June 18, 2012 at 14:32 the second serving

    I studied in Denmark for 6 months, and that’s actually where my tzatziki obsession began! Will definitely try this recipe out- thanks!


  4. on June 18, 2012 at 10:56 Tesney Ap

    Ohhh that looks really refreshing and juicy 🙂 Perfect grab and go this summer 🙂



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