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
My Danish Kitchen 