I bought plain Greek yogurt the other day, to the dismay of my wife. I wasn’t sure she would eat it, but then I got an email from Garbonzo’s, which got me thinking. I could use the yogurt. So I grabbed a few things last night, and then looked up some recipes for Tzatziki sauce and kind of followed them, kind of went my own way.
- 16oz plain greek yogurt
- 4 cloves garlic
- 1 tbsp olive oil
- 1 tbsp red wind vinegar
- 2 cucumbers
- pinch kosher salt
- dash lemon juice
- sprinkle pepper
Making the sauce
The first thing to do is to seed a cucumber. I’d never done this, and had to look it up. I peeled a cucumber.
Then I sliced them long-ways, and could see the seeds inside.
A little spoon action to pull the seeds out towards me
And I have a seeded 1/2 cucumber. I repeated this for both cucumbers and then diced up the rest.
All the ingredients, including the minced fresh garlic, went into the blender.
Medium speed and then I had a sauce. I poured it into a container, and I’ll use it later.
My plans are to take come of the leftover shredded chicken, add hummus, calmata olives, lettuce, and the tzatziki sauce in a pita and enjoy.
Meanwhile I have a beef roast in the crock pot cooking for French Dip sandwiches for Delaney.