Recipe video above. Nobody makes Tzatziki as good as your yiayia, but just in case you want to make one using actual measurements (rather than a little bit of this and a slosh of that!), here is my recipe. Use as a dip for vegetable sticks and warm pita bread, as a sauce for Gyros, Doner kebabs and chicken skewers, and dolloping on Greek baked chicken pieces.
Ingredients
Instructions
Deseed, shred and squeeze - Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in a tea towel and squeeze to remove excess liquid.
Mix - Place cucumber in a bowl. Add remaining ingredients then mix to combine.
Set aside for at least 20 minutes for the flavours to meld.
Use immediately or keep in an airtight container in the fridge for 3 days.
Nutrition
- Calories
- 354 kcal
- Carbohydrate Content
- 23 g
- Protein Content
- 13 g
- Fat Content
- 24 g
- Saturated Fat Content
- 8 g
- Cholesterol Content
- 40 mg
- Sodium Content
- 729 mg
- Fiber Content
- 2 g
- Sugar Content
- 19 g
- Unsaturated Fat Content
- 15 g
- Serving Size
- 1 serving
