One Sauce, Infinite Possibilities

October 8, 2008 | By | Comments (5)

Tzatzikick1097067l As grilling season winds to a close, I’m packing up my skewer set and heading inside to the broiler.  I love using the broiler–it cooks quickly and there’s less cleanup than when you use the grill.  However, no matter how delectable your rub or marinade, once you sacrifice the real flame in favor of a heating unit, some flavor is going to be lost.

Enter Classic Tzatziki sauce.  If you’ve ever been to a Greek restaurant or sampled a gyro, you’ve had tzatziki sauce.  It’s a light and flavorful combination of yogurt, cucumbers, garlic, mint, dill, and lemon juice, plus a little salt.  I’d always wondered how they made the sauce, so when my girlfriends threw a kabob night in honor of the season premier of Grey’s Anatomy, I figured it was worth an attempt.

The sauce, the amazing sauce, is oh-so simple to make.  The hardest part is not eating all the shredded cucumber as it dries on paper towels for 30 minutes, to keep the sauce from becoming watery.  Then just mix the ingredients and chill before using.  I thought we’d spread it on the gyros and be done with it, but we dipped every fruit, vegetable, and pita chip within a five mile radius into the bowl, finally wiping it clean with leftover pita just before the end of the show.

This one’s definitely going in my must-make recipe file and I can’t wait to try it on other veggies, like maybe a baked potato, and certainly on other types of meat, like maybe a pork tenderloin instead of the chicken we used.

I’m dying to make it with Greek yogurt next time, which I hear is thicker and more flavorful.  Anyone ever tried that before?


  1. julia

    Hi Asley
    I am Greek, living in Athens and i must say that tzatziki with greek yogurt(i think u have FAGE in Usa) is something else, try it and u will see the difference (u can add carrot if you like, its good too)
    I read your articles, they r great.
    Thank you

    October 13, 2008 at 6:48 am
  2. Judith

    Try draining a carton of regular plain or nonfat yogurt in cheese cloth or a coffee filter for 12-24 hours, you will have a wonderful thick yogurt at half the price of Greek.

    October 13, 2008 at 8:37 am
  3. Judith

    Try draining in cheeseclothor a couple of coffee filters, I large carton of reg or lowfat yogurt for 12-24 hours, will produce a wonderfully thick yogurt, half the price of Greek.

    October 13, 2008 at 8:41 am
  4. Marina

    I’m Greek and as far as the cucumber goes, you don’t need to dry it on paper towels. I always just squeeze the excess water out of it after I grate it. It goes much faster. Also if you go into Whole Foods you can find “Fage” greek yogurt which is excellent or you can mix some sour cream into your regular yogurt to thicken it.

    October 16, 2008 at 3:11 pm
  5. Joanie T

    I am positive using Greek yogurt will elevate this recipe you already love to new heights! Fage is the first Greek yogurt I ever tried and it is divine, but also good is Trader Joe’s Greek-style yogurt. I am going to try that trick of draining ordinary yogurt, too!

    October 18, 2008 at 10:46 am

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