Recipes for "tzatziki"

Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.

Drain as much excess liquid from the cucumber and garlic as possible.

In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

Place ground beef, onion, parsley, 2 cloves minced garlic, cumin, coriander, salt, black pepper, and cinnamon in a large bowl. Mix until evenly combined.

Divide mixture into 8 portions and form into oval-shaped patties around the skewers, making sure the point of the skewer is covered. Place kabobs on a plate and place in the refrigerator.

Preheat an air fryer to 370 degrees F (188 degrees C).

Meanwhile, stir yogurt, cucumber, 1 clove minced garlic, dill, and Kosher salt together in a small bowl. Refrigerate until ready to use.

Place 4 kabobs in the basket of the air fryer. Cook for 10 minutes. Transfer kabobs to a plate. Repeat with remaining kabobs. Serve with tzatziki sauce.

1. Add the flour to a shallow dish. In a separate dish, combine the Panko, sesame seeds, salt, and pepper. Crack the eggs into a separate bowl, then beat.

2. In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, and a pinch of salt. Set the seasoning aside.

3. Working in an assembly line, dredge the chicken through the flour, then the eggs – allow the excess to drip off into the bowl, then dip through the Panko crumbs. Place on a plate and repeat.

4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and immediately sprinkle on the seasoning, using to your taste. Thinly slice the chicken. Season with salt.

5. In a bowl, toss the cucumbers, avocados, peppers, lemon juice, and dill. Add the feta and toss.

6. To assemble, add lettuce and peperoncini to a bowl. Top with chicken, and cucumber/avocado salad. Add a few dollops of Tzaziki sauce. Drizzle over the tahini (homemade recipe in notes).

Preheat the oven to 350 degrees F (180 degrees C).

Place naan breads on a baking sheet; brush each with olive oil. Sprinkle evenly with garlic powder and dried dill. Top each naan with half of tzatziki sauce, 1/2 cup chicken, and half of feta cheese.

Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, about 7 minutes. Remove from the oven and top with red onion, tomatoes, and cucumber. Serve warm.

Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.

Preheat the oven to 450 degrees F (230 degrees C).

Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.

Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.

Line a rimmed baking sheet with parchment paper and brush with some olive oil.

Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.

Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

1. Add the meat, shallot, oregano, paprika, chili flakes, and a pinch of salt, and pepper to a bowl. Mix until combined. Coat your hands with a bit of oil and roll the meat into rounded tablespoon-size balls (will make 16-18 meatballs). Set aside.

2. In a bowl, toss the zucchini and peppers with 1 tablespoon olive oil, salt, and pepper. Preheat the grill or grill pan to high.

3. Meanwhile, make the vinaigrette. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

5. Grill the peppers and zucchini until softened, 3-4 minutes per side. Remove from the grill to a serving plate and toss with half the vinaigrette.

6. Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.

7. Serve the meatballs warm, tossed with the vegetables. Add a large dollop of tzatziki to each plate, then crumble the feta over top. Enjoy with naan and/or french fries.

1. Preheat the oven to 450° F. Rub a baking sheet with oil.

2. On the sheet pan, mix the chicken, paprika, oregano, garlic powder, onion powder, turmeric, salt, and pepper. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the sweet potatoes to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through. Toss and cook another 5 minutes until the chicken and potatoes are crisp.

3. Meanwhile, make the tahini sauce. Combine all ingredients and 1/4 cup water, or use pickle juice, in a jar and whisk until smooth. Add water to thin the sauce as desired. Season to taste with salt.

4. To make the pickled herb salad. In bowl, toss the pickled vegetables and herbs.

5. Serve the chicken, sweet potatoes, and tahini sauce with the pickled herb salad, feta cheese, and toasted sesame seeds. Generously add spoonfuls of Tzatziki. I love this over rice, but it's also great on its own.

1. Preheat oven to 425° F.

2. On a baking sheet, combine the cauliflower, 4 tablespoons olive oil, garlic, shallots, paprika, chili powder, oregano, turmeric, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss and roast another 10 minutes, until lightly charred.

3. On a separate large baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes, toss, then bake another 10 minutes until the potatoes are crispy.

4. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.

5. To assemble, add lettuce to a bowl. Top with cauliflower, sweet potatoes, cucumber/avocado, feta, and any other desired toppings. Add a few dollops of Tzatziki sauce. Drizzle over the tahini. Serve with pitas.

Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.

Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.

Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

1. In a bowl, mix the parsley, chives, dill, garlic powder, onion powder, paprika, salt, and pepper. Remove a couple teaspoons of the seasoning, then add the chicken, olive oil, buttermilk, and salsa, then toss. If time allows, let sit for 10 minutes or up to overnight to deepen the flavor.

2. Meanwhile, slice the zucchini into 2-3 long strips. In a rectangular dish, toss with olive oil, lemon, garlic, parmesan, chili flakes, salt, and pepper.

3. Take the skewers and thread the chicken. Rub with the remaining seasonings and olive oil.

4. Set your grill, grill pan, or skillet to medium-high heat. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. During the same time, grill the zucchini for 3-4 minutes per side, reserving the oil left in the dish.

5. Serve the chicken with Tzatziki sauce and the zucchini with leftover garlic oil. Top everything with a mix of fresh herbs. Enjoy!

1. In a bowl, mix the olive oil, shallots, garlic, oregano, chili powder, honey, harissa sauce, lemon zest, salt, and pepper. Add the chicken and toss. If time allows, let sit for 10 minutes to deepen the flavor.

2. Preheat the oven to 450° F.

3. Thread the chicken onto each skewer and arrange on a baking sheet. Bake 20-25 minutes, until lightly charred and cooked through.

4. Meanwhile, make the fries. Toss the potatoes, olive oil, garlic powder, cayenne, and pepper together, then spread in an even layer on a sheet pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more.

5. In a bowl, combine the herbs, lemon zest, garlic, sesame seeds, and feta. Toss the fries on the sheet pan with the feta. Then, season with salt.

6. Serve the chicken and fries with Tzatziki sauce and tahini (recipe in notes). Enjoy!

1. Preheat oven to 425° F.

2. On a baking sheet, toss the chicken, 2 tablespoons olive oil, chili powder, paprika, garlic powder, onion powder, honey, and season to taste with chili flakes, salt, and pepper. Toss well to evenly coat. Roast for 15-20 minutes, until lightly chard.

3. Add the kale/romaine, cucumbers, and sun-dried tomatoes to a large salad bowl.

4. To make the dressing. Combine all ingredients in a blender or glass jar and blend/whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and season with chili flakes and additional salt.

5. Pour some of the dressing over the salad, massaging the dressing into the kale. Add the chicken, avocado, feta, herbs, and sesame seeds. Top the salad with lots of Tzakiki and extra dressing. Lightly toss. Serve and enjoy!

1. Preheat the oven to 400° F.

2. In a bowl, toss together the chicken, 2 tablespoons olive oil, tomato paste, paprika, garlic, lemon zest, chili flakes, salt, and pepper.

3. Add the chicken to a large oven-safe skillet set over high heat. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter, then remove the chicken from the skillet. Add the orzo and thyme. Cook until toasted, about 1 minute. Add the sun-dried tomatoes, broth, and lemon juice. Season with salt and pepper. Stir in the fresh herbs. Slide the chicken and any juices left on the plate back into the skillet.

4. Bake, uncovered for 15 minutes or until the chicken is cooked through.

5. Serve the chicken and orzo topped with Tzakiki sauce and basil. Enjoy!

1. To make the feta. Arrange the feta, garlic, lemon rind, herbs, black pepper, and chili flakes in a square baking dish or large glass jar. Drizzle over the honey, then pour over the olive oil. Let sit at room temperature for 20 minutes or refrigerate for up to 1 week.

2. To make the peppers. Preheat the grill or grill pan to high.

3. In a large bowl, toss the peppers with olive oil, thyme, salt, and pepper. Grill the peppers until softened and charred, 3-4 minutes per side. Remove from the grill and arrange on a serving plate.

4. Spoon over the feta and oil. Let everything sit 5 minutes. Serve with lots of Tzatziki and grilled bread, pita, or naan.

1. Preheat the oven to 425° F. Line a baking sheet with parchment.

2. Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 tablespoon size balls, placing them on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake for 15-20 minutes, until the meatballs are crisp and cooked through on the inside.

3. During the same time, toss together the sweet potatoes with 2 tablespoons olive oil and a pinch of salt and pepper on another baking sheet. Bake 25 minutes, until the potatoes are crispy.

4. Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Grab the meatballs from the oven, remove the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Add the feta.

5. To assemble, add Tzakiki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzakiki (of course!).

1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.

3. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.

4. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.

5. To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzaziki sauce. Drizzle over the tahini.

1. In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.

2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.

3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes.

4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki.

If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. You'll need either 4 flat skewers or 8 regular round skewers.

Cut the chicken breasts into 1 1/2 to 2 inch chunks. Place in a bowl and sprinkle with salt. Add the yogurt, minced garlic, oregano, pepper, lemon juice, and olive oil to the bowl with the chicken, stir to combine. Marinate for 30 minutes to an hour.

While the chicken is marinating, make the tzatziki. In a medium bowl stir to combine the yogurt, minced garlic, salt, pepper, and lemon juice.

Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out excess moisture. Add the grated cucumber to the yogurt mixture.

Prepare your grill for direct high heat. While the grill is heating, prepare the skewers. Use either flat bamboo or metal skewers or double up regular bamboo skewers so that the chicken is easier to turn on the grill. Thread the chicken pieces onto the skewers with a lemon slice folded over like a taco between each piece of chicken.

When the grill is ready brush the grill grates with a little olive oil (use a paper towel folded over several times and dipped in olive oil, hold with tongs). Brush some olive oil over the chicken skewers as well. Place the chicken skewers directly over the hottest part of the grill and cover the grill.

Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook 2 to 3 minutes more, until the chicken is browned and just cooked through.

Remove from grill and serve immediately with tzatziki sauce.

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First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste.

If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.

To make the salad, simply gently mix together the ingredients. Salt and pepper to taste.

Add the potatoes, water, and salt to a large pot. Cover and bring to a boil over medium-high heat. Remove the lid, reduce the heat to medium, and simmer for 15 to 20 minutes until fork-tender.

Drain and transfer the potatoes to a large serving bowl with the olive oil and grated garlic and toss immediately. Cool the potatoes to room temperature, about 1 hour.

Meanwhile, make the sauce. In a small bowl, combine the yogurt, half the dill, grated cucumber, lemon juice, and black pepper. Cover and keep in the fridge until ready to serve.

Slice smaller potatoes in half; slice larger potatoes into quarters. Toss with the dressing and taste for salt, seasoning as needed. Garnish with the remaining dill and a drizzle of olive oil. Serve at room temperature or chilled.

Store leftover potato salad in an airtight container in the fridge for 3 to 4 days.

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Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chard leaves. Cook until tender, about 3 minutes.

While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, remove it with a slotted spoon and put into the ice bath to stop the cooking.

When the chard has cooled, remove it from the ice water and bunch it into a ball. Wrap it in a paper towel and squeeze hard to remove excess moisture.

Chop up the chard.

Put the Greek yogurt, chopped chard, chopped mint, garlic, salt, olive oil, lemon zest and lemon juice in a medium bowl. Stir to combine. Chill until ready to use (can make up to 3 days ahead).

Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy sheet pan or broiling pan, not a thin cookie sheet or your cookie sheet will warp).

Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly.

Place under a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.

Drizzle the tzatziki with a little olive oil and serve with toasted pita wedges.

Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.

In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.

Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

Gather all ingredients.

Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.

Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.

Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.

Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.

Serve with tzatziki sauce. Enjoy!

Gather the ingredients.

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.

Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.

Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.

For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Enjoy!

Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.

Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

Peel cucumbers, then grate into a colander. Squeeze out excess water.

Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

Gather all ingredients.

Combine yogurt, grated cucumber, lemon juice, olive oil, and garlic together in a large bowl.

Add dill, salt, pepper, and lemon zest; mix until smooth.

Pour into a serving dish. Garnish with fresh dill.

Gather the ingredients.

Squeeze chopped cucumbers to release any excess moisture; place in a bowl.

Add yogurt, parsley, and garlic; stir together until well blended. Season to taste with salt.

Place yogurt in a paper coffee filter, paper towels, or 4 layers of cheesecloth set in a strainer or colander set over a bowl. Strain yogurt in the refrigerator for 24 hours.

Peel and grate cucumber; squeeze out excess water and place into a bowl. Add strained yogurt, mint, garlic purée, lemon juice, and olive oil; stir to combine. Season with salt; chill before serving.

Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.

Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.

Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.

Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.