Tzatziki with Cucumbers and Mint

Tzatzki with cucumbers and mint

If your garden is providing you with an abundance of cucumbers and mint, here is a great way to combine them in a delicious tzatzki sauce that brings out the flavor of grilled meats, especially lamb. Although tzatzki is often made with dill, this version uses mint, along with vinegar, for a very zesty flavor.

• 1-2 cucumbers, peeled and seeded, dice finely
• Salt - 1 tsp.
• Greek yogurt - 2 cups, plain (see notes below)
• Garlic - 5 cloves, minced finely
• Mint - 2 Tblsps., fresh, minced (can also use dill)
• White wine vinegar - 1 Tblsp. (optional; can use red  wine vingar)
• Lemon juice - 1 Tblsp.
• Salt - 1/4 tsp.
• Black pepper - a few grinds/shakes
• Olive oil - 1 Tblsp.

1. Combine the diced cucumber and salt in a dish and mix well.
2. To drain the cucumbers of excess water, place them in a strainer over a bowl and let them sit for about an hour (you’ll be amazed at how much water collects!)
3. Combine all of the other ingredients, along with the drained cucumbers, and blend well.
4. Cover and refrigerate for 1 or more hours.

Adapted from Street Food Chicago by Mike Baruch (with some variations)

Notes:

Greek yogurt is thicker than regular yogurt and is becoming more widely available. I was given some free samples from Stonyfield Farms Oiko’s Greek yogurt which was very good (and zero fat!; coupons here), but I saw that there are other brands out there as well. If you can only obtain regular yogurt, you will have to strain it to make it thicker. Kalyn’s Kitchen has  instructions on straining regular yogurt, along with an interesting version of Tzatzki  made with dill.

Other Greek recipes:

• Grilled stuffed chicken with feta and spinach
• Grilled Greek Mediterranean chicken with vegetables

Tags: cucumbers, Greek, mint, Summer