Monday, June 24, 2013
Tzatziki sauce is a sauce that is traditionally made with yogurt, cucumber, and garlic that pairs very well with lamb, grilled meats, falafel, and on gyros. I can't eat garlic, so we don't eat Greek food very often. Luckily, Richard came up with a tzatziki sauce recipe that uses fresh mint to flavor the sauce in lieu of garlic (thank you!). This tzatziki sauce is fabulous with my Lamb Burgers Recipe or Minted Lamb Morsels. Pictured above is a lamb burger gyro with grilled flatbread, lamb burger, tomato, lettuce, and Richard's Garlic-Free Tzatziki Sauce. So good!
Garlic-Free Tzatziki Sauce Recipe
2 - 6 oz. containers of plain Greek yogurt
1 medium cucumber
2 tbsp minced fresh mint leaves (about 15 leaves)
Juice from 1/2 a lemon
1/2 tsp sea salt
1/4 tsp pepper
Add the yogurt to a medium-sized mixing bowl. Peel, de-seed, and dice up the cucumber into small cubes. Mince about 15 fresh mint leaves. Add the cucumber and mint to the bowl. Next, add the juice of 1/2 a lemon (no seeds), the sea salt, and the pepper and use a small whisk to mix it all together until the yogurt is smooth. Cover the bowl with plastic wrap and refrigerate it for 2 hours before serving. Makes about 2 cups of tzatziki sauce. Serve the sauce with lamb, grilled meat, gyros, falafel, grilled pita, fresh tomatoes, rice, or anything else you want a fresh-tasting cucumber sauce to accompany. The sauce can be kept in the refrigerator for up to a week.