This tzatziki sauce tied everything together. I pretty much drowned my chicken and smothered everything on my plate with it. I then proceeded to down everything way to fast because it all tasted so good! Did I also acquire the Moroccan chicken and veggies skewers recipes? Do you even have to ask? Check back soon!
Ingredients
- 1/2 English cucumber peeled
- 16 oz 2 cups Cold plain Greek yogurt (either full fat or fat free will work)
- 4 cloves garlic pressed
- 1/3 cup chopped dill fresh or frozen
- 1 1/2 Tbsp freshly squeezed lemon juiceJuice of 1/2 lemon; please squeeze a real lemon
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper
Instructions
- How to Make Tzatziki Sauce:
- The Cucumber should be peeled, finely diced and strained of it’s juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day.
- Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1 1/2 Tbsp lemon juice, 4 pressed garlic cloves, 1/3 cup chopped dill, 1/2 tsp salt (add more to taste) and 1/8 tsp black pepper.
- Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!
- Enjoy.