Put tzatziki sauce on all your summer gyros, wraps, and pitas!
Back when I was an undergrad in college and ate all the glutens, I lived off of burritos, gyros, and pitas. Basically, all things that could be swaddled in a tortilla or flatbread and wrapped up all cozy-like for portable convenience were my consumables. Lamb gyros with tzatziki sauce from a local sando shop became my every Thursday lunch before heading to class. I held tzatziki sauce in such high regard that I assumed the process of making it at home was a majorly complicated feat and would require that I venture through an enchanted goblin-inhabited labyrinth and outsmart David Bowie in order to crack the sauce’s mystical code.
But it’s not complicated, there is no tzatziki labyrinth, no goblins to be reckoned with, and much to my dismay, David Bowie’s not involved at all.
It’s easy. Really the only preparatory step, short of mixing everything together in a bowl, is allowing the chopped cucumber to sit and drain for about 30 minutes. We do this so that the sauce doesn’t get watery when it’s in the refrigerator. Other than the wait time, the sauce takes seconds to make. And eat. It’s fabulous like that.
So what is the dillio with tzatziki (get it? dill….io…?) other than the fact that it needs to get et on all your consumables?
Tzatziki is a yogurt-based sauce popular in Greece and Turkey, typically served as a dip or condiment for meat. The basic ingredients in tzatziki are yogurt, cucumber, dill, garlic, vinegar (or lemon juice), and salt. You can also add mint, thyme, and/or parsley to make the sauce more herby. I adapted this sauce from a recipe I found on the Cooking Light website for Tzatziki. I was instantly taken back to my gyro Thursdays and was thrilled by how flavorful the sauce turns out while being so easy to make.
So let’s learn how to do that.
It all starts with chopping up some cucumber into small bits (Note: if you’d like, you can slice the cucumber lengthwise, and scoop out the seeds before chopping, but you don’t have to).
Place the chopped cucumber into a colander, sprinkle with a little salt, and allow it to sit and drain in the sink for 30 minutes. This ensures your tzatziki sauce doesn’t get watery from the cucumber.
Place all of the sauce ingredients in a big mixing bowl.
Give everything a stir.
Et viola! Homemade tzatziki sauce for your pitas, wraps, salads, and anything else that could use some spunk.
Get on with your bad self.