Best 10 Greek Tzatziki Sauce Recipes

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE

Steps:

• Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
• ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

GREEK PITA BURGERS WITH SPINACH, FETA AND TZATZIKI SAUCE

Steps:

• Place shredded cucumber in clean dish towel; squeeze to remove any excess liquid. In small bowl, mix cucumber and remaining sauce ingredients. Cover; refrigerate until serving time.
• Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns, tomatoes and lettuce. Shape into 8 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Spoon 2 tablespoons sauce on bottom half of each bun. Top with burger, tomato and lettuce. Cover with top halves of buns.

GREEK CHICKEN BURGERS WITH TZATZIKI SAUCE

Steps:

• Set oven control to broil. Chop enough cucumber to equal 1/2 cup; place in small bowl (slice 8 slices from remaining cucumber for sandwiches; set aside). Stir in remaining sauce ingredients; refrigerate until ready to use.
• In large bowl, mix chicken, spinach, olives, cornstarch, oregano, garlic, salt and pepper. Shape into 4 oval patties, each about 1/2 inch thick. On broiler pan, place patties. Broil with tops about 5 inches from heat 10 to 12 minutes, turning once, until thermometer inserted in center of burgers reads at least 165°F.
• Place burgers in pita pocket halves. To serve, top each burger with tomato, cucumber slices and about 3 tablespoons sauce.

GREEK TZATZIKI SAUCE

Steps:

• Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. Let drain for 2-4 hours in the refrigerator. If using Greek yogurt you do not need to drain it, as it is already a thick consistency.
• Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber. Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
• Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
• Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. Note: we love garlic, so I tried adding more once. It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
• Place sauce in the refrigerator for 1 hour or more to meld flavors. Stir before serving. The sauce can be stored in the refrigerator for up to one week. Makes 1 1/4 cups.

MINI GREEK MEATLOAVES WITH TZATZIKI SAUCE

Steps:

• Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
• In medium bowl, mix meatloaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.
• Bake 30 to 35 minutes or until meat thermometer inserted in center of one loaf reads 160°F. Let stand in pan 5 minutes.
• Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meatloaves with tzatziki sauce.

GREEK CHICKEN WINGS WITH TZATZIKI SAUCE

Steps:

• In large resealable food-storage plastic bag, mix 2 tablespoons of the yogurt, the oil, 2 tablespoons lemon juice, the garlic, 1 tablespoon dill weed, 1 teaspoon salt and the pepper. Add chicken. Tightly seal bag; turn several times to coat chicken. Refrigerate 2 to 3 hours, turning occasionally.
• Meanwhile, in small bowl, mix remaining yogurt and sauce ingredients until well blended. Cover; refrigerate until serving time.
• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Remove chicken from marinade; discard marinade. Arrange chicken in pan.
• Bake 50 to 55 minutes, turning once, until chicken is no longer pink in center. Serve with sauce.

CRISPY ZUCCHINI FRITTERS WITH GREEK YOGURT SAUCE (TZATZIKI)

Steps:

• For the fritters:
• Grate the zucchini and place it in a colander, over a bowl. Sprinkle with salt and let drain for 30 minutes. Squeeze out moisture and pat dry with paper towels.
• Place the grated zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, flour, eggs, and salt and pepper to taste. Mix well.
• Pour oil into a sauté pan to a depth of ¼ of an inch. When oil is hot, drop the mixture by the tablespoon into the pan, pat it down gently with the back of the spoon and fry for 2 minutes on one side then 3 minutes on the other or until golden brown.
• Transfer the fritters to paper towels to drain. Repeat with the remaining mixture.
• Keep warm until ready to serve.
• For the tzatziki:
• Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
• Mince the garlic cloves and the fresh dill and add it to the bowl.
• Add the rest of the ingredients, season with salt, mix well, cover and refrigerate overnight or for at least a couple of hours.
• Before serving, mix again, drizzle with some extra olive oil, place a Kalamata olive in the middle and serve with wedges of toasted Greek pita bread, or with zucchini fritters.

GREEK CHICKEN IN A PHYLLO WRAP WITH TZATZIKI SAUCE

Steps:

• 1. Make the tzatzki sauce enough ahead to allow flavors to marry. Combine the yogurt, cucumbers, garlic. lemon juice, salt, mint and hot sauce. Cover and chill.
• 2. Cut the chicken into 6 strips, the long way.
• 3. Put the chicken in a zip lock bag and add the olive oil, lemon juice, garlic, and salt and pepper.
• 4. Rotate bag a few times and refrigerate at least 1 hour, longer is better.
• 5. Make a pocket in each piece of chicken by slicing the side and opening up the chicken like a book.
• 6. How much you want to stuff is to your judgement, I put in about a teaspoon each of artichokes, olives and feta.
• 7. Close the chicken up and season with oregano, and salt and pepper.
• 8. Line a cookie sheet with foil (no cleanup) and spray with non stick spray.
• 9. Melt the butter, and open up the Phyllo. Cover the phyllo with plastic wrap and then a damp towel, removing the sheets one by one.
• 10. Brush melted butter on the first sheet, from the middle out to the edges, repeat until you have 6 sheets.
• 11. Cut the sheets crosswise wide enough to cover your filling, maybe about 4 inches.
• 12. Place a piece of chicken on the dough, season with salt, pepper and oregano, wrap it around the chicken, and set on the prepared cookie sheet. Repeat for the rest of the chicken pieces and the phyllo.
• 13. Bake in a preheated 425° for 15 minutes, then turn oven down to 400° if it looks like the dough is cooking too fast.
• 14. Bake for 30 to 35 minutes, or until internal temp is 180° Serve with tzatziki sauce.

TZATZIKI - A GREEK MOTHER'S SAUCE

Steps:

• Squeeze excess water from cucumber using a paper towel.
• Blend cucumber, tofu, dill, garlic, pink salt, and black pepper in a food processor until evenly mixed.

GREEK TURKEY BURGERS WITH TZATZIKI SAUCE

Steps:

• 1. FOR THE SAUCE:
• 2. Mix all ingredients together in a small bowl. Refrigerate for at least one hour to allow flavors to meld. The longer it sits, the better it will taste, so you can even make this a day in advance.
• 3. TO MAKE THE BURGERS:
• 4. Heat a grill/Grill pan to medium high.
• 5. Mix all ingredients for the meat in a large bowl and form into four patties.
• 6. Place on the grill and cook 8 - 10 minutes, flipping halfway through, until meat is no longer pink on the inside.
• 7. Place on buns and serve by dividing mixture into 1/4s on top of each patty. Garnish with extra tomato slices or lettuce.