Tzatziki Sauce

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Before you call the paleo police, yes, this recipe contains dairy. We used 100% full fat Greek yogurt. If you would like to make a yogurt sauce that is non-dairy, have a look here (it’s made with coconut milk). We don’t do much dairy, but we tolerate it well and will add it in small amounts from time to time (usually in the form of cheese or Greek yogurt).

We made some Gyros for dinner and they were just screaming for some tzatziki sauce. So of course I had to make some. I looked up a recipe by Nigel Slater on line. There were no quantities or measurements in his recipe, but there were some good tips.

Here’s how I made it. It was delicious and added just the right touch to our gyros. It also makes a great salad dressing or dip for vegetables. And, of course, it is to die for on some Paleo Naan Bread.

Ingredients

• 180 grams (about 6 ounces) full fat Greek or plain yogurt
• 1 cucumber, peeled, seeded and thinly sliced
• 1 Tablespoon olive oil
• Juice from 1/2 lemon
• Splash of apple cider vinegar
• 2 cloves garlic, minced
• 1 1/2 Tablespoon fresh dill, chopped
• Salt and pepper to taste

What to do

1. Peel your cucumber and cut it in half lengthwise and remove the seeds with a spoon.
2. I then cut each half in half lengthwise again so that I had 4 long quarters.
3. I sliced each quarter into thin little slices with a mandolin. Really, you can slice, dice or chop your cucumber however you like. Thin or thick is your choice. You could even grate it.
   

   This is how I did mine

4. Then set the cucumber into a colander, salt it a bit and let it drain.
5. After draining it for about 15 minutes, pat it dry with paper towels. Getting the cucumber as dry as you can will help to keep your tzatziki from getting watery.
6. Add the drained and dried cucumber with all of the rest of the ingredients in a mixing bowl and stir well to combine. Place in the fridge for at least 30 minutes before serving.
   

   Served with Naan Bread

 

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