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  • Writer's pictureJust a Tad Salty


Updated: Nov 15, 2020

Again, inspired by our Friday outdoor dining at Evvia Estiatorio in Palo Alto, CA I prepared tzatziki sauce for the Greek Chicken and Chicken Gyro we had the past weekend. My daughter kept asking what the 'secret ingredient' was that left a distinct, lingering taste in the mouth which complemented the chicken dishes so well. I told her it was the grated cucumber and fresh garlic. "Mmm, that is so good," she remarked.

A perfect accompaniment to Mediterranean dishes with meats like chicken, beef, or lamb, or as a spread or a dip for slices of warm pita breads or fresh vegetable sticks.



1.5 cups Greek yogurt

1 cucumber, seeded and grated

1 ½ Tablespoons freshly squeezed lemon juice

1 ½ teaspoons olive oil

Half head of garlic, peeled and minced

Salt and freshly ground black pepper for seasoning




Wash the cucumber and cut lengthwise. Scrape the inside using a spoon to remove the seeds.

Grate finely.

Using a cheesecloth, make a small pouch to hold the grated cucumber together.

Squeeze out excess moisture from the grated cucumber. Set aside.

(Or simply, use your hand to squeeze out excess moisture, or a fine mesh strainer.)


In a bowl, combine remaining ingredients.

Whisk to mix and fully incorporate ingredients.

Add the grated cucumber and blend into the yogurt mixture.

Season with salt and black pepper.

Set aside for at least ten minutes before serving to allow the flavors to meld.

If sauce is for later use, store in the fridge in an airtight container for up to a week.


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