Cilantro Cucumber Tzatzki Sauce For Red Hot Chile Rubbed Pork Skewers Recipes

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SWEET AND SPICY RIBS WITH CILANTRO AND CUCUMBER



Sweet and Spicy Ribs With Cilantro and Cucumber image

These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you're serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It's used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.

Provided by Yotam Ottolenghi

Categories     dinner, meat, roasts, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/4 cup/40 grams peeled and finely chopped fresh ginger (from a fat 2-inch knob)
1 small jalapeño, finely chopped, seeds and all
1 1/4 cups/300 milliliters pomegranate juice
3/4 packed cup/30 grams roughly chopped fresh cilantro (fresh coriander)
1/3 packed cup/75 grams light brown sugar
1/3 cup/75 grams hot mango pickle, roughly chopped
2 tablespoons tomato paste
1 1/2 tablespoons coriander seeds, roughly crushed using a mortar and pestle
2 1/4 pounds/1 kilogram baby back ribs (pork loin ribs), cut into 4 equal sections of about 4 ribs each, stabbed a few times on the bony side with a small sharp knife
12 ounces/340 grams shallots (about 4 large or 8 medium shallots), peeled and left whole or halved lengthwise if large
Kosher salt and black pepper
1 English cucumber (about 12 ounces/340 grams), halved lengthwise, deseeded, then very thinly sliced into half-moons
1/4 packed cup/10 grams roughly chopped fresh cilantro (fresh coriander)
3 tablespoons sour cream
1 tablespoon fresh lime juice
1 tablespoon olive oil

Steps:

  • Heat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
  • Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro (fresh coriander), sugar, mango pickle, tomato paste and 1 tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally, until thickened slightly, about 5 minutes. Set aside.
  • Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a 10-by-13-inch/26-by-34-centimeter roasting pan and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
  • Turn the heat up to 375 degrees Fahrenheit/190 degrees Celsius, remove the foil and baste the ribs with the sauce. Cook, basting once throughout, until ribs are a deep chocolate brown and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
  • Heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, 1 to 2 minutes. Transfer to a medium bowl along with the cucumber, cilantro (fresh coriander), sour cream, lime juice, oil, 1/2 teaspoon salt and a good grind of pepper; toss everything together to combine.
  • Divide the ribs, shallots and cucumber salad among 4 plates, spooning some of the sauce over the ribs, and serve immediately.

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP



Tzatziki Sauce -Yogurt and Cucumber Dip image

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips. Added another clove of garlic ( werewolves in Florida). Eliminated the parsley and go a little bit heavier on the fresh dill.

Provided by jslingo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 10h15m

Yield 16

Number Of Ingredients 6

1 (16 ounce) container low-fat plain yogurt
1 cucumber - peeled, seeded, and grated
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
  • Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
  • Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 2.5 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 20.3 mg, Sugar 2 g

TZATZIKI SAUCE



Tzatziki Sauce image

Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies. HINT: Tastes best when chilled for at least 1 hour after preparation.

Provided by DEBNJAMES

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 20m

Yield 8

Number Of Ingredients 7

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
½ lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

Steps:

  • In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Nutrition Facts : Calories 74.8 calories, Carbohydrate 6.4 g, Cholesterol 3.4 mg, Fat 4.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 41.5 mg, Sugar 4 g

RED HOT CHILE-RUBBED PORK SKEWERS



Red Hot Chile-Rubbed Pork Skewers image

Provided by Food Network

Categories     main-dish

Time 10h10m

Yield 6 servings

Number Of Ingredients 43

1/2 teaspoon ground chile de Arbol powder
1/2 teaspoon ground ancho chile powder
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
1/3 cup freshly squeezed orange juice
2 tablespoons water
1 teaspoon Roasted-Garlic Puree, recipe follows
1/2 teaspoon cane syrup or light molasses
1/2 teaspoon ground Mexican oregano
3 tablespoons extra virgin olive oil
1 1/2 pounds trimmed pork tenderloin
1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows
1 teaspoon Dry Rub Jerk Seasoning, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground chile de Arbol powder
2 teaspoons extra virgin olive oil
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons onion powder
1 tablespoon ground allspice
1 tablespoon ground thyme
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon ground habanero chile powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon Hungarian paprika
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.
  • Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
  • When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).
  • Preheat the oven to300 degrees.
  • Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
  • Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
  • Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
  • Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

CILANTRO HOT SAUCE



Cilantro Hot Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Number Of Ingredients 6

3 limes, juiced
Salt and freshly ground black pepper to taste
2 teaspoons minced fresh parsley
2 teaspoons minced onion
1 teaspoon minced fresh coriander (cilantro)
Minced preserved malagueta pepper to taste

Steps:

  • Place all of the ingredients together in a small glass (nonreactive) bowl. Stir to mix well. Cover with plastic wrap and allow to stand for half an hour for the flavors to mix. Serve at room temperature.

RED CHILE FIRE AND ICE SAUCE



Red Chile Fire and Ice Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 20m

Yield 2 cups Prep Time: 30 minutes Cook Time: 3 minutes

Number Of Ingredients 6

4 cups water
4 ancho chiles (dried poblanos), stems and seeds removed
3 cloves garlic
2 tablespoons chile soaking water, or more as needed
1 1/2 cups sour cream
Kosher salt and freshly ground black pepper

Steps:

  • Add 4 cups of water to a medium pot over high heat and bring to a boil. Put the ancho chiles in a medium bowl and pour in the boiling water. Use a plate to weigh down the chiles so they remain submerged. Soak until softened, about 20 minutes. Add the chiles, garlic, 2 tablespoons of the chile soaking water, and the sour cream to a blender and blitz until smooth. Add more of the soaking water, if needed, for consistency. Season with salt and pepper, to taste. Transfer to a bowl or jar and store covered in the refrigerator.

MEAL PREP CHICKEN SKEWERS WITH OLIVE, CUCUMBER AND HERB YOGURT SAUCE



Meal Prep Chicken Skewers with Olive, Cucumber and Herb Yogurt Sauce image

Recipes that get even better with time, whether by making sauces in advance or marinating proteins, are a meal prepper's dream. Not only do you get ahead, but you also build flavor and tenderness without any extra effort. Couple that with using the same ingredients in different ways, and you get recipes with easy shopping and simple preparation. Yogurt, paprika, lemon and feta all get used in many ways throughout these recipes.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 to 12 servings (about 24 skewers and 1 1/4 cups yogurt sauce)

Number Of Ingredients 20

1 Persian cucumber
1/2 cup plain yogurt
1/3 cup roughly chopped green olives, such as Castelvetrano or Cerignola (about 8 olives)
1/4 cup crumbled feta
1/4 cup lightly packed fresh flat-leaf parsley, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon fresh oregano leaves
1/4 teaspoon smoked paprika
1 clove garlic, smashed
Kosher salt
3 cups plain yogurt
1 tablespoon plus 1 teaspoon smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
2 lemons, zested
Kosher salt and freshly ground black pepper
6 pounds boneless, skinless chicken breasts (about 8 large or 12 small), cut into 1/2-inch pieces
Vegetable oil, for the pan

Steps:

  • For the olive, cucumber and herb yogurt sauce: Grate the cucumber on the large holes of a box grater into a clean kitchen towel or fine-mesh sieve set over a bowl. Squeeze or push against the sides of the sieve to remove excess water; set aside. Put the yogurt, olives, feta, parsley, olive oil, lemon juice, honey, oregano, paprika, garlic and 1 teaspoon salt in a blender and process until evenly combined and smooth. Transfer to a bowl and stir in the grated cucumber. Season with salt to taste. Serve immediately or store in an airtight container in the refrigerator for up to 4 days; the sauce just gets better as it sits.
  • For the chicken skewers: Whisk together the yogurt, paprika, onion powder, garlic powder, lemon zest, 4 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl. Add the chicken, stir to coat evenly, cover and marinate for at least 1 hour or up to overnight in the refrigerator.
  • Skewer the chicken pieces onto twenty-four 8- to 10-inch metal skewers (see Cook's Note), about 6 pieces per skewer.
  • Heat a large grill pan over medium heat and lightly grease with vegetable oil.
  • Working in batches, cook the chicken skewers, flipping halfway through when they release naturally from the pan, until charred all over and cooked through but still tender, 9 to 10 minutes total. Serve immediately with the yogurt sauce, or cool completely, then remove the chicken from the skewers. The chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat the chicken in the oven at 350 degrees F for about 20 minutes if frozen and 10 to 12 minutes if refrigerated.

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)



Tzatziki Sauce (Yogurt and Cucumber Dip) image

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

Provided by Lobbylady

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 10h25m

Yield 16

Number Of Ingredients 7

1 (16 ounce) container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste

Steps:

  • Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
  • Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
  • Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g

TZATZIKI SAUCE I



Tzatziki Sauce I image

This fragrant sauce is cool and refreshing, a perfect summer dip for cucumber slices.

Provided by Serena Liew

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 5m

Yield 12

Number Of Ingredients 7

8 ounces plain yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh dill
3 cloves pressed garlic

Steps:

  • In a mixing bowl, combine the yogurt, olive oil, lemon juice, salt, pepper, dill and garlic. Blend thoroughly and serve.

Nutrition Facts : Calories 33.4 calories, Carbohydrate 1.7 g, Cholesterol 1.1 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 0.5 g, Sodium 110.4 mg, Sugar 1.4 g

CILANTRO-CUCUMBER TZATZKI SAUCE FOR RED HOT CHILE-RUBBED PORK SKEWERS



Cilantro-Cucumber Tzatzki Sauce for Red Hot Chile-Rubbed Pork Skewers image

Provided by My Food and Family

Categories     Recipes

Time 15m

Number Of Ingredients 7

1 cup plain yogurt, preferably whole-milk
1/4 cup finely diced, seeded cucumber
1 tablespoon minced fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper

Steps:

  • To make the sauce, whisk all the ingredients together in a small bowl.
  • Cover and refrigerate until needed.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE



Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce image

This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!

Provided by Miracle Miriam

Categories     Sauces

Time 3h

Yield 3 1/2 Cups, 12 serving(s)

Number Of Ingredients 7

3 cups Greek yogurt (also called Yogurt Cheese, see below for alternative)
3 tablespoons lemon juice (or juice of one lemon)
1 garlic clove, minced
1 large English cucumber, diced (the long, skinny ones)
1 tablespoon salt (for salting cucumbers)
1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference)
salt & freshly ground black pepper

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.

CUCUMBER HOT SAUCE



Cucumber Hot Sauce image

Provided by Jacques Pepin

Categories     condiments, side dish

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 9

1 cucumber (about 12 ounces)
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon red pepper flakes (use more or less, to taste)
3 tablespoons cider vinegar
1/3 cup vegetable oil (or corn oil)
2 teaspoons soy sauce
3 scallions, cleaned and finely minced (about 1/3 cup)
1/2 cup water

Steps:

  • Peel the cucumber with a vegetable peeler and cut it in half lengthwise. With a spoon remove the seeds. Cut the cucumber lengthwise into thin strips and then cut the strips crosswise into small dice. You should have about 1 1/4 cups.
  • Combine the cucumber with the salt, sugar, pepper flakes, vinegar, oil, soy sauce, scallions and water. Set aside until time to serve the salmon patties.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 295 milligrams, Sugar 4 grams, TransFat 0 grams

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER



Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.

Provided by Sam Sifton

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 cloves garlic, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles en adobo, or to taste
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib-eye steaks, each 2 inches thick and about 1 pound
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 clove garlic, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon freshly ground black pepper

Steps:

  • Build a fire in your grill; if using a gas grill, turn both burners to high.
  • Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
  • Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
  • When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.

EASY TZATZIKI SAUCE



Easy Tzatziki Sauce image

Quick and easy!

Provided by Jake176

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 1h10m

Yield 8

Number Of Ingredients 5

1 cup fat-free plain Greek-style yogurt (such as Fage® 0%)
2 cloves garlic, crushed
½ cucumber, finely chopped
2 tablespoons chopped fresh parsley
salt to taste

Steps:

  • Mix yogurt, cucumber, garlic, parsley, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour. Stir before serving.

Nutrition Facts : Calories 35.8 calories, Carbohydrate 1.8 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 17.2 mg, Sugar 1.2 g

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2020-07-14 Ingredients. 2 1/2 cups plain whole or low fat yogurt 1 1/2 cups finely diced Cucumber, seeds removed ; 2 tablespoons fresh lemon juice 1/2 teaspoon lemon zest 2 to 3 small cloves of Garlic, minced ; 2 tablespoons of finely chopped, fresh Cilantro; Sea salt to taste
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CUCUMBER DILL SAUCE (TZATZIKI SAUCE) - TO SIMPLY INSPIRE
2016-07-06 Instructions. Remove skin from cucumber and chop it into small pieces. Pat the cucumber dry with paper towels. Mix the cucumber, Greek yogurt, milk and dill in small bowl. Cover and refrigerate at least 2 hours.
From tosimplyinspire.com


BEST CUCUMBER AND CILANTRO YOGURT SAUCE - COUNTRY LIVING
2020-05-03 Essential Watermelon Recipes for Summer. 2 24 Low-Maintenance Plants for the Lazy Gardener. 3 The Best Michigan Beach Town for a Summer Getaway. 4 Easy, Cheap, 30-Minute (or Faster!) Dinner Recipes. 5 Dad Jokes To Keep the Whole Family Laughing. Country Living editors select each product featured. If you buy from a link, we may earn a commission. …
From countryliving.com


CILANTRO TZATZIKI SAUCE | EARLY MORNING FARM (NOW OWNED BY MAIN …
2014-08-14 Cilantro Tzatziki Sauce. 1 cup plain greek yogurt 1 small to medium sized cucumber 1/4 cup minced cilantro 1 tablespoon lime juice 1-/4 – 1/2 teaspoon sea salt fresh ground pepper 1 small garlic clove, minced (if raw garlic is too strong for you, skip or use 1/2 a clove) Grate the cucumber.
From mainstreetfarms.com


CUCUMBER SALAD (TZATZIKI) RECIPE | EATINGWELL
Coarsely shred cucumber and gently squeeze by hand to remove excess liquid. Place the garlic on a cutting board, chop coarsely and sprinkle with salt. Work the salted garlic into a paste with the flat side of a chef's knife.
From eatingwell.com


CUCUMBER TZATZIKI SAUCE | CELEBRATEYOURPLATE
Dice each cucumber half. Place cucumber pieces into a paper towel and press to remove excess water. In a medium bowl, add the cucumber, yogurt, garlic, red wine vinegar, fresh dill, salt, and black pepper and mix well. Store covered in refrigerator for up to 3 days.
From celebrateyourplate.org


RED HOT CHILE-RUBBED PORK SKEWERS – RECIPES NETWORK
1/2 teaspoon ground ancho chile powder; 1/2 teaspoon ground cayenne; 1/2 teaspoon ground cumin; 1/3 cup freshly squeezed orange juice; 2 tablespoons water; 1 teaspoon Roasted-Garlic Puree, recipe follows; 1/2 teaspoon cane syrup or light molasses; 1/2 teaspoon ground Mexican oregano; 3 tablespoons extra virgin olive oil; 1 1/2 pounds trimmed ...
From recipenet.org


CUCUMBER-DILL TZATZIKI RECIPE - KATE WINSLOW | FOOD & WINE
Step 1. Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. …
From foodandwine.com


TZATZIKI SAUCE - HOT ROD'S RECIPES
2021-04-01 In a mixing bowl, combine the strained cucumber, Greek yogurt, lemon juice, minced garlic cloves, fresh dill, salt and pepper. Whisk everything together and add more salt to taste if needed. Let the sauce sit for at least 1 hour in the refrigerator. This will allow all …
From hotrodsrecipes.com


BEST TZATZIKI SAUCE (NO RUNNY TZATZIKI, NO STRINGY ... - CARLSBAD …
Step 3: Drain cucumbers. No matter what method you’ve chose above, you’ll need to drain the cucumbers of excess water so the tzatziki isn’t watery. The most effective way to do this is in a fine mesh sieve with a sprinkle of salt and not just squeezing with a …
From carlsbadcravings.com


TZATZIKI SAUCE RECIPES | ALLRECIPES
Find just the creamy, garlic, dill-seasoned tzatziki sauce recipe to go with your next Greek feast. Staff Picks overhead view of Tzatziki Sauce in a bowl, garnished with herbs, and vegetables and crackers next to the bowl
From allrecipes.com


TZATZIKI SAUCE - GREEK CUCUMBER YOGURT SAUCE - OH IT'S DELICIOUS
2017-04-19 In a bowl, peel and shred the cucumber. Add little salt to sweat the cucumber and let it sit for 10 mins. Squeeze out all the liquid from it making sure its nice and dry. Combine greek yogurt, shredded cucumber, dill, lemon juice and garlic. Let it sit in refrigerator for 10-15 mins and serve. Filed Under: All Delicious Recipes Tagged With ...
From ohitsdelicious.com


CILANTRO CUCUMBER SAUCE (TZATSIKI SAUCE) – GOOGIE DESIGNS
2021-09-03 1/4 cup cilantro, chopped; 1 Tbs. lime juice; 1 Tbs. olive oil; 3-4 garlic gloves, crushed; Salt and pepper to taste; 1. Peel, remove the seeds in the center (this step is optional) and grate the cucumber in a cheese grater and use paper towels or a clean kitchen towel to remove as much moisture from the cucumber. Shredded cucumber in cloth ...
From googiedesigns.com


AUTHENTIC TZATZIKI SAUCE RECIPE (YIAYIA APPROVED) - THE …
2022-02-17 Tzatziki sauce ingredients and important notes. A few notes on what you need to make this recipe: English cucumber-I like to use English cucumbers here because they are seedless and tend to be sweeter, plus the skin is thin, so you don't have to fully peel them.If you end up using regular cucumbers with the waxy skin, be sure to peel them completely, and …
From themediterraneandish.com


TZATZIKI (CUCUMBER SAUCE) - TWO PEAS & THEIR POD
2021-04-06 In a medium bowl, combine the grated cucumber, Greek yogurt, garlic, lemon juice, olive oil, fresh dill, salt, and pepper. Cover and chill in the refrigerator for at least 20 to 30 minutes so the flavors can meld. When ready to serve, stir and taste. Season with additional salt, pepper, lemon, or dill, if necessary.
From twopeasandtheirpod.com


RED HOT CHILE-RUBBED PORK SKEWERS | RECIPE CART
1/2 teaspoon ground chile de Arbol powder 1/2 teaspoon ground ancho chile powder 1/2 teaspoon ground cayenne 1/2 teaspoon ground cumin 1/3 cup freshly squeezed orange juice 2 tablespoons water 1 teaspoon Roasted-Garlic Puree, recipe follows 1/2 teaspoon cane syrup or light molasses 1/2 teaspoon ground Mexican oregano 3 tablespoons extra virgin olive oil 1 1/2 …
From getrecipecart.com


10 BEST TZATZIKI APPETIZER RECIPES - YUMMLY
2022-07-15 cucumber, tzatziki, olive oil, hummus, fresh lemon juice, red onion and 4 more Baked Zucchini Chips Love and Lemons Parmesan cheese, Romesco, tzatziki, panko bread crumbs, egg, extra virgin olive oil and 7 more
From yummly.com


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