Tzatziki Gyro Sauce Recipes

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AUTHENTIC GREEK TZATZIKI (GYRO SAUCE)



Authentic Greek Tzatziki (Gyro Sauce) image

How to make authentic Greek tzatziki sauce with just 6 ingredients and a few minutes of hands-on prep. This homemade tzatziki I perfect for serving as an appetizer, dip, side, and sauce (the perfect gyro sauce!) and is a healthy, gluten-free, low-carb option. I've also included a vegan tzatziki sauce method too!

Provided by Samira

Categories     Appetizer     Condiment     Side

Time 15m

Number Of Ingredients 8

1 English cucumber (or other small-seed/seedless varieties)
3 cups Greek yogurt (or plain yogurt, drained (check FAQs), or labneh.)
1 cup dill (chopped)
4 garlic cloves
2 Tbsp olive oil
1 Tbsp white vinegar (or apple cider vinegar or lemon juice (not authentic))
1 tsp salt
dried mint

Steps:

  • Grate the cucumber and optionally sprinkle with salt (this will help extract the excess liquid). Set aside for 10 minutes.I say that the salt is optional because the cucumber juice that you squeeze from the cucumber is delightful as a drink - but maybe not so much if it's salty!
  • Place the rested cucumber into a nut milk back or several layers of cheesecloth and squeeze out as much excess water as possible.Alternatively, you can salt the cucumbers and leave them in a colander to naturally drain with the help of gravity (this will provide the best texture of the cucumber). However, this will take a far longer resting time (like overnight!), so I usually avoid it.
  • Finely chop the dill and grate or mince the garlic. If you need help peeling garlic, I've tried and tested several methods previously.
  • Combine all the ingredients in a large bowl and mix well.
  • For the best flavor, allow the Greek sauce to marinate in the fridge for at least 2 hours but even better overnight. This will give the flavors a chance to properly meld together and tastes better than directly after making it.
  • Before serving, give it one last taste and adjust any of the ingredients if needed (more salt, acidity, etc. Then drizzle with a bit of additional olive oil, and enjoy!
  • Store: If you've carefully drained the cucumber, then leftover tzatziki sauce will last, covered, in the refrigerator for between 3-4 days.

Nutrition Facts : ServingSize 0.25 cup, Calories 43 kcal, Carbohydrate 2 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 161 mg, Fiber 1 g, Sugar 2 g

TZATZIKI SAUCE RECIPE



Tzatziki Sauce Recipe image

Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. Do not skip draining the cucumbers or your yogurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving. This versatile cucumber yogurt sauce can be used in many ways, be sure to read my post for all the ideas!

Provided by Suzy Karadsheh

Categories     Dips and Appetizers

Time 10m

Number Of Ingredients 9

3/4 English cucumber, (partially peeled (striped) and sliced )
1 tsp kosher salt (divided)
4 to 5 garlic cloves,
1 tsp white vinegar
1 tbsp Early Harvest Greek Extra Virgin Olive Oil
2 cups plain Greek yogurt
1/4 tsp ground white pepper
Warm pita bread for serving
Sliced vegetables for serving

Steps:

  • Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
  • In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
  • Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
  • Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
  • When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!

Nutrition Facts : Calories 16.3 kcal, Sugar 0.7 g, Sodium 78.7 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 1.5 g, Cholesterol 0.8 mg, UnsaturatedFat 0.4 g, ServingSize 1 serving

TZATZIKI (GYRO SAUCE)



Tzatziki (Gyro Sauce) image

I love the sauce that is on a gyro. I wanted to make my own for a greek salad to use as a dressing and found this in a Gourmet magazine. It worked out great. Now I just need to figure out gyros so that I can have it on that. Cooking time is for the chilling it is not necessary but I like mine served cold.

Provided by Huskergirl

Categories     Sauces

Time 1h15m

Yield 1 cup

Number Of Ingredients 6

1/2 medium cucumber, peeled, seeded, and diced
1 garlic clove
2 tablespoons olive oil
1 cup plain yogurt (preferably goat's or sheep's milk)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Steps:

  • Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
  • Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
  • Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
  • Cover and chill 1 hour.

Nutrition Facts : Calories 418.1, Fat 35.2, SaturatedFat 8.9, Cholesterol 31.9, Sodium 1279.7, Carbohydrate 18.6, Fiber 1.1, Sugar 14, Protein 9.8

LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE



Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce image

Provided by Brianna Jenkins

Time 1h10m

Yield 8 gyros

Number Of Ingredients 24

2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks
3 cloves garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 tablespoons olive oil, divided
Juice of 1/2 a lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 pocketless pita bread
2 tomatoes, thinly sliced
Shredded iceberg lettuce
6 ounces feta, crumbled
Tzatziki Sauce, Serena Palumbo's recipe follows
Spicy Sour Cream Sauce, Serena Palumbo's recipe follows
1 small cucumber, grated
Bunch fresh mint, leaves finely chopped
Zest of 1 lemon
1 cup Greek-style yogurt
Kosher salt
1 cup sour cream
Zest and juice of 1 lemon
2 tablespoons sriracha sauce
Kosher salt

Steps:

  • In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
  • Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
  • Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
  • To make Tzatziki sauce:
  • In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
  • Yield: about 2 cups
  • To make Spicy Sour Cream Sauce:
  • In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
  • Yield: about 1 cup

GYRO MEAT WITH TZATZIKI SAUCE



Gyro Meat with Tzatziki Sauce image

Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.

Provided by Alton Brown

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 15

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Steps:

  • Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  • Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
  • To cook in the oven as a meatloaf, proceed as follows:
  • Preheat the oven to 325 degrees F.
  • Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
  • To cook on a rotisserie, proceed as follows:
  • Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
  • Preheat the grill to high.
  • Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
  • Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
  • Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
  • Yield: 1 1/2 cups

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

GYRO SALAD WITH TZATZIKI DRESSING



Gyro Salad with Tzatziki Dressing image

If you're fond of gyros, you'll enjoy this garden-fresh salad showcasing ground lamb, crumbled feta cheese, Kalamata olives, tomatoes and a creamy, tangy dressing. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 18

DRESSING:
1 cucumber, peeled and coarsely shredded
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup plain yogurt
2 tablespoons white vinegar
1 garlic clove, minced
1/2 teaspoon dill weed
1/4 teaspoon cracked black pepper
SALAD:
1/2 pound ground lamb or ground beef
1 small onion, chopped
1 teaspoon Greek seasoning or oregano leaves
1 package (10 ounces) hearts of romaine salad mix
2 tomatoes, chopped
1 package (4 ounces) crumbled feta cheese
1/2 cup pitted Greek olives, drained
Toasted pita bread wedges

Steps:

  • In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.

Nutrition Facts :

GYRO MEAT LOAF WITH TZATZIKI SAUCE



Gyro Meat Loaf with Tzatziki Sauce image

A spin on a classic meat loaf, I love this because I can sneak spinach in on my meat-and-potatoes family. Serve it with Greek-style potatoes or a Greek salad. I also get to make a whole other meal the next night with the leftovers-gyros. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 small onion, finely chopped
2 large eggs, lightly beaten
1/4 cup grated Romano cheese
2 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
2 pounds ground lamb or beef
1 cup refrigerated tzatziki sauce

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11x7-in. baking dish., Bake, uncovered, 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand 15 minutes before slicing. Serve with tzatziki sauce. Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 354 calories, Fat 21g fat (9g saturated fat), Cholesterol 136mg cholesterol, Sodium 472mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

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

GYRO MEAT AND TZATZIKI SAUCE



Gyro Meat and Tzatziki Sauce image

Excellent! This is just like the Gyro that use to be made on E 9th Street across the from (This Is the Ohio State University) Steeb Hall in Columbus Ohio. Go Bucks! Very,Very easy to make! Great for the next time we challenge for a Football,Basketball or Womens Basketball National Championship! Just great anytime for a fun gathering or family and friends.

Provided by Timothy H.

Categories     Lamb/Sheep

Time 2h

Yield 7 serving(s)

Number Of Ingredients 30

1 medium onion, finely chopped
2 lbs ground lamb
1 tablespoon minced garlic, fine
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
16 ounces plain yogurt
1 medium cucumber, peeled, seeded and chopped fine
1 pinch salt
3 garlic cloves, chopped fine
1 teaspoon olive oil
2 teaspoons red wine vinegar
1 medium tomatoes
1 small onion
1 -6 ounce feta cheese
1 medium onion, finely chopped
2 lbs ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
1 pinch kosher salt
4 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 -6 mint leaves, finely minced

Steps:

  • Chop onion up in a food processor for 15 seconds. Remove and drain the juice in a strainer or towel. Dump the juice. Put the onion back in the processor and add the ground lamb,garlic,marjoram,rosemary,salt and the pepper.
  • Process for about 1-2 minutes until it looks like paste.Scrape out the bowl into a loaf pan.Preheat oven to 325. Place the meatloaf pan in a water bath. (That means setting the loaf pan another baking dish so the water is about half way up the side of the loaf dish).Bake for 60 minutes or until the meat reaches 165-170.
  • Remove from the oven and take the meat out of the loaf pan. Let it cool on a cooling rack for a few minutes.Slice and serve on a pita with the Tzatziki sauce. Also top with onion,tomato and feta cheese.
  • Alton Brown Precess:.
  • Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  • Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
  • To cook in the oven as a meatloaf, proceed as follows:Preheat the oven to 325 degrees F.
  • Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
  • To cook on a rotisserie, proceed as follows:.
  • Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
  • Preheat the grill to high.
  • Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
  • Sauce:.
  • Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
  • Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

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  • Add the Greek Seasoning to the meat, toss to combine, and let marinate for at least 15 minutes.
  • Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the strips of meat and cook until golden brown on all sides. Add the sliced onions and continue to saute until the onions are tender and translucent, about 5-7 minutes. If the mixture is too dry, add a little more olive oil. Add more Greek Seasoning to taste.
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From mypureplants.com


AUTHENTIC GREEK TZATZIKI SAUCE RECIPE (WITH VIDEO)
Instructions. To prepare this authentic Greek tzatziki sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Afterwards, wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. Assemble the tzatziki sauce.
From mygreekdish.com


WHAT TO EAT WITH TZATZIKI SAUCE | MONTANA HAPPY
2022-06-23 Gyros. What to Eat with Tzatziki Sauce – Gyros. Gyros is a traditional dish of meat wrapped in pita bread, lettuce, tomatoes, and red onion topped with tzatziki sauce. The tzatziki sauce is what brings this meal to another level. You can make Gyros easily at home and are a crowd-pleaser.
From montanahappy.com


HOMEMADE GREEK GYROS WITH TZATZIKI SAUCE RECIPE - CHRISTINA'S …
2012-08-20 Step 1: Prepare the homemade Greek gyro meat mixture. Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return to the food processor. Add the meat, garlic, spices, salt and pepper to the onion, and process.
From christinascucina.com


EASY TZATZIKI SAUCE RECIPE FOR GYROS AND BEYOND - FEAST MUSE
Instructions. Shred a about half of a cucumber. Wrap shredded cucumber in a paper towel and squeeze over a sink until drained. Mix Greek yogurt, olive oil, garlic, dill, salt, pepper, and lemon zest in a bowl. Serve immediately or refrigerate to up to 3 days. Keyword Greek, Sauce.
From feastmuse.com


YOGURT-MINT TZATZIKI SAUCE RECIPE - CULTURES FOR HEALTH
2022-06-23 Allow cucumber to sit, salted, as long as the yogurt is straining. After several hours place salted cucumber in a clean tea towel and gently squeeze the liquid out. Add the cucumbers to a medium bowl. Add the yogurt, garlic, lemon juice, and mint, and stir well to combine. Add salt if needed. Serve immediately or cover and refrigerate for 1-2 days.
From culturesforhealth.com


TZATZIKI SAUCE RECIPE FOR GYROS AND FALAFELS - FEELS LIKE HOME™
2022-05-23 How to make homemade tzatziki sauce. Grate one medium cucumber. After grating, press out the excess moisture by lining a colander with a paper towel, putting in the grated cucumber, and then topping with another paper towel. Squeeze the cucumber into the colander to push out the excess water.
From feelslikehomeblog.com


GREEK CHICKEN GYROS WITH TZATZIKI SAUCE – MODERN HONEY
2017-04-26 Instructions. Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in bag and let marinate at least 30 minutes, preferably 2-4 hours. The ideal time is 24 hours. To make tzatziki sauce, stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings.
From modernhoney.com


HOMEMADE TZATZIKI – RECIPE FOR THE GREEK GYRO SAUCE - FERNWEH …
2. Take the fresh garlic cloves and press them with a garlic press. Chop cucumber and garlic for the tzatziki. 3. Now mix the yogurt with the grated cucumber, garlic and olive oil and season with salt, pepper and lemon juice. 4. Now let the Tzatziki steep in the refrigerator for about 1-2 hours.
From fernweh-koch.de


EASY GREEK GYRO SANDWICH WITH TZATZIKI SAUCE - IZZYCOOKING
2021-08-09 Squeeze the grated cucumber to remove excess liquid. Add the squeezed cucumber to a large bowl. Add the yogurt, olive oil, chopped mint, lemon juice, garlic, and salt to the bowl. Stir to combine. Let the mixture sit for 5 minutes to allow the flavors to develop. Taste and add more salt if needed.
From izzycooking.com


GYROS WITH TZATZIKI SAUCE | GREEK YOGURT TZATZIKI SAUCE
8 Pitas. Tzatziki Sauce. Red onion, tomatoes, crumbled feta. Instructions: In a food processor, mince the onion. Place onion in cheese cloth, or a kitchen towel and squeeze as much of the juice out as possible. Place back into food processor. Add the lamb and Gyro Seasoning to the food processor. Process until you have a paste.
From spicesinc.com


GYRO RIGATONI WITH TZATZIKI SAUCE | CLEO TV
Instructions. Bring a pot of salted water to a boil. Drizzle in 1 ½ tablespoons of olive oil and pour in the pasta. Cook the pasta according to the package (until it is al dente) then drain. In a medium bowl combine the lamb meat with half each mint, oregano, thyme, and dill. Season with salt and pepper as desired.
From mycleo.tv


EASY CHICKEN GYROS WITH TZATZIKI SAUCE - LITTLE SUNNY KITCHEN
1 day ago Put the chicken into the fridge and leave to marinate for at least 2 hours and up to 24 hours. Grill. Place the chicken on the grill over medium-high heat and cook for about 3–4 minutes per side. Serve. Spread tzatziki sauce over warm pita bread and top with red onion, shredded lettuce, and cherry tomatoes.
From littlesunnykitchen.com


PORK GYROS WITH TZATZIKI SAUCE RECIPE - SMITHFIELD CULINARY
Preparation. Combine Tzatziki Sauce ingredients. Mix well; cover and refrigerate. In bowl combine olive oil, oregano, thyme, basil, marjoram, garlic, onion, salt and pepper; add pork and toss. Heat 12-inch nonstick skillet over medium-high heat. Add pork and water, and cover with lid, stirring occasionally. Heat for about 5 minutes to 140°F.
From smithfieldculinary.com


GREEK CHICKEN GYROS WITH AUTHENTIC TZATZIKI SAUCE RECIPE - THE ...
2021-01-22 Place the bag in the refrigerator and let it marinate for at least 3 hours. 12 hours works the best, but don’t marinate it longer than 24 hours or your chicken will be too mushy. Next, prepare the vegetables by dicing the cucumber, tomatoes and red onion. Also, get the feta cheese ready for the Greek Gyro toppings.
From thewanderlustkitchen.com


EASY GREEK TZATZIKI SAUCE RECIPE - THE SUM OF YUM
Wash and dry the cucumber. Then, peel off the skin with a sharp knife. Quarter the cucumber lengthwise, then slice off the seeded area of the cucumber lengthwise. You will end up with just the “meat” of the cucumber. Place the 4 strips of cucumber in a paper towel and pat them dry, try to remove the excess moisture.
From sumofyum.com


GREEK GYROS RECIPE WITH TZATZIKI SAUCE - MUNATY COOKING
2021-07-04 Use aluminum foil to line a loaf pan. You will need a 9x5” loaf pan. In a food processer, add the onion and mince, remove the onion from the food processer and squeeze the water out of it. Discard the onion water and return the onion to the food processor. To the onion, add garlic, salt, spices, and meat.
From munatycooking.com


GYRO NACHOS WITH TZATZIKI SAUCE | BETTER HOMES & GARDENS
Directions. Step 1. In a 3 1/2- or 4-quart slow cooker combine the first eight ingredients (through salt). Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours. Advertisement. Step 2. Using a slotted spoon, remove chicken and onion from cooker, reserving cooking juices. Remove bones from chicken; shred chicken using two forks.
From bhg.com


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