TZATZIKI (GYRO SAUCE)
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
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
Provided by Brianna Jenkins
Time 1h10m
Yield 8 gyros
Number Of Ingredients 24
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
TZATZIKI SAUCE
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
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
GREEK TZATZIKI SAUCE
This is a delicious sauce that can be used in many Greek recipes. We like to use it when making gyros, or other Mediterranean recipes that are wrapped in pitas. It tastes just like the sauce we've had in restaurants such as "Hell's" in Tarpon Springs in Florida. It's a funny name, but the restaurant is known for having some of the best Greek food and Greek pastries in Florida.
Provided by TasteTester
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 118, Fat 10.1, SaturatedFat 3.7, Cholesterol 15.7, Sodium 41.2, Carbohydrate 4.9, Fiber 0.2, Sugar 4, Protein 2.7
CHEF JOHN'S TZATZIKI SAUCE
I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 3h25m
Yield 12
Number Of Ingredients 11
Steps:
- Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
- Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
- Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
- Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Nutrition Facts : Calories 48.5 calories, Carbohydrate 2.5 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 119.6 mg, Sugar 1.4 g
TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE
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
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.
GYRO MEAT WITH TZATZIKI SAUCE
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
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
GYROS WITH RADISH TZATZIKI
Provided by Bobby Flay
Time 13h
Yield 8 servings
Number Of Ingredients 31
Steps:
- For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks.
- One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature.
- Preheat a gas or charcoal grill with a rotisserie attachment to high heat.
- Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer's directions. Roll up and tie with butcher's twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes.
- Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki.
- Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft.
- Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
- Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid.
- Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.
TZATZIKI
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, cucumber, dill, mint, olive oil, garlic, lemon zest and salt and pepper to taste in a mixing bowl and mix well.
TRADITIONAL GREEK CHICKEN GYRO WITH TZATZIKI SAUCE
Traditional Greek gyro's are hard to come by. This is a hearty meal that only the largest of appetites should try! You can find thin sliced chicken in most supermarkets now, however if you can't find it you can also pound chicken tenders. Also, depending on your skillet you may adjust the amount of oil needed to fry the fries. Finally, if you can't find greek yogurt any plain yogurt will do even though it is not traditional you will still get the same taste!
Provided by Athena Ann
Categories Chicken
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber, and salt and pepper. Stir and refrigerate until ready to use.
- Pound chicken as thin as you can get it. Even if you have purchased the thin sliced chicken you still want to get it as thin as possible. Place chicken in a bowl and combine with vinegar, oregano, paprika, and salt and pepper. Cover and refrigerate for at least 30 minutes.
- In the mean time, peel you potato and cut into 1/4 inch strips. Place cut potato in cold water for at least 15 minutes. Blanching the potatoes before frying will ensure a crispier fry.
- In a large skillet heat vegetable oil. Personally, I regulate the temperature by instinct. I let the oil heat up and test it with a drop of water; if the water shoots back I know the oil is hot enough. If you aren't comfortable with this method you want the oil to stay around 360 degrees. When the oil is hot enough drop fries inches Depending on the thickness of your fry and your temperature control your fries will take anywhere from 10-20 minutes. You want your fries to have a deep golden brown. Keep a careful eye on them and flip if necessary.
- Heat a medium DRY skillet. No oil is necessary to sauté the chicken. Begin to sauté chicken. It should only take about 1 minute on each side depending upon how thinly you pounded it. Let chicken rest under tin foil until you are ready to assemble.
- You can either toast your pita or microwave it. I prefer to microwave it so it is more pliable (only about 20 seconds). Place 2 heaping tablespoons of the tzatziki sauce and spread over pita. Then place half of the chicken, place mostly in the center, making sure that you are able to fold in the sides. Traditionally, fries are to be placed on top of chicken WITHOUT drying off the oil; however this is entirely up to you. Place fries on top of chicken and top with tomatoes, lettuce, and red onions. Serve with extra tzatziki sauce on the side for dipping.
Nutrition Facts : Calories 2750.4, Fat 253.4, SaturatedFat 38.2, Cholesterol 170.1, Sodium 495.8, Carbohydrate 71.6, Fiber 6.6, Sugar 4.5, Protein 52.4
GYRO LOAF WITH TSATZIKI SAUCE
I confess, my husband is a gyro junkie. I had never had the ethereal pleasure of a gyro until he introduced me to the wickedly intoxicating Greek concoction a few years ago. The trouble you ask? We were low-carbers for about two years running and it was not cost-effective to make special trips out for a couple of paper-thin slices of meat and some sauce. I developed this recipe out of pure desperation by combining several different recipes (found online) and then adding some of my own ideas and spice.
Provided by Mercy
Categories Meatloaf
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix loaf ingredients together and shape into a freeform loaf in a baking pan.
- Bake at 375°F for about 1 hour 15 minutes.
- Once loaf has cooled to room temperature or has chilled in the refrigerator, slice it as thin as possible (maximum of 1/4 inch).
- Serve it warm or at room temperature.
- Can be served in pitas, flatbreads or tortillas with lettuce, tomato, black olives, feta cheese and Tsatziki Sauce or as a main course with a Greek salad, pasta salad or potato salad.
GYRO BURGERS WITH TZATZIKI SAUCE
Make and share this Gyro Burgers With Tzatziki Sauce recipe from Food.com.
Provided by BxChick
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine yogurt, shredded cucumber, garlic, mint, vinegar, salt and pepper in a small container. Cover and refrigerate.
- Combine beef, oregano, feta cheese, onion powder, garlic, salt and pepper in a bowl. Form into 4 patties.
- Grill patties on each side until desired doneness is reached.
- Grill pitas for a minute or two on each side to warm.
- Assemble sandwiches - open pitas, add burger, a dollop of sauce, and any of the sliced vegetables listed above for garnish. Enjoy!
Nutrition Facts : Calories 384.9, Fat 17.9, SaturatedFat 8.1, Cholesterol 105.5, Sodium 396.5, Carbohydrate 20.7, Fiber 1.8, Sugar 3.6, Protein 34
TZATZIKI SAUCE
This is a fabulous accompaniment to any grilled meats...especially souvlaki pork or chicken and even lamb. It's also yummy as a dip for veggies. Heres a tip: grill some greek-style marinated pork or chicken, slather tzatziki sauce on a fresh pita bread, add meat, then top off with thinly sliced onion and some sliced tomato-a little more sauce on top and voila...Souvlaki Pita! *You can use low-fat sour cream or plain yogurt.
Provided by Lorrie in Montreal
Categories Low Protein
Time 45m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Grate cucumber and let sit in a colander to drain water for a 1/2 hour; squeeze excess and add to sour cream.
- Add remaining ingredients and let flavours meld for a couple of hours in the refrigerator.
Nutrition Facts : Calories 297.9, Fat 28.9, SaturatedFat 14.7, Cholesterol 46.2, Sodium 348.2, Carbohydrate 7.7, Fiber 0.4, Sugar 1.4, Protein 3.9
GYRO MEAT AND TZATZIKI SAUCE
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
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.
More about "tzatziki gyro sauce recipes"
AUTHENTIC GREEK TZATZIKI RECIPE (GYRO SAUCE) - ALPHAFOODIE
From alphafoodie.com
5/5 (7)Total Time 15 minsCategory Appetizer, Condiment, SideCalories 43 per serving
- 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!
- Finely chop the dill and grate or mince the garlic. If you need help peeling garlic, I've tried and tested several methods previously.
- Store: If you've carefully drained the cucumber, then leftover tzatziki sauce will last, covered, in the refrigerator for between 3-4 days.
GYROS WITH TZATZIKI SAUCE RECIPE - THE DARING GOURMET
From daringgourmet.com
4.9/5 (10)Category Entree, Main CourseCuisine GreekTotal Time 30 mins
- 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.
- Spread 1/4 cup of the chicken mixture on each pita and top with red cabbage, onions, tomatoes and drizzle with tzatziki sauce. Sprinkle with dried sumac. Serve immediately.
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