To go along with the Chicken Gyro recipe, this sauce is the perfect accompaniment to any Mediterranean food or as a dip for your veggies. I recommend using the small side of your grater for the cucumbers.
Posted by Lara.
( Makes 3-4 cups of sauce)
Directions:Shred or grate the cucumbers, place them in a clean kitchen towel, and then squeeze to get rid of as much excess moisture as possible. (NOTE: the smaller you grate the cucumber, the better the texture of the sauce)
Mix together the Greek yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can blend.
Drizzle a little olive oil over the top before serving.
Enjoy!
Recipe adapted from Tide and Thyme
Click here for printable recipe.
Posted by Lara.
( Makes 3-4 cups of sauce)
The ingredients:
2 regular cucumbers, peeled
1 (32 oz.) container plain Greek yogurt
3 cloves garlic, crushed
2 tsp. red wine vinegar (or apple cider vinegar)
1 tsp. fresh lemon juice
1/2 tsp. dried dill
salt and a little pepper
drizzle of extra virgin olive oil
2 regular cucumbers, peeled
1 (32 oz.) container plain Greek yogurt
3 cloves garlic, crushed
2 tsp. red wine vinegar (or apple cider vinegar)
1 tsp. fresh lemon juice
1/2 tsp. dried dill
salt and a little pepper
drizzle of extra virgin olive oil
Directions:
Mix together the Greek yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. It’s best to refrigerate for at least 30 minutes before serving, so flavors can blend.
Drizzle a little olive oil over the top before serving.
Enjoy!
Recipe adapted from Tide and Thyme
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