Homemade Tzatziki for Gyros, Falafel, Pitas and MoreOle & Shaina Olmanson
I really like gyros. They are a guilty pleasure, and up until recently, we had never attempted making them. We had, however, attempted and succeeded at some tasty Greek burgers. Either way, a good Gyro, like a good Greek burger, isn’t complete with the finishing touches like a good, thick tzatziki yogurt sauce.
The key to a good tzatziki is to finely chop all the ingredients: the cucumber, the onion, the garlic, the mint. You want it to be as small as possible so that there’s a visible chunkiness to the sauce, but you don’t want to be chewing on any of those ingredients separately. It should be a homogeneous melding of all the flavors into one sauce.
2 cups Greek yogurt
pinch kosher salt
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
4 mint leaves, minced
Peel the cucumber and cut lengthwise into four spears. Remove the seeds. Mince the cucumber into small 2 cm or less pieces. Place the chopped cucumber in a cloth or paper towel and squeeze to remove excess liquid. Combine the drained yogurt, cucumber, salt, garlic, olive oil, red wine vinegar and mint. Serve with lamb or chicken gyros, as a dipping sauce for falafel balls, with pitas and fresh vegetable spears or whatever else your heart desires.
Makes 2 cups.