RECIPE FOR CUCUMBER SAUCE FOR GYROS RECIPES

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TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE RECIPE ...



Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce Recipe ... 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!

Total Time 3 hours

Prep Time 3 hours

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.

Nutrition Facts : Calories 5, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 582, CarbohydrateContent 1.3, FiberContent 0.1, SugarContent 0.5, ProteinContent 0.2

GYRO MEAT WITH TZATZIKI SAUCE RECIPE | ALTON BROWN | FOOD ...



Gyro Meat with Tzatziki Sauce Recipe | Alton Brown | Food ... 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

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

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

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