Tzatziki is such a wonderful addition to any grilled meat - chicken, fish, lamb. It's a yogurt base with cucumber, dill weed, garlic, and some other yummy ingredients. I serve it mainly with Chicken Souvlaki.
The biggest piece of advice I can give you is to make sure you seed the cucumber completely and squeeze (yes, with your hands) all the liquid from the fruit after you have chopped it up. That will ensure you don't end up with a super runny sauce.
Tzatziki
8 oz. plain Greek yogurt
1 clove garlic, minced
1 medium cucumber, peeled, cut lengthwise, and seeded
1 Tbs. vinegar
1 Tbs. extra virgin olive oil
¼ tsp. salt
½ tsp. dried dill weed
Directions:
1. Mince the cucumber. Gather up the cucumber and squeeze to drain the excess water.
2. Add the garlic to the cucumber. Mix together, then add the olive oil and vinegar. Stir to separate the cucumber and garlic.
3. Spoon the yogurt into a medium bowl. Add the garlic/cucumber mixture. Add salt and dill weed. Stir until everything is evenly distributed.
4. Refrigerate for at least 6 hours before serving.
Makes 2 cups