I am a sauce person. I love all condiments, all the time. I just don’t understand people who choose not to dip their food when a dipping sauce is offered (looking at you, Derek!)… One of the great things about living in a diverse community is the plethora of ethnic eating options. One of our favorites is kabobs. I’ve already written about shawarma, but we also have tons of other neighborhood kabob places. An especially good place, Moby Dick’s, serves their kabobs with a delicious yogurt sauce, similar to tzatziki. It’s pretty simple, and is a great accompaniment to the grilled meat and fluffy pita bread.
Tzatziki is a Greek dip, but is also served in other cuisines including Turkish and Persian. Made with yogurt, cucumber, and herbs and spices, it is a refreshing condiment equally delicious on grilled meat or served as a dip for vegetable crudite or pita bread. I usually make it with fat free Greek Yogurt, but you can be a bit more decadent and use full-fat. The addition of sour cream gives the dip a little more body and tang. And don’t skimp on the dill– you have to use the fresh stuff for the full effect.
1 hothouse (English) cucumber
14 ounces plain Greek yogurt
1/4 cup sour cream
1 tablespoon white or red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 tablespoon minced fresh dill
2 teaspoons kosher salt
1/2 teaspoon black pepper
Grate (use a box grater or food processor) the cucumber and squeeze as much liquid from the cucumber as you can and add it to the yogurt in a medium bowl. Mix in the sour cream, vinegar, lemon juice, garlic, dill, salt, and pepper. Serve chilled or at room temperature.