This week’s assignment was rather kismet at our house. My in-laws were visiting and we had the perfect summer meal, gyros! And what is better on a gyro than some homemade tzatziki I ask you?!
The only difference really between the version I routinely make and Dorie’s was the garlic and mint. Typically those are two ingredients that I leave out, often because the meat or whatever I’m putting the tzatziki on has quite a bit of the mint and garlic flavor to it. But my Slow Cooker Gyro recipe doesn’t have any garlic or mint in it, so I really added quite a bit of mint (more than suggested) and garlic and it was certainly a hit! These two ingredients really transformed this dish into something insatiable for the summer dinner table.
It was a fantastic treat, and it went fast! But what would have been better on a hot summer’s night than fresh tzatziki made (mostly entirely, except the garlic and yogurt) from our garden?
For the Doristas, I used regular, non-Greek yogurt, as I have been known to do, since I wanted a thinner consistency for our tzatziki, and just poured out all the extra liquid before stirring the yogurt up and seeded the cucumbers before dicing them and it was perfect!
A condiment for any-time, the leftovers are great with some pita chips!!
To see what the other Doristas paired this with, click here. If you are interested in cooking along, check out our recipe schedule and grab a copy of Dorie Greenspan’s “Around My French Table,” to get started!