Explore by Tags

Entries tagged with 'tzatziki'

Skillet Suppers: Ground Lamb with Asparagus, Peas, and Tzatziki Sauce

One-Pot Wonders Yasmin Fahr Post a comment

This is a super fast and easy weeknight meal of open-faced pita sandwiches, made with ground lamb, asparagus, peas, and mint, with a creamy yogurt sauce to top it all off. More

Skillet Ground Lamb with Asparagus, Peas, and Tzatziki Sauce

Serious Eats Yasmin Fahr 2 comments

Open-faced pita sandwiches made with ground lamb, asparagus, peas, and mint. More

Chicken Kebab with Carrot-Raisin Salad and Greek Yogurt Sauce (Tzatziki)

Serious Eats Suzanne Lehrer Post a comment

Vibrant tzatziki and tangy carrot salad improve overnight, making this the ideal DIY work lunch. Throw it together the night before and you're done. Start counting down until your lunch hour. More

Lamb Burger with Chunky Mint Tzatziki

Serious Eats Kerry Saretsky 3 comments

A warm pita stuffed with a tender, garlicky lamb burger and a chunky tzatziki full of fresh mint, chives, and oregano. More

Chicken Souvlaki with Tzatziki Sauce and Greek Salad

Serious Eats Yvonne Ruperti 6 comments

Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home. More

Beet Tzatziki

Serious Eats Caroline Russock 2 comments

Tzatziki—that cool, creamy sauce-salad of yogurt and cucumbers—has become synonymous with Greek cuisine. And while the Greeks do their fair share of tzatziki eating, it's worth noting that nearly every country in the eastern Mediterranean region boasts their own take on the yogurt-based dish, ranging from soups and salads to sauces and refreshing beverages. Tzatziki (or talattouri or cacık, depending on who you ask) plays a huge role in Eastern Mediterranean fare. More

Mediterranean Flavors: Tzatziki

Serious Eats Max Falkowitz 31 comments

You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber; pungent garlic and dill; sunny lemon. The formula, a staging ground for countless dip platters and a condiment for the thousands of gyros dished up daily, is as familiar to us now as salsa and ketchup. And its preparation is about as intuitive—recipes matter less than solid ingredients and a willingness to dip a tasting finger along the way. More

Snapshots from Greece: Souvlaki from O Thanasis in Athens

Erin Zimmer 17 comments

Note: Our own Erin Zimmer just returned from ten days eating and drinking her way around Greece. This is the first of her snapshots from that trip. —Ed. I had two priorities during my quick day in Athens: see the Parthenon and digest something from the souvlaki-kebab-gyro family. Luckily there's only one ancient temple devoted to Athena, but there are plenty of kebab-rotating, meat spit-shaving men that look they could be the best. Though my Rough Guide to Athens recommended O Thanasis just off the northeast corner of Monastiraki Square, I needed a second opinion. "The best, the totally best," said the guy who sold me an international converter at a teeny electronics stall along the Eolou Street bazaar. That... More

More Posts