buckytom
07-23-2010, 01:19 PM
i really shouldn't call this my sauce as i'm sure millions of people around the world make it nearly if not exactly the same way. besides, it's terribly easy and simple, and the few ingredients are widely flexible to accomodate personal tastes.
in any case, here's my rendition of a delicious, garlic-y sauce that goes well on spicy grilled meats like chicken, beef, and lamb.
i recently made this to accompany moroccan shish kebabs, and it saved the dish by adding moisture to the overcooked lean pork. i've found it's also great on burgers, and grilled chicken breasts, and even smoked turkey legs.
ingredients:
16 ozs. greek style plain yogurt (greek yogurt is thicker than regular. you can drain regular yogurt in a cheese cloth to get the same effect.)
4 large cloves of garlic
1 small cucumber
2 tbsps red wine vinegar
1 tbsp evoo
2 heaping tbsps chopped fresh parsley
pinch of coarse sea salt
directions:
place greek yogurt in a large bowl. add red wine vinegar, evoo, and chopped fresh parsley.
peel and finely mince the garlic, then adding coarse sea salt while dragging the knife blade across to it to help it become more like a paste. add garlic paste to the yogurt.
peel, cut in half lengthwise, seed, then finely dice the cucumber, discarding the seeds and peel. wrap the diced cuke in a thick paper towel and squeeze out any extra moisture. add to the yogurt (minus the paper towel, lol).
stir the yogurt mixture until everything is evenly incorporated.
refrigerate overnight, up to a few days to let the flavours combine.
and that's it! tsatsiki time! :chef:
in any case, here's my rendition of a delicious, garlic-y sauce that goes well on spicy grilled meats like chicken, beef, and lamb.
i recently made this to accompany moroccan shish kebabs, and it saved the dish by adding moisture to the overcooked lean pork. i've found it's also great on burgers, and grilled chicken breasts, and even smoked turkey legs.
ingredients:
16 ozs. greek style plain yogurt (greek yogurt is thicker than regular. you can drain regular yogurt in a cheese cloth to get the same effect.)
4 large cloves of garlic
1 small cucumber
2 tbsps red wine vinegar
1 tbsp evoo
2 heaping tbsps chopped fresh parsley
pinch of coarse sea salt
directions:
place greek yogurt in a large bowl. add red wine vinegar, evoo, and chopped fresh parsley.
peel and finely mince the garlic, then adding coarse sea salt while dragging the knife blade across to it to help it become more like a paste. add garlic paste to the yogurt.
peel, cut in half lengthwise, seed, then finely dice the cucumber, discarding the seeds and peel. wrap the diced cuke in a thick paper towel and squeeze out any extra moisture. add to the yogurt (minus the paper towel, lol).
stir the yogurt mixture until everything is evenly incorporated.
refrigerate overnight, up to a few days to let the flavours combine.
and that's it! tsatsiki time! :chef: