Last week I was hungry but I couldn’t figure out what I wanted to make for dinner. I know I should plan a weekly menu in advance, but I usually blow that off and am left wondering what I am craving.  I wanted something healthy, sort of light, but flavorful.

The answer? Chicken pitas! But, I really wanted that delicious creamy Greek cucumber sauce – you know the one I’m talking about. It’s called tzatziki sauce, and it is surprisingly easy to make!

Most recipes for it are basically the same, so I took a few and melded them.  I couldn’t find fresh mint that looked any good, so I didn’t use any – but I think it would be a nice touch!

Tzatziki Sauce

1-2 cups plain yogurt
1 cucumber, peeled, seeded, and chopped
1 tablespoon olive oil
1/4 lemon, juiced and zested (is that word? zested?)
1-1/2 teaspoons chopped fresh dill
1-1/2 cloves garlic, peeled
salt and pepper to taste
a few mint leaves, chopped finely (optional)

In a food processor or blender, combine all ingredients. Process until well-combined. Transfer to a separate dish, cover, and refrigerate for at least an hour – the longer the better, as the flavors will deepen.

Now, people who make the “real” tzatziki sauce will tell you that you need to strain your yogurt to a yogurt-cheese consistency and leech the water out of your cucumbers with salt to get true tzatziki sauce.

But…I was hungry, people, and didn’t have time. And also, something about “yogurt-cheese consistency” sounds a little gross, so I was okay with a thinner sauce. But, you go for it! And go ahead and like, stick that seasoned lamb hunk on the shaving thing and make a gyro. Or whatever.

Anyway, my chicken pita was tasty, and the sauce was cool and creamy. Perfect.

Have an uncomplicated Tuesday,