The original Greek Tzatziki recipe, with added dill, is a perfect sauce for any grilled meats or to be used as a dip but how about with a twist? A little swap and some addition can take this classic into totally new levels – it is still mellow thanks to the Greek yogurt but with the addition of mint and a few spicy chillies it will now offer a tangy finish with a little bit of a kick.
When I was making it for the first time I had no idea it would work out so well. The smoked paprika gives a very unique flavour especially when combined with the mint and hot chillies. It’s still Tzatziki-like just different, I would call it Tzatziki 2.0 🙂
- 250ml Greek yogurt
- 2 pickled hot chillies
- 2 garlic cloves
- 1 large cucumber
- 1tbsp mayonnaise
- 1tsp olive oil
- 1tsp lemon juice
- 1tsp dry mint
- 1/2tsp salt
- 1/2tsp black pepper
- 1/4tsp smoked paprika
Wash the cucumber and use a vegetable peeler to cut it into super thin slices. Slice until you hit the seeds, then rotate and start slicing from the other side (avoid slicing the seeded part due to its watery texture). Once sliced, use a sharp knife and chop into smaller pieces. Place in a sieve and sprinkle with salt. Leave to stand so that the salt can help remove as much excess water as possible.
Mince the garlic and finely chop the pickled hot chillies.
In a bowl mix the yogurt, olive oil, lemon juice and one heaped tablespoon of mayonnaise. Make sure all ingredients are well combined.
Drain the cucumber by lightly pressing down on it. Do not over squeeze it but make sure it is as dry as possible.
Add the garlic and chillies to the bowl and mix well.
Add freshly cracked black pepper and the smoked paprika and again mix well.
Finally add the drained cucumber, gently stir it well and place in the fridge for at least 1 hour.
Do you like Tzatziki sauce?
What’s your favourite go to homemade sauce?