Best 5 Lemon Mint Tzatziki Recipes
**Tzatziki**, a refreshing and flavorful Greek yogurt-based sauce, is a culinary delight that tantalizes taste buds with its creamy texture, tangy zest, and aromatic freshness. This versatile sauce, a staple in Mediterranean cuisine, finds its way into various dishes, from grilled meats and vegetables to wraps and salads. In this article, we present a collection of delectable tzatziki recipes, each offering a unique twist on this classic sauce.
Our first recipe, **Lemon-Mint Tzatziki**, adds a burst of citrusy brightness and a hint of refreshing mint to the traditional tzatziki. With its vibrant green color and zesty flavor, this variation is perfect for adding a pop of color and flavor to grilled chicken, roasted vegetables, or pita bread.
Next, we introduce **Roasted Red Pepper Tzatziki**, a smoky and slightly sweet take on the classic. Roasted red peppers lend their rich flavor and vibrant color to this sauce, making it an ideal accompaniment to grilled meats, fish, or as a spread for sandwiches.
For a spicy kick, try our **Sriracha Tzatziki**. This recipe incorporates the bold heat of sriracha into the creamy tzatziki, creating a tantalizing sauce that adds a fiery touch to grilled shrimp, tacos, or as a dipping sauce for vegetable crudités.
Finally, we present **Cucumber-Dill Tzatziki**, a refreshing and herbaceous variation that highlights the cool, crisp flavor of cucumbers and the aromatic freshness of dill. This light and flavorful sauce is perfect for summer gatherings, salads, or as a refreshing dip for pita chips.
With this diverse collection of tzatziki recipes, you'll have a delightful sauce to complement a wide range of dishes. From tangy and refreshing to spicy and smoky, these variations offer something for every palate. So, let's dive into the recipes and explore the delicious world of tzatziki!
POACHED SALMON WITH LEMON MINT TZATZIKI
Steps:
- Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
- Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.
- Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.
- To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.
- Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.
- Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 307 calorie, Fat 17 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Protein 32 grams
LEMON MINT TZATZIKI
Steps:
- Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours. Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.
TZATZIKI
Provided by Michael Symon : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the yogurt, cucumber, dill, mint, olive oil, garlic, lemon zest and salt and pepper to taste in a mixing bowl and mix well.
TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)
THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!
Provided by Wendy-Bob
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
- Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
- Place the cucumber in a sieve and sprinkle with salt.
- Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
- Put the yogurt and mint in a bowl. Mix well.
- Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
- Mix well and taste for salt before serving.
POACHED SALMON WITH LEMON MINT TZATZIKI
Flaky, buttery, cool poached salmon is perfect for a warm weather dinner party. A large fillet makes an elegant presentation, and it can be prepared ahead of time. The memon mint tzatziki balances the salmon's richness with a refreshing lightness.
Provided by dkam1719
Categories Brunch
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Salmon:.
- Put the wine, water, bay leaves, parsley and one of the sliced lemons in a large skillet and bring to a simmer. Add the salmon skin side down. Add more water if necessary to cover the fillet. Cover the skillet and simmer over low heat until the fish is just cooked through, about 10 minutes per inch thickness. With two large spatulas carefully transfer the fish to a plate, cover it and let it cool. Transfer to the refrigerator to chill completely- about 3 hours.
- Once chilled, remove the skin from the salmon. Uncover the fish, place a clean plate or baking sheet on top and flip the two over to the fish is skin side up on the clean plate. Peel the skin from the fillet and scrape away any discolored flesh. Flip the fish again right side up onto a serving plate. Garnish with the scallion greens and the remaining lemon slices.
- Sauce:.
- If using regualr yogurt spoon it into a strainer lined with a paper towel or coffee filter and set over a bowl. Let is drain and thicken for 30 minutes. Coarsely grate the cucumber. Drain it well in another strainer for a minute or two pressing out as much liquid as possible.
- In a meduim bowl stir together the drained or Greek yogurt, the grated cucumber oil, lemon juice and zest, garlic and mint. Season with salt and pepper.
- Sauce will keep 3 days in airtight container in fridge.
Nutrition Facts : Calories 283.6, Fat 6.2, SaturatedFat 1, Cholesterol 79.6, Sodium 142.6, Carbohydrate 10.5, Fiber 2, Sugar 4.4, Protein 33.3
Tips:
- Use fresh herbs: Fresh herbs, especially mint and dill, add a vibrant flavor to tzatziki. If possible, use freshly picked herbs for the best taste.
- Choose the right yogurt: Use a thick, Greek-style yogurt for the creamiest tzatziki. Regular yogurt can also be used, but it may need to be drained to achieve the desired consistency.
- Don't over-cucumber it: While cucumber is a key ingredient in tzatziki, it's important not to overdo it. Too much cucumber can water down the sauce and make it bland.
- Season to taste: Tzatziki should be tangy, creamy, and garlicky. Season it with lemon juice, salt, and pepper to taste until you achieve the desired flavor balance.
- Chill before serving: Tzatziki is best served chilled. This allows the flavors to meld together and the sauce to thicken up.
Conclusion:
Lemon-mint tzatziki is a refreshing and versatile sauce that can be enjoyed in many different ways. It is a perfect accompaniment to grilled meats, roasted vegetables, or fresh pita bread. It can also be used as a dip for vegetables, chips, or crackers. With its bright, zesty flavor, lemon-mint tzatziki is sure to become a favorite condiment in your kitchen.
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