Tzatiki Sauce can be everyday treat

4/17/2011

I look forward to street fairs of all kinds, mainly because it's the only time I ever get to eat a gyro. All Greek sandwiches from outdoor stalls intrigue me -- whether they're made from thinly sliced lamb or grill-burnished chicken chunks. My craving is actually for the yummy yogurt-based tzatziki sauce.

Alicia and I were discussing this craving the other day, and she pointed out that even though it sounds exotic, tzatziki sauce is little more than yogurt mixed with cucumber, garlic, and mint.

"You could make it for yourself every week if you wanted to," she said.

Yet another ah-ha moment in the life of a desperate cook! We have a truly wonderful (and simple) recipe for grilled chicken kabobs at www.KitchenScoop.com. And in less than 10 minutes, I can top my chicken with today's Creamy Tzatziki Sauce. So what am I waiting for? Nothing -- not even the next street fair!

Contact Beverly Mills and Alicia Ross at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to tellus@kitchenscoop.com.

Creamy Tzatziki Sauce

Start to finish: less than 10 minutes

1 cup plain Greek-style, fat-free yogurt

1 medium cucumber, peeled, seeded, and finely chopped

2 cloves garlic, peeled and minced

4 or 5 mint leaves, finely minced, more or less to taste

Pinch of sea salt

Stir together all of the ingredients, and refrigerate until ready to use. Keeps for up to four days covered and refrigerated. Stir to recombine before serving.

Yield: about 1 1/2 cups

Approximate values per tablespoon: 6 calories (2 percent from fat), trace amount fat (0 g saturated), 0 mg cholesterol, 1 g protein, 0.5 g carbohydrates, trace amount dietary fiber, 10 mg sodium