This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it. This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”. This is typical condiment with Greek grilled kebabs and koftas or Greek Baked Chicken. It’s also great with seafood croquettes and on shawarma wrap sandwiches. I’ve even used this on cucumber-tomato salads as a dressing! It’s ever so simple to make, too!
Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance. This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp. This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.
1 large 8-9″ cucumber, peeled, seeded and grated
1 c. drained or Greek yogurt, or half yogurt and half sour cream (my personal preference), or all sour cream (for lower carbs)
1 clove garlic, minced
1 T. yellow onion, minced finely
½ tsp. dried dill weed (or 2 sprigs fresh, chopped)
½ tsp. dried mint (or 1 T. fresh, chopped fine)
Dash each salt and black pepper
DIRECTIONS: At least 1 hour before serving, peel the cucumber. Cut in half and seed with a spoon. Grate the cucumber onto paper toweling double thick or a clean cotton kitchen towel (not terry cloth, please). Blot or wrap and squeeze to remove water. Repeat with fresh paper towels as there will be more water! Get as much water out as you can. Add cucumber to a medium bowl. Add all remaining ingredients and stir well. Cover and chill until ready to serve.
NUTRITIONAL INFO: Makes about 2 cups or 4 servings (perhaps more depending on how much people eat). 1/4 of the batch contains:
8.1 g fat
4.6 g carbs, .8 g fiber, 3.8 g NET CARBS
3.2 g. protein
110 mg sodium
290 mg potassium
<10% all macronutrients.