5 (1)

Category: Sauces and Condiments


The craving for souvlaki comes over me about once a month. I am usually in the center of town when that irresistible waft--the scent of grilled meat (either pork or lamb), garlic and oregano, coupled with the smell of warm, ... Read more

Total time: 15 minutes plus 2 hours standing and 1 hour chilling | Makes 2 cups
  • 1 (16-ounce) container plain, preferably full-fat, yogurt
  • 1 small cucumber, preferably organic, peeled and seeded
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons extra-virgin olive oil
  • Salt

Step 1Place the yogurt in a large double cheesecloth and tie together like a pouch. Hang this over the kitchen sink and let it strain for about 2 hours. Or, strain the yogurt through a fine mesh sieve set over a bowl. The yogurt should be the consistency of sour cream. Place the yogurt in a bowl.

Step 2Grate the cucumber. Take a handful at a time and press the cucumber between the palms of your hands until most of the liquid is squeezed out. Add to the yogurt. Toss together with the garlic and olive oil, and season to taste with salt. Chill 1 hour and serve as an accompaniment to either of the souvlaki dishes.

Each 1/4-cup serving:
60 calories; 64 mg sodium; 7 mg cholesterol; 4 grams fat; 2 grams saturated fat; 3 grams carbohydrates; 2 grams protein; 0.12 gram fiber.
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