INTROduction:
Grilling season is upon us! Yeeeehaaa! Dust off those metal skewers. Clean your grills and smokers. Go to your local butcher and pickup a fresh cut rack of lamb. Or perhaps a 2” thick porterhouse steak. Get your creative juices flowing (pun intended) and let’s start grilling.
To up your game, and impress your guests, add a little zing to your perfectly grilled meats by making some fresh citrusy Greek tzatziki. Serve on a board with your fresh off-the-grill carved meats. Sauces take your meats to a whole new level.
Sauces are versatile. You can adjust ingredients and seasonings to your liking. Try ingredients that you haven’t tried before. Lately I’ve been dabbling with fresh ground ancho chili peppers, on meats and in sauces (and soups – yup).
For this recipe I use extra garlic and citrus. Also, I added red pepper flakes for a little heat. Adjust the ingredients to your liking. Make a little bevy, get your grill on, and enjoy this beautiful season we call grilling season.
BACKground:
I bought a slow smoker roughly 3 years ago. The results are amazing when slow smoking large cuts of meats like briskets, pork shoulder, and salmon filets. This bullet shaped grill taught me a whole new level of grilling, and temperature control. No longer do I heat up the bbq, slap on a piece of meat and hope that it is cooked to perfection.
Learning new techniques has inspired me to experiment with a variety of meats including lamb and thick cut steaks. When you buy a 2” thick porterhouse to grill, you want it cooked to perfection.
To compliment these quality meats, I’m adding a little extra flavor with sauces and dips. Close your eyes and imagine grilled lamb chops or marinated pork skewers dipped into a bowl of zingy tzatziki - “Drop The Tongs” so-to-speak.
HEALthy options:
For a healthier option, feel free to use zero fat Greek yogurt. It will be delicious.
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LET’S cook:
Cut the cucumber in half lengthwise. Scrape out the seeds with spoon and discard.
Coarsely grate the cucumber. Place the grated cucumber in strainer over a bowl.
Add ¼ tsp salt, mix, and lightly press with a spoon. Sit and let drain until ready to use.
In a large bowl combine the evoo, garlic, lemon juice, lemon zest, salt, pepper and red pepper flakes – mix.
Add the yogurt – mix.
Add the dill – fold over and mix.
Add the cucumber - fold over and mix.
At this point, taste and adjust seasonings.
Serve in small dipping bowls or on a serving board with your favourite grilled meat – garnish with evoo and dill
