Smoky Tzatziki
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You've got to try this smoky tzatziki, it's become my go to dip for everything. The base is just Greek yogurt, which is packed with probiotics that are amazing for your gut health, combined with fresh cucumber and a hit of smoked paprika that gives it this incredible depth. What I love most is how ridiculously quick and easy it comes together, no cooking required really, just a few minutes of chopping and mixing. It's perfect for entertaining because it tastes like you spent hours on it when honestly you can have it ready in fifteen minutes flat.
Ella x
Ingredients
- 1english cucumber(halved lengthwise)
- 400 ggreek yogurt
- 2garlic cloves(minced)
- 15 gfresh dill(chopped)
- 1 tspsmoked paprika
- 30 mllemon juice
- 30 mlolive oil(divided)
- ½ tspsea salt
- ½ tspblack pepper
- pinchsmoked sea salt flakes(for garnish)
Detail level
Instructions
- 1
Heat a cast iron skillet or grill pan over medium-high heat until it's quite hot. Brush the cut sides of the cucumber halves with 15ml of olive oil and place them cut-side down on the hot surface.
Tip: The high heat creates beautiful char marks and brings out a deeper flavor.
- 2
Let the cucumber halves sit undisturbed for about 8 to 10 minutes until the cut surfaces are deeply browned and blistered. Flip them and char the skin side for another 2 to 3 minutes.
Tip: Don't move them around too much so the char develops properly.
- 3
Remove the charred cucumber from the heat and let it cool for about 5 minutes until you can handle it comfortably. Scoop out the seeds with a spoon and discard them, then dice the remaining flesh into small pieces.
Tip: Removing seeds reduces excess water in your tzatziki.
- 4
In a medium bowl, combine the Greek yogurt, minced garlic, smoked paprika, and lemon juice. Stir everything together until well combined and smooth.
Tip: Don't overmix or the yogurt may become too thin.
- 5
Fold in the diced charred cucumber and fresh dill, then season with sea salt and black pepper to taste. Adjust the lemon juice if you prefer more acidity.
Tip: Taste as you go to balance the smokiness with brightness.
- 6
Transfer the tzatziki to a serving bowl and drizzle with the remaining 15ml of olive oil. Scatter smoked sea salt flakes over the top and serve at room temperature or chilled.
Tip: This dip tastes even better after sitting for 30 minutes as flavors meld together.
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