Tzatziki with crispy pita chips
Thick Greek yoghurt with squeezed cucumber, garlic, dill and lemon, served with oregano pita chips straight from the grill. Cool, crunchy and garlicky.
- Prep
- 10 min
- Cook
- 6 min
- Serves
- 4
- Per serve
- 290 kcal
Ingredients
Method
Heat the grill (broiler) to high. Spread the pita wedges on a large tray, brush with 2 tablespoons of the oil and sprinkle with the oregano and salt.
Coarsely grate the cucumber, pile it in the middle of a clean tea towel and twist hard over the sink to squeeze out as much liquid as you can. This stops the dip going watery.
Grill the pita for 2 to 3 minutes each side, watching closely, until golden and crisp at the edges. They firm up more as they cool.
While the pita grills, stir the squeezed cucumber, yoghurt, garlic, dill, lemon zest and 1 tablespoon of the lemon juice together in a bowl. Season with salt and pepper and add more lemon juice if you like it sharper.
Spoon the tzatziki into a shallow bowl, make a swirl with the back of the spoon and drizzle with the remaining oil. Serve with the warm pita chips.
Tips
- Squeezing the cucumber is the one step not to skip; unsqueezed cucumber turns the dip runny within minutes.
- Tzatziki keeps for 3 days in the fridge and tastes more garlicky the next day. Store the pita chips airtight and re-crisp under the grill for 1 minute.
- For gluten-free, skip the pita and serve with cucumber, capsicum (bell pepper) and carrot sticks.
