Easy Greek Tzatziki (THM FP)

Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.

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Tzatziki is refreshing and takes just minutes to make.

I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.

For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.

Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.

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It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.

It’s perfect on salads, burgers, as an appetizer dipper, or as a sauce for meat and fish.

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Greek Tzatziki (THM FP)

  • Servings: Makes 1/2 cups
  • Time: 5 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients



– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
  2. Store in the fridge for up to 1 week.

Lamb Spanakopita Burgers with Tzatziki (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love Greek food. I think I must have some Greek in my background, because I just can’t get enough of their food.

I also love a good burger. You can make a burger however you want it – with bacon and eggs, with onion jam and barbecue sauce, with grilled pineapple and teriyaki sauce, or with tzatziki over salad. Endless possibilities!

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For the tzatziki sauce, I combined fat free Greek yogurt, lemon juice, dill, finely diced cucumbers, parsley, garlic, salt, and pepper in a small bowl. Let it hang out in the fridge while the burgers cook so that the flavors have a chance to get to know one another.

For these burgers, I started with a base of ground lamb. If you’re hesitant to use lamb, can’t find lamb in your grocery store, or think it’s too expensive to use just use ground beef (or a mix of beef/pork, if you like).

In fact, by using different meat (with different fat content) you could make this an E or FP meal. As it is, if you used 96% or higher lean ground beef this would be a FP because there are no significant carbs in this meal. If you want to be in E territory, you could sandwich these babies between a sprouted bun (*Note that this is for a case of 6).

I seasoned the lamb with shallots, lemon zest, garlic, oregano, ground cinnamon, frozen cut leaf spinach, and feta cheese crumbles. Then I threw in one egg, and mixed it all up with my hands, formed a loaf in the bottom of my bowl, and scored it with my hand to make sure I got even patties.

When I form burger patties, I always make a little well in the center to keep them from puffing up in the middle when they cook. The center always puffs up to a normal height when cooking, so the burgers end up being even all the way around.

My favorite way to cook a burger is in a cast iron skillet. You get even cooking (with no burnt spots) and no sticking.

Cool the burgers slightly before putting them over your salad greens, otherwise your lettuce will get sad. Throw on some diced cucumbers, tomatoes, and  your cooked burger on top of your choice of salad greens, then slap some tzatziki on top.

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That’s what I call an easy, flavorful, and fresh meal.

Lamb Spanakopita Burgers (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs ground lamb
  • 1 small shallot, minced
  • 1 large clove of garlic, minced
  • 1 tsp dried oregano
  • zest of 1 lemon
  • 1/2 tsp ground cinnamon
  • 1 c frozen cut leaf spinach, thawed and water squeezed out
  • 1/4 c feta cheese crumbles
  • 1 egg
  • salt and pepper

Directions

  1. Combine all ingredients in a medium bowl until everything is mixed (being careful not to over mix).
  2. Form a loaf in the bottom of the bowl and score the meat with the back of your hand. Form patties with a small well in the center to prevent puffing.
  3. Place patties into a preheated cast iron skillet over medium heat, and cook to desired internal temperature, flipping only once.
  4. Remove from pan, cool, and top with tzatziki sauce.

Greek Tzatziki Sauce (THM FP)

  • Servings: 4-6
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 c fat free Greek yogurt
  • juice of 1/2 lemon
  • 1/3 c finely diced seedless cucumbers
  • 1 Tbsp fresh dill
  • 2 Tbsp fresh parsley
  • salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate until serving time.

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Time for a Greek Feast!

I adore Greek food! Up until fairly recently, I was only hooked on gyros (gyros from the original Gondolier’s in Woodstock, to be exact). Now, I’ve started experimenting in the kitchen after I bought a Greek cookbook at my local Greek festival a few years back.

Souvlaki is my current obsession, which is really just an open-faced gyro with different meat. I started with just shrimp souvlaki, and this time I included chicken.

My kids love tzatziki sauce, so Greek food is always a win for them. This meal is super easy to throw together for a few or a crowd.

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Greek Feast (THM S)

Grilled chicken and shrimp souvlaki
(Marinade)

  • Juice of 1 lemon
  • 2 Tsp EVOO
  • 2 cloves garlic, finely minced
  • 1 tsp coriander (not essential, but adds a nice bright flavor)
  • 2 Tsp fresh parsley
  • Pinch of red pepper flakes
  • Salt and pepper

Place about 3/4 of the marinade in a gallon bag with the chicken and shrimp, and reserve the rest for serving.

Greek stuffed mushrooms

  • 8oz whole cremini mushrooms, stems removed
  • 1/3 c mascarpone cheese (I had this leftover from another recipe. You can also use
  • cream cheese)
  • 1 tomato, seeded and chopped
  • 1 clove garlic, grated
  • 1 Tsp red onion, finely minced
  • 2 Tsp crumbled feta
  • 1 Tsp fresh parsley
  • Salt and pepper

Salt mushroom caps lightly before stuffing. Combine everything except mushrooms in a small bowl, and stuff mushroom caps. I like to overstuff a little, since the mushrooms shrink as they cook. Arrange in a cast iron skillet, or deep baking dish (as they give off liquid). Top with a sprinkle of parmesan and parsley. Bake at 350 for 30-35 minutes.

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Tzatziki Sauce

  • 1 cup greek 0 % yogurt
  • Juice of 1 lemon
  • 2 Tsp chopped cucumber
  • 1/2 tsp dried dill
  • 1 Tsp fresh parsley
  • Salt and pepper to taste

Combine all ingredients in a small bowl and refrigerate.

Grill chicken and shrimp. Top with reserved marinade once cooked. Add toppings of choice – I used lettuce, Tzatziki, cucumbers, tomatoes, and red onion. Serve with a low carb pita, if you like (I like Joseph’s brand minis or regular), or just pile it high without.

Happy feasting!