Cucumber Mint Sauce Recipes

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TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)



Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip) image

THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!

Provided by Wendy-Bob

Categories     Sauces

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 garlic cloves (finely minced)
2 tablespoons olive oil
1 tablespoon lemon juice
1 small cucumber
1 teaspoon salt
600 g thick plain Greek yogurt
2 teaspoons dried mint

Steps:

  • Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
  • Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
  • Place the cucumber in a sieve and sprinkle with salt.
  • Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
  • Put the yogurt and mint in a bowl. Mix well.
  • Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
  • Mix well and taste for salt before serving.

CUCUMBER MINT SAUCE



Cucumber Mint Sauce image

This sauce makes a tart contrast to the soy and chili sauce that is often served with Thai shrimp cakes. It also makes a wonderful foil for spicy salmon cakes.

Provided by Molly O'Neill

Categories     condiments, dips and spreads

Time 5m

Yield One cup

Number Of Ingredients 6

1/4 cup loosely packed fresh mint leaves
1/2 jalapeno pepper, stemmed, seeded and coarsely chopped
1 cucumber, peeled, seeded and coarsely chopped
8 ounces nonfat plain yogurt
1 scallion (green part only), thinly sliced
1/2 teaspoon salt

Steps:

  • Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 666 milligrams, Sugar 12 grams

KOFTE KEBABS WITH CUCUMBER MINT SAUCE



Kofte Kebabs with Cucumber Mint Sauce image

These are little lamb/beef kebabs that are served like a sandwich on pita bread or nane lavash, your choice. Goes great with a salad and rice pilaf to complement the meal.

Provided by PalatablePastime

Categories     Lamb/Sheep

Time 23m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground lamb
1/2 lb ground chuck
1 large onion, minced
3/4 cup chopped flat leaf parsley
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 teaspoons salt
1 teaspoon pepper
1 cup plain yogurt
1/2 cucumber, peeled,seeded,and diced
1/2 cup chopped fresh mint leaves
1/2 teaspoon salt
2 cloves garlic, minced
4 pita bread or 4 nane lavash bread, warmed

Steps:

  • Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
  • Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
  • Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
  • Prepare grill or heat skillet.
  • Cook kebabs for 6-8 minutes, turning to cook all sides.
  • Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.

Nutrition Facts : Calories 687.6, Fat 39.4, SaturatedFat 16.9, Cholesterol 130, Sodium 1633.8, Carbohydrate 44, Fiber 3.3, Sugar 6, Protein 37.7

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