Pitas with Tzatziki
by Prevention
Time: 15 minutes + chilling time
Servings: 6
2 cups low-fat plain Greek-style yogurt
1 cup peeled, grated cucumber, spun dry in salad spinner
4 cloves garlic, grated
1 teaspoon freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
6 large whole wheat pitas (6″ – 7″ diameter)
1 tablespoon extra virgin olive oil
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1. Mix together yogurt, cucumber, garlic, lemon juice, salt and pepper in medium bowl. Chill, covered, 1 hour.
2. Brush both sides of pitas lightly with oil. Heat in batches in large skillet over medium heat, 3 to 4 minutes per side, until golden and puffed. Serve pitas with tzatziki and souvlaki.
Lemon Roasted Potatoes « My Recipe Collection said,
March 27, 2008 at 7:07 pm
[...] The squeeze of lemon at the end adds a tangy note. Serve them warm with fish or as a room-temperature appetizer with tzatziki. [...]