KewlBites by Reed Alexander

Author:Reed Alexander
Language: eng
Format: epub
Publisher: Rodale
Published: 2013-04-16T04:00:00+00:00

Greek-Style Lamb Kabobs with Saffron Tzatziki

Saffron Tzatziki

YIELD: 6 servings

Tzatziki is a classic Greek dip consisting of thick, plain yogurt and cucumbers. It’s delicious as is, but a hint of lemon zest adds tang and saffron imbues the creamy dip with a soft golden hue. I’ve lightened up traditional tzatziki by using nonfat Greek yogurt in place of the full-fat variety.

½ teaspoon saffron threads

2 teaspoons hot water

1 English cucumber, peeled, seeded, and finely grated

1 cup plain nonfat Greek yogurt

2 teaspoons olive oil

1 teaspoon honey

1 teaspoon grated lemon zest

2 teaspoons freshly squeezed lemon juice

3 tablespoons minced fresh flat-leaf parsley

2 tablespoons minced sweet onion

2 teaspoons minced garlic

¼ teaspoon sea salt

Ground black pepper

Lightly crush the saffron threads in a pestle. Add the hot water and let soak 15 minutes.

Drain the grated cucumber in a strainer or squeeze tightly in a paper towel to remove excess liquid.

In a bowl, combine the saffron threads and their liquid, the drained cucumber, yogurt, oil, honey, lemon zest and juice, parsley, onion, garlic, salt, and pepper. Whisk until well blended.

Serve alongside the Greek-Style Lamb Kabobs or other favorite grilled dishes.

TIP: My Saffron Tzatziki also doubles as a kewl dip for fresh sliced vegetables or whole grain chips.

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