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–+ servings
Greek chicken meatballs with rice and tzatziki on a beige plate.
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Recipes for tzatziki sauce, lemon garlic rice, and cucumber tomato salad

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings
Author: Aleksandra

Ingredients

tzatziki:

  • 1 English cucumber
  • 1 1/2 cups (370g) Greek yogurt
  • 1 clove garlic grated
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar or to your taste, depending how sharp you want your tzatziki sauce
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped dill
  • salt and pepper to taste

lemon garlic rice:

  • 2 tablespoons olive oil or butter
  • 3 cloves garlic
  • 1 1/2 cups (270g) uncooked long-grain rice
  • 2 1/4 cups chicken broth
  • zest of 1/2 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • salt and pepper to taste

tomato cucumber salad:

  • 1/2 English cucumber
  • 3 medium tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • 1 teaspoon honey
  • salt and pepper to taste

Instructions

Lemon garlic rice:

  • Finely chop garlic (preferably with a knife and not a garlic press). Heat the olive oil in a medium pot over low heat. When hot add the garlic and cook for 30 seconds until fragrant.
  • Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in oil.
  • Add chicken broth, close the pot with a tightly-fitting lid (preferably transparent so you can see when the rice starts to boil), bring to a boil then reduce the temperature to low and cook for 14 minutes.
  • Take the pot off the heat and leave it (covered) to rest for 10 minutes.
  • Fluff the rice with a spatula or wooden spoon and season with lemon zest, lemon juice, parsley, salt, and pepper. Stir gently until combined.

Tzatziki:

  • Peel the cucumber and grate it on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and let stand for about 20 minutes to help draw out moisture from the cucumber
  • Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.
  • In a medium bowl, combine drained cucumbers, Greek yogurt, grated garlic clove, olive oil, vinegar, lemon juice, and finely chopped dill.
  • Season the sauce with salt and pepper.

Tomato cucumber salad:

  • Cut cucumber and tomatoes into small cubes.
  • Combine with olive oil, lemon juice, parsley, and honey. Season to taste with salt and pepper.