The trick is to smoke the meat and not make the meat smoke


  Date: August 28, 2016
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This dipping sauce recipe came from MORE BBQ & GRILLING. It is particularly good on lamb kebabs, which is what it was used for here. I will let the pictures tell most of the story since this is a fairly simple recipe. The one thing I could not do was salt the cucumber slices to draw out the water. If you look in the tab where I describe what I did to adapt this recipe for low sodium you will learn more. Suffice to say this is a work in progress and I did run the tzatziki through a fine wire mesh strainer before putting it in the serving dish. The end results were delicious and I was told they were as good as you get from some of the restaurants in Greektown, so that is a good start for sure.
Related Photo Entries:
Recipe Source:
Alt image
Mourad New Moroccan

More BBQ & Grilling on the Big Green Egg and Other Kamado-Style Cookers:

Tzatziki, Greek Cucumber Yogurt Dip- eBook.
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This recipe had a relatively short list of ingredients so there were only two issues to deal with. The first change I needed to make was to use Mrs Dash Table Blend in the rub in lieu of salt. The other problem was the cucumber slices are typically de-watered by sprinkling the slices with salt and letting them rest for 30 minutes in which time the excess water gets drawn out. This I couldn’t do for obvious reasons As an experiment I tried seeing if the Mrs. Dash Table Blend would draw out any moisture. After 30 minutes there was very little water standing on the surface. I gave the cucumbers an additional 30 minutes with not much better luck. I needed to press on, so I patted the cucumber slices dry and added them to the food processor. After I removed the finished product from the fridge I ran it through a fine mesh strainer before adding the Tzatziki to the serving dish. I need to try to find another way to draw the moisture out without using salt.


  • I used Mrs. Dash Table Blend in lieu of Kosher salt to season the dip.
  • I used Mrs. Dash Table Blend in lieu of Kosher salt to draw the moisture out of the cucumbers.

Comments: Despite my having to strain the tzatziki prior to using it, the end results were very good. I was told it was the equal of tzatziki folks had tried in Greektown. So if you are not going to have total success, you can certainly do far worse than I did on this first attempt.
  • Food Processor