View Watermelon tzatziki

Watermelon tzatziki

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Prep time: 15 minutes

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Side Dishes, Starter, Vegetarian

About this recipe

I love kebabs. They are part of my own love story. But if I am completely honest, I love the dips traditionally served with kebabs more than the meat itself. Tzatziki is my favourite and this recipe is a refreshing rendition of that classic Greek dish. I am happy to report that my curiosity didn’t kill it: watermelon and cucumber are both part of the gourd family, so I figured anything that cucumber can do, watermelon can do better – with added sweetness. Grating the watermelon is best done using the course side of a box grater; don’t grind it down to a pulp as you want juicy jewelled threads of pink dispersed throughout the dip. It is impossible for food as pretty and pink as this to not be part of a food love story.

  • 400g watermelon flesh
  • 500g Greek yogurt
  • 2 tablespoons cider vinegar
  • ½ clove garlic
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried mint
  • ½ teaspoon salt
  • Freshly milled pepper (pink if you have it, for its colour and more fruity flavour)
  1. Grate the watermelon on the side of the box grater with the coarsest blade. Place in a bowl with one tablespoon of the cider vinegar and a pinch of salt. Mix and set aside for a few minutes.
  2. Mince the garlic. Mix into the yogurt along with the rest of the vinegar, olive oil, dried mint, salt, and a couple of grinds of pepper.
  3. Place the grated watermelon into a muslin cloth and squeeze any excess liquid out. Add to the yogurt mixture and mix well. Serve with pitta or any other bread of your choice.

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