BESIDES THE LOCAL DINER, GREEK FOOD IS NOT FOUND IN MANY PLACES NEAR OUR FIREHOUSE. SO WHEN TRYING TO DECIDE ON SOMETHING NEW AND HEALTHY TO MAKE FOR LUNCH, I THOUGHT WHY N0T GYROS!! BUT ONE CATCH, THE TZATZIKI HAD TO BE HOMEMADE.....
YIELDS APPROX. 2 1/4 CUPS
1 - 17 OZ. FULL FAT GREEK YOGURT
1/2 ENGLISH CUCUMBER, Peeled
1 SHALLOT, Peeled
SMALL BUNCH FRESH MINT, Finely Chopped
SMALL BUNCH FRESH DILL, Finely Chopped
EXTRA VIRGIN OLIVE OIL
Grate the cucumber on a box grater using the large holes. Put the shredded cucumber and a pinch of salt in a colander, let sit for 10 minutes. Drain, place in a paper towel and squeeze out as much moisture as possible.
Grate the shallot with the small holes on the box grater, set aside.
In a large bowl, combine the yogurt, shallot, cucumber, herbs, a couple glugs of olive oil. Zest the lemon into the bowl and the juice of the lemon. Add salt and pepper to taste. Garnish with paprika.