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Dairy Free Tzatziki Sauce (Whole30, Paleo)

Dairy Free Tzatziki Sauce with Pure Flavor Nano Bites Mini Cucumbers (Paleo and Whole30 Compatible)

A tangy, creamy dairy free Tzatziki Sauce made with Pure Flavor ® Uno Bites ™ Nano Cucumbers. These mini cucumbers are perfect for tzatziki because they’re extra crunchy and less seedy/watery than regular cucumbers. 

Scale

Ingredients

For the Tzatziki 

1 cup Pure Flavor ® Uno Bites ™ Nano Cucumbers (I cut them lengthwise in quarters then diced horizontally.)

1/2 cup Paleo mayo (homemade or store bought, I used Primal Kitchen Mayo)

1/41/2 cup full fat coconut milk (amount used determines thickness)

2 tbsp finely chopped fresh dill (or 1 tbsp dried)

1 tbsp lemon juice

2 cloves (about 2 tsp) minced garlic

1/2 tsp onion powder

1/8 tsp salt

1/8 tsp pepper

Optional (1 tbsp Harissa Paste)

For the Chicken Kabobs:

2 lbs boneless skinless chicken breast

Citrus Herb seasoning to sprinkle/coat (I used The New Primal Citrus Herb)

Avocado Oil (lightly coat the pan to avoid sticking)

Wooden Skewers

Non stick skillet or grill pan

For the Mezze Platter:

See list of components in post!

Instructions

For the Tzatziki 

(Notes: Pat any excess moisture from the diced cucumbers with paper towels. 

Shake the can of coconut milk vigorously before opening to minimize separation of liquid and cream. If it is still separated after opening use a whisk to combine until smooth before adding to your sauce.)

Add all ingredients to a small bowl and stir to combine and coat.

Taste and adjust any seasonings as needed. I like a stronger flavor so I’ll usually add a bit more dill and onion powder, but you do you! 

Optional: Add 1/2 to a full tbsp of Harissa Paste to your sauce. Or set aside half plain and add harissa to other half. See note in blog post. 

Cover and refrigerate for at least an hour before serving to allow to thicken and flavors to sit together. Enjoy! 

For the Chicken Kabobs:

Dice chicken breasts into 1 inch chunks (doesn’t have to be perfect but try to make them around the same size for even cooking)

Add 5-6 pieces of chicken to each skewer (I couldn’t find mini skewers so I cut full sized skewers in half) 

Generously sprinkle chicken skewers with seasoning. 

Heat pan to medium and add just enough avocado oil to lightly coat then add the chicken skewers.

Turn each skewer every 2-3 minutes until cooked through and no longer pink. Set aside. 

For the Mezze Platter: 

Place the sauce on your board first. 

Then assemble ingredients around it as you wish, stacking high and filling in the gaps. There’s no wrong way to do it! 

Add serving forks/spoons/spreaders and appetizer plates/napkins.

Notes

Coconut milk tip: Shake the can vigorously before opening to minimize separation of liquid and cream. If it is still separated after opening use a whisk to combine until creamy/smoothconsistency before adding to your sauce. 

For Harissa Tzatziki: Add 1/2 to a full tbsp of Harissa Paste to a full batch of sauce. Or make one batch and set aside half plain and add harissa to other half. A little goes a long way! 

 

Keywords: Whole30, Paleo, Low Carb, Keto

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