About tzatzki, it’s interesting, mine is grossly similar, but I find full fat yogurt superior in almost every way, from flavor to texture, and it’s often got a lot less … stuff … that lowfat options use to compensate for the texture and taste, often a lot of sugar.
Mine also has a good bit of quality lemon juice, it adds to the tang and acidity, and makes it work even -better- as a marinade. Otherwise though, very similar.
Actually, I made some 2 days ago, and will be having it again tonight as a part of a dish.
Mixed salad greens from the store
2-3 smallish tomatoes fresh from MiL garden, half seeded, half whole, all cut into wedges.
~ 12 oz of homemade pork souvalki kebabs with red onion, cooked in air fryer.
1/3 cup of the tzatzki stirred into the greens and tomato as a dressing, with the above kebabs de-skewered on top.
(the honeyed apricot side in the above link is fine, but I don’t make it often, but the pork soulvaki (made with pork tenderloin or the sirloin ends of a pork loin) is on my frequent rotation list, although I suggest adding a bit of salt and additional capsicums to the version in the link.