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"Put in a fat handful of dill and mint," Rach says. "It makes it!"

Pair Rach's tzatziki with the ultimate summer menu of Greek Kebabs—or "Ke-BOBs," as Rach likes to call them, in honor of virtually cooking this feast with her friend Bob Harper:


  • ½ seedless cucumber or 2 Persian cucumbers, peeled and grated
  • Salt
  • ½ cup Greek yogurt
  • 1 large or 2 medium cloves garlic, grated
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 scant teaspoon ground cumin
  • ½ cup fresh dill and mint leaves combined, finely chopped


Serves: Makes about 1 ½ cups


Place cucumber in strainer, salt it with about 1 ½ teaspoons kosher salt, and let drain 20 to 30 minutes, then press out all of the excess liquids.

Combine all ingredients in small bowl and chill until ready to serve.