1 rating

Spicy Raita

Spicy Raita

Spicy Raita

Serve this nontraditional interpretation of the popular Indian/Pakistani condiment with grilled or roasted chicken, pork, or lamb, or use it as a dip with thick homemade potato chips or raw vegetables.

Click here for more Greek yogurt recipes.


  • 12 Ounces Greek yogurt, regular or 2 percent
  • 1 serrano chile, minced
  • 2 green onions, minced
  • 1/2 Cup finely chopped cilantro leaves
  • 2 Tablespoons finely chopped red onion
  • 1 Tablespoon mild paprika
  • 1 Teaspoon ground cumin
  • Juice of 1/2 lime
  • 2 Teaspoons ice water
  • Salt


Combine all ingredients, including salt to taste, in a non-reactive mixing bowl and stir to combine thoroughly. Cover and refrigerate for at least 3-4 hours, or up to 24 hours, before using.