Spicy Raita

Spicy Raita
5 from 1 ratings
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.
Spicy Raita
  • 12 ounce greek yogurt, regular or 2 percent
  • 1 serrano chile, minced
  • 2 green onions, minced
  • 1/2 cup finely chopped cilantro leaves
  • 2 tablespoon finely chopped red onion
  • 1 tablespoon mild paprika
  • 1 teaspoon ground cumin
  • juice of 1/2 lime
  • 2 teaspoon ice water
  • salt
  1. 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.