Home » Vegetables » Cucumber » Tzatziki (Greek Cucumber-Yogurt Sauce)
5 from 11 reviews
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Tzatziki is a Greek yogurt- and cucumber-based condiment, typically seasoned with herbs such as mint and dill, garlic, and lemon. I grew up eating it with this chicken souvlaki, but I find it to be a nice match for both meat and vegetarian dishes alike:
- Roasted Eggplant Salad (a favorite summer meal!)
- Mushroom and Sweet Potato Veggie Burgers (an old favorite!)
- Falafel Burgers (a new favorite!)
- Smoky Grilled Chicken with Schug (perfect for summer entertaining)
- Spiced Tomato and Chickpea Salad (a meal in itself)
- Cauliflower Steaks with Walnut-Caper Salsa (so pretty, so tasty)
The process of making tzatziki is simple: grate cucumbers, drain them in a sieve (if you wish), then mix them into Greek yogurt along with a minced clove of garlic, minced herbs, fresh lemon juice, and salt.
Until recently, I never drained the cucumbers, but taking the time to do so has a twofold benefit:
- It prevents the tzatziki from becoming too liquidy. If you like a tzatziki with a thick consistency, draining the cucumbers is important. If you don’t mind a thinner tzatziki, skip this step.
- Draining the cucumbers gives you a few tablespoons of fresh cucumber juice, which you can use to flavor water along with some mint, honey, and lemon OR which you can use in a co*cktail (such as a cucumber-gin gimlet … more very soon!)
Here’s the play-by-play: Gather your ingredients:
Grate the cucumbers coarsely using a box grater.
Set the cucumbers in a sieve to drain.
Meanwhile, chop up some herbs and a clove of garlic.
Combine Greek yogurt with the drained cucumbers, herbs, garlic, fresh lemon and salt.
Tzatziki is best served shortly after making it, but it will keep in the refrigerator for a day or two.
I typically serve tzatziki with grilled meat, such as this chicken souvlaki or this smoky grilled chicken, or roasted vegetables, such as this roasted eggplant salad (a favorite!), but it’s good on its own, too. Smear it over a platter, drizzle some olive oil over top, and serve it with pita chips. Yum.
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5 from 11 reviews
- Author: Alexandra Stafford
- Total Time: 10 minutes
- Yield: 2 cups
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Description
Tzatziki is a Greek yogurt- and cucumber-based condiment, typically seasoned with herbs such as mint and dill, garlic, and lemon. I grew up eating it with this chicken souvlaki, but I find it to be such a nice match for roasted vegetables, such as this eggplant salad, and vegetable burgers, such as these mushroom and sweet potato veggie burgersor these falafel burgers.
Ingredients
- 1 large or 3 small cucumbers (about 8 – 10 oz)
- 1cup plain Greek yogurt, I like the fa*ge 5%
- 1clove garlic, minced
- 2–3 tablespoons minced herbs, such as mint and/or dill
- 1.5 tablespoons fresh-squeeze lemon juice (from about 1/2 a lemon)
- 1/2 teaspoon kosher salt
Instructions
- Grate the cucumber coarsely on a box grater. Transfer to a sieve and set over a bowl to drain. Squeeze the cucumber a little bit to encourage the moisture to drain out. Let drain for at least 5 minutes.
- In a medium bowl, stir the cucumber into the yogurt, along with the garlic, herbs, lemon, and salt. Taste. Adjust with more salt and lemon to taste.
- Prep Time: 10 minutes
- Category: Condiment
- Method: Stir
- Cuisine: Greek
This post may contain affiliate links. Please read my disclosure policy.
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Leave a Comment & Rate this Recipe
Dennis Yannakos —Reply
Thanks for the recipe! It’s delicious!
Donnie —Reply
Simple but terrifically tasty! The mint makes it… increased the garlic to 3 cloves and added 1 tsp of dried dill with 2 tbsp of chopped mint! Delicious! Thanks!
alexandra —Reply
Oh yay! Wonderful to hear this, Donnie! I would totally be down with 3 cloves of garlic here … love it. Thanks for writing!
Viveca —Reply
I could eat this by the spoonful! Made this tonight to go with your falafel burgers. They are ready for the boiler…
alexandra —Reply
Wonderful to hear this, Viveca! Hope the falafel burgers turned out well 😍
Priscilla —Reply
This was so yummy! I used a bunch of herbs straight from the garden – mint, parsley, basil, and chives. I made it with Kite Hill vegan yogurt. I think my yogurt was thinner than Greek yogurt, so my tzatziki was a little watery, which was not a big deal b/c I just poured off the liquid. I think next time I will try to strain my yogurt beforehand. I will definitely make this again. I’ve been vegan for so long that I can’t remember ever even eating tzatziki before so thanks for opening my eyes to how good it is (and how easy it is to make it vegan).
alexandra —Reply
Wonderful to hear this, Priscilla! I still have not tried Kite Hill yogurt. I must soon! Thanks so much for sharing your experience.
Sabrina —Reply
thank you, have eaten Tzatziki so many times but have never made it, (or for that matter gyro meat, a serious endeavor), so thank you, and also good to know about draining the water from the cucumber to keep it from becoming too liquid
alexandra —Reply
😍😍😍
Ella Monte —Reply
Mouthwatering! thanks for the recipe
alexandra —Reply
Wonderful to hear this, Ella!
Chantalemarie —Reply
Really outstanding. All the other times I have made tzatziki it has been watery or bitter. This is neither if those things. Was good the next day too!
alexandra —Reply
So nice to hear this, Chantalemarie. Thanks for all of your lovely comments today 💕💕💕💕💕💕
Christine Murray —Reply
Best tzatzkik sauce I’ve ever made. The mint surprised me but it adds a great twist. I made this to accompany the souvlaki but could use it so many ways.
alexandra —Reply
I love this with so many things, including roasted or grilled vegetables!
Rachel —Reply
I make this all the time! I plan on making it this weekend actually. This might be helpful for lactose intolerant people- I buy sheep yogurt from the store and it works perfectly! It tastes amazing. I always add a ton of dill and mint, yum!
Alexandra Stafford —Reply
So nice to hear this, Rachel 🙂 🙂 🙂 Thanks so much for writing and sharing the sheep yogurt tip… so helpful for others. I’ll try to find some soon.
emily —Reply
I have a question! Did there used to be a slightly different tzatziki recipe attached to the chicken souvlaki recipe which used a little bit of minced red onion?
Alexandra Stafford —Reply
Yes! I used to do: yogurt + finely diced onion + mint + lemon… maybe a little garlic, salt, pepper. I used to not even add the cucumber. The old version is delicious, too! Just different.
Heidi —Reply
Ali- have you tried making homemade yogurt? It’s super easy – I make it once a week and primarily use it for savory applications. I love substituting leftover whey in some of your recipes ( for the liquid) and have had good results- but I’d love any insight in using yogurt whey for breadmaking. Happy to send you a starter strain or steer you in the right direction to get started!
Alexandra Stafford —Reply
You are too sweet! Thank you for your generous offer. I did make yogurt once or for a short period of time I should say, but I stopped and then never re started. If I thought I could maintain it, I would take you up on your offer, but I can’t even keep my houseplants alive at the moment 🙂 But I will be in touch as soon as I feel I am ready. Thank you!
Lynne Roe —Reply
Simple and quite tasty as a veggie dip. Must try it with some roast chicken, etc.
Alexandra Stafford —Reply
Great to hear, Lynne!
