This authentic Greek Tzatziki sauce recipe brings the heart of Mediterranean cuisine to your kitchen in just 10 minutes.
A creamy, protein-rich dip that perfectly balances tangy flavors, this versatile sauce is a staple in Greek households.
With only 85 calories per serving and packed with healthy fats, it’s a guilt-free addition to your mezze platter, grilled meats, or fresh vegetables. Master this classic recipe and elevate your home cooking with restaurant-quality results.
Ingredients for Authentic Greek Tzatziki
- Cucumber: 1 medium-sized, fresh and firm
- Garlic: 2 cloves, finely minced for authentic flavor
- Greek Yogurt: 500g strained, ensure it’s thick and creamy
- Extra Virgin Olive Oil: 1/4 cup for smooth texture
- Red Wine Vinegar: 1-2 tablespoons to taste
- Salt and Pepper: A pinch each for seasoning
Step-by-Step Instructions
- Prepare Cucumber: Peel, deseed, and grate the cucumber. Season with salt and pepper, let rest for 10 minutes
- Remove Moisture: Wrap grated cucumber in a clean towel and squeeze well to remove excess water
- Mix Base: In a bowl, combine prepared cucumber with minced garlic and olive oil
- Combine All: Add Greek yogurt, red wine vinegar, and seasonings. Blend until smooth and well combined
- Chill: Refrigerate the sauce to allow flavors to meld together
- Serve: Present chilled with warm pita bread or use as a sauce for souvlaki
Serving Suggestions
This cool and creamy tzatziki sauce brings so much joy to any meal! Try it as a dip with warm, fluffy pita bread or fresh-cut vegetables like carrots, cucumbers, and bell peppers.
It’s amazing drizzled over grilled meats, especially Greek souvlaki or kabobs. You can also spread it on sandwiches or use it as a refreshing sauce for falafel. For a lovely appetizer spread, serve your tzatziki alongside other Mediterranean favorites like hummus and baba ganoush.
Storage Tips
Keep your tzatziki fresh and tasty by storing it in an airtight container in the fridge. It stays good for up to 4 days. You might notice some liquid on top after a while – that’s totally normal! Just give it a quick stir before serving.
If you see the cucumber releasing more water over time, you can drain off any excess liquid to keep the sauce nice and thick. For the best flavor, let the tzatziki chill for at least 2 hours before serving – this gives all those yummy flavors time to blend together.
Recipe Variations
Want to make this tzatziki your own? Try adding a handful of fresh chopped dill or mint – they add such a lovely fresh flavor! If you like a bit of zing, add an extra clove of garlic or a squeeze of lemon juice instead of vinegar.
For a lighter version, you can use low-fat Greek yogurt. Some people love to add a tiny sprinkle of ground cumin or a dash of white pepper for extra depth. Just remember to keep the cucumber and yogurt as your star ingredients – they’re what makes tzatziki so special!
Greek Marinade for Chicken with Yogurt
Equipment
- Large bowl or ziplock bag
- Oven or grill
Ingredients
For Greek chicken marinade
- 90 ml extra virgin olive oil (1/3 cup)
- 1 lemon zested
- 2 garlic cloves large, peeled and crushed
- 3 tbsp Greek yogurt or juice of 1 lemon
- 500 g chicken thighs, breasts, or other pieces
Instructions
- In a large bowl or ziplock bag combine the oil, lemon zest, garlic cloves, peeled and crushed, Greek yogurt (or the juice of the lemon, if you don’t have any Greek yogurt to hand), dried oregano, honey, red wine vinegar, salt and plenty of black pepper. Whisk to combine.
- Add your choice of chicken pieces and marinate in the fridge for at least two hours, but preferably overnight.
- In the oven: In a 200 degrees (390 fahrenheit) oven roast the chicken pieces for 20-30 minutes depending on their size (40 minutes for bone in chicken thighs) until the meat is cooked through. If the pieces still have their skin, finish them under a hot grill if needed to get nice crispy skin and a good level of caramelisation.
- On a griddle pan or barbecue: Cook on a direct heat until the meat is caramelised before moving to the edge of the pan or an area of indirect heat to cook through. We do not recommend the griddle pan method, only the barbecue for skin on or bone in pieces of chicken, though skin on, bone in chicken thighs can be browned in the pan before being transferred to the oven to cook through.