If you’ve ever eaten at a Greek or Mediterranean restaurant, you are probably familiar with tzatziki sauce. It’s a dish that has been eaten throughout Greece and the Middle East as both an appetizer and a side dish predating the Ottoman Empire. While it has many variations, most tzatziki sauces are made with yogurt and cucumbers, and this recipe is no different!
I made this tzatziki sauce to accompany my chicken shawarma recipe, and it did not disappoint! And to make it is very simple. Start by grating about ⅓ of an English cucumber, or 1 mini cucumber. Some recipes will have you strain the grated cucumber to dry it out, but I use it as is after grating. Add the grated cucumber to a medium mixing bowl with 1 cup of Greek yogurt. Stonyfield Organic is my favorite due to its creamy texture, but you can use any brand you’d like. In the same mixing bowl, add ½ teaspoon salt, 3 cloves minced garlic, ½ teaspoon vinegar (white or apple cider vinegar will work), ½ tablespoon extra virgin olive oil, ⅛ teaspoon black pepper (you could use white pepper), and ½ teaspoon dill. Stir all of the ingredients together and cover with plastic wrap. Place the covered bowl in the fridge for about 30 minutes to let the flavors meld together before serving.
This sauce is very versatile. It pairs beautifully with my chicken shawarma, but you could also use it as a dip for sliced bell peppers, carrots, and celery. It’s great on a gluten free pita with chicken and veggies too! Store leftovers in an airtight container for up to 2 days.
Tzatziki Sauce Recipe
- Grater or food processor
- 1 cup plain Greek yogurt
- ⅓ English cucumber or 1 mini cucumber
- 3 cloves minced garlic
- ½ tablespoon extra virgin olive oil
- ½ teaspoon vinegar white or apple cider vinegar
- ½ teaspoon salt
- ⅛ teaspoon pepper black or white
- ½ teaspoon dill
- Use a grater or food processor to grate cucumber
- Add grated cucumber to a medium mixing bowl with 1 cup plain Greek yogurt
- Add remaining ingredients to the bowl and stir to combine
- Cover bowl with plastic wrap and place in refrigerator for at least 30 minutes before serving to allow ingredients to meld together
- Serve with chicken shawarma, gluten free pita bread, or sliced veggies
- Store leftovers in an airtight container in fridge for up to 2 days