Homemade tzatziki
- Preparation 15 min
- Refrigeration 1 h
- Servings 4
- Freezing I do not suggest
Ads
🥒 The real tzatziki sauce, no compromises
Tzatziki is one of those sauces everyone thinks they know, but almost nobody makes properly at home. The version from Greek restaurants is often too watery, too bland, or loaded with sour cream to cut corners. My version is the real deal: 10% Greek yogurt, fresh grated English cucumber, raw garlic, dill, mint, and a drizzle of olive oil. It’s creamy, it’s just spicy enough, and it’s ready in 15 minutes.
🔥 The secret to tzatziki that doesn’t turn into soup
The key is the cucumber. You grate it, salt it lightly, and let it drain for 15 minutes in a strainer. Then you press it like your life depends on it to get out the maximum water. If you skip this step, your tzatziki will be watery after an hour and that’s exactly what you want to avoid. With good thick 10% Greek yogurt and a well-drained cucumber, the texture stays perfect from first to last serving.
🎯 The sauce that makes everything better
My homemade tzatziki is my secret weapon on the BBQ. With souvlaki, keftas, gyros. It’s classic. But where it becomes completely mind-blowing is on sliced grilled steak. You rest your steak, slice it, and throw tzatziki on top. With chicken, lamb, any meat, it’s insane. It’s the kind of sauce that never lasts long because people dive into it.
Ads
Ads
🥒 Drain the cucumber thoroughly
This is the most important step in the recipe. After grating the cucumber, salt it and let it drain for 15 minutes in a strainer. Then press it in your hands or in a clean cloth to get out the maximum liquid. A poorly drained cucumber makes watery tzatziki in just a few hours.
🧄 Grate the garlic, don’t chop it
Garlic grated on a microplane distributes evenly throughout the sauce and gives consistent heat in every bite. Knife-chopped garlic leaves pieces that give some bites too strong and others too mild. If you find raw garlic too intense, reduce to one clove.
🥛 10% Greek yogurt mandatory
The fat percentage makes all the difference. 0% or 2% yogurt makes bland, watery tzatziki. 10% is thick, creamy and holds up even after a night in the fridge. It’s the foundation of real tzatziki.
🌿 Dill AND mint together
In Crete, they use mint. In northern Greece, it’s dill. My version combines both for a more complete and aromatic flavor. The two herbs complement each other perfectly without competing.
⏱️ Better the next day
Tzatziki is good after the first hour in the fridge, but the flavors really marry after a full night. The garlic mellows, the herbs infuse and the texture stabilizes. Make it the day before if you’re entertaining.
✅ What to serve with my homemade tzatziki?
My homemade tzatziki is essential with my Souvlaki pork kebabs for a classic Greek meal or with my Lamb keftas on grilled pita. On sliced steak with my Greek salad with quinoa, it’s completely mind-blowing.
Ads
Ingredients
- 1 English cucumber, grated and drained
- 2 cups (500 ml) 10% plain Greek yogurt
- 2 garlic cloves, grated
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) fresh dill, chopped
- 1 tbsp (15 ml) fresh mint, chopped
- ½ tsp (2.5 ml) salt or more to taste
- Pepper to taste
Ads
Preparation
- Grate the cucumber, salt lightly and let drain for 15 minutes in a strainer. Press firmly to remove maximum water.
- In a bowl, mix the yogurt, garlic, olive oil, lemon juice, dill, mint and salt.
- Incorporate the cucumber. Taste and adjust salt and pepper.
- Cover and refrigerate minimum 1 hour before serving. Best the next day.
Tzatziki is a Greek sauce made with yogurt, cucumber and garlic, often flavored with dill or mint. Raita is the Indian version, which also uses yogurt and cucumber, but with spices like cumin, coriander and sometimes mint. Both are refreshing, but the flavors are completely different.
Nine times out of ten, it’s because the cucumber wasn’t drained enough. After grating it, you need to salt it, let it drain for 15 minutes and press it very firmly to get out all the liquid. The other possible reason is yogurt that’s not thick enough. You need 10% Greek yogurt, not regular yogurt.
Absolutely, and it’s even recommended. Tzatziki is better after a night in the fridge because the flavors have time to marry. It keeps easily 2 to 3 days in the refrigerator in an airtight container. However, it doesn’t freeze. The yogurt separates when thawed.
English cucumber is the best choice because it has fewer seeds and thinner skin that doesn’t need to be peeled. A regular cucumber also works, but you absolutely must peel it and remove the seeds before grating, otherwise your tzatziki will be full of water and seeds.
My homemade tzatziki is perfect with my souvlaki pork kebabs for a complete Greek dinner or with my lamb keftas directly in warm pita. For a veggie platter or summer appetizer, serve it with my homemade pita chips for a result that’s universally loved.
Ads
Ads
Ads
Ads
Ads