Tzatziki sauce is a simple cucumber and greek yogurt sauce even a child can make. So tasty and great to use as a dip, too.
When I first started this website, I wrote a recipe post for gyros and tzatziki sauce and was just winging it as I truly had no idea what I was doing (meaning the blogging part, not the cooking part)!
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Sharing two different recipes in one post makes it very confusing when it comes to searching for recipes, so today I am re-sharing my tzatziki sauce recipe separately from my top ranking gyro recipe, along with some updated photos. Click the photo below for the recipe.
I hope that you’ll love this sauce as much as I do. It’s so simple to prepare, and as it is made with Greek yogurt or labne, is quite nutritious, too.
Don’t limit its use on gyros or falafel as it’s great as a dip with veggies, or instead of mayonnaise in wraps and sandwiches.
I’ve been making this so long, I don’t remember the original source! Makes 2 cups
FULL PRINTABLE RECIPE BELOW
- sea salt
- Greek yogurt or labne
- extra virgin olive oil
- (optional: garlic powder or garlic salt)
Place the grated cucumber in a colander and sprinkle with sea salt. Place a plate and weight on top to press out the liquid, for 20-30 minutes.
Drain, then squeeze the cucumber in a kitchen towel (or a strong paper towel) to remove the rest of the liquid.
Next, place all the ingredients in a mixing bowl. Mix well, and refrigerate until ready to use.
This sauce is best chilled for at least three hours before serving.
It’s definitely a must with gyros!
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Easy Healthy Homemade Tzatziki Sauce (Cucumber & Greek Yogurt Sauce)
A tangy, yogurt and cucumber based sauce that's not only great with gyros and falafel, but as a dip for veggies, too.
- 1 medium cucumber or about 3 Persian cucumbers, grated
- Kosher or sea salt
- 16 oz Greek yogurt or Labne
- 2 tsp finely minced garlic
- 1 tablespoon extra virgin olive oil
- (optional - a dash or two of garlic powder or salt)
- Place the shredded cucumber in a colander and sprinkle with Kosher salt. Place a plate and weight on top to press out the liquid, for about half an hour.
- Drain, then squeeze the cucumber in a kitchen towel or strong paper towel to remove the rest of the liquid.
- Next, place all the ingredients in a mixing bowl. Mix well, and refrigerate until ready to use. This sauce is best chilled for at least three hours before serving.
You can peel the cucumbers if you prefer, but I don't think it's necessary.
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving:Calories: 72Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 96mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 7g
Nutrition information is only estimated.
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I’ve been thinking about making this over the holiday weekend! I’m going to try today! Please enter me in the contest
Consider yourself entered, Chrissy!
I cannot get ground lamb where I live in Kentucky USA. What can I do?
You can buy lamb and grind it up yourself (or even put it in a food processor first.
I’ve had that problem before. Aldi sometimes carries ground lamb, especially around Easter. You can substitute bison, ground pork, ground chicken, or ground turkey, or use all beef. Just be sure whatever you use gets up to the correct temp for that meat.