Tzatziki is a cool, creamy Greek sauce made from thick yogurt, shredded cucumber, garlic, olive oil, and fresh herbs like dill or mint. It’s a staple in Greek meze and pairs beautifully with grilled meats, vegetables, and warm pita. Because it’s so versatile, tzatziki can be used as a dip, a spread, a marinade, or even a salad dressing. These five recipes show you how to make the most of a batch of tzatziki, from a classic gyro bowl to a tangy chicken marinade.
Ingredients
- 1 cup (240 g) plain Greek yogurt (full-fat or 2%)
- 1/2 English cucumber, grated and squeezed dry (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (3 g) fresh dill, chopped (or 1 tsp dried)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- For the chicken: 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
- For serving: warm pita, sliced tomatoes, red onion, olives
Instructions
- Make the tzatziki: In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Stir until well mixed. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Marinate the chicken: Place the chicken breasts in a shallow dish. Spread 1/2 cup (about 120 g) of the tzatziki over the chicken, coating both sides. Cover and refrigerate for at least 15 minutes (or up to 2 hours).
- Cook the chicken: Heat a grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry).
- Rest the chicken: Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
- Serve: Slice the chicken and serve with warm pita, fresh vegetables, and the remaining tzatziki as a sauce.
Tips
- Use full-fat Greek yogurt for the thickest, creamiest tzatziki. If using regular yogurt, strain it through a cheesecloth for 30 minutes to remove excess whey.
- Grate the cucumber and squeeze out as much liquid as possible—this prevents the tzatziki from becoming watery.
- Let the tzatziki rest in the fridge for at least 30 minutes before serving; this allows the garlic and herbs to infuse.
- If you don’t have fresh dill, use 1 teaspoon dried dill or substitute fresh mint for a different flavor.
Serving Suggestions
Serve tzatziki as a dip with warm pita, raw vegetables, or pita chips. It also works as a sauce for grilled lamb, chicken souvlaki, or falafel. Spread it on sandwiches or wraps instead of mayonnaise for a tangy kick. For a light meal, drizzle it over a Greek salad or roasted vegetables.
Variations
- Spicy Tzatziki: Add 1/2 teaspoon of cayenne or a minced fresh chili for heat.
- Herbed Tzatziki: Mix in fresh mint, parsley, or chives in place of or alongside dill.
- Vegan Tzatziki: Use a thick plant-based yogurt (like coconut or soy) and omit the chicken; serve as a dip or dressing.
- Tzatziki Dressing: Thin with 2–3 tablespoons of milk or water to make a pourable salad dressing.
Storage and Reheating
Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir before serving; it may separate slightly. The marinated chicken can be refrigerated for up to 2 hours before cooking, but do not exceed that. Cooked chicken can be stored in the fridge for 3–4 days. Reheat chicken in a 350°F (175°C) oven for 10 minutes or in the microwave until heated through to 165°F (74°C). Tzatziki is best served cold and should not be reheated.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt? Yes, but strain it first. Place regular yogurt in a cheesecloth-lined sieve over a bowl and refrigerate for 1–2 hours until thickened. This removes excess liquid and prevents a runny tzatziki.
How do I keep tzatziki from being watery? The key is to grate the cucumber and squeeze out as much moisture as possible. After grating, place the cucumber in a clean kitchen towel and wring it tightly. Also, use thick yogurt and avoid over-stirring once it’s made.
Can I freeze tzatziki? Freezing is not recommended because the yogurt and cucumber will separate and become watery upon thawing. It’s best to make fresh tzatziki and store it in the fridge for up to 4 days.
What can I substitute for dill? Fresh mint is a classic alternative. You can also use parsley, chives, or a combination. Dried dill works in a pinch—use 1 teaspoon for 1 tablespoon fresh.
Is tzatziki gluten-free? Yes, all the ingredients are naturally gluten-free. Just ensure your yogurt and any added spices are certified gluten-free if you have celiac disease.
Can I use tzatziki as a marinade for other meats? Absolutely. It works well with lamb, pork, or even tofu. The yogurt helps tenderize the meat, but avoid marinating for more than 2 hours or the texture may become mushy.
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- Best Apfelstrudel in Zell am See: Top Picks
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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