Savory LifeRECIPES

Tzatziki Grill New Rochelle-Style Recipe

Updated November 5, 2026

Total time
2 hr 20 min
prep 20 min · cook 0 min
Serves
8
portions as written

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Tzatziki Grill New Rochelle-Style Recipe

Tzatziki is a classic Greek yogurt and cucumber sauce, and the version served at the beloved Tzatziki Grill in New Rochelle has become a local favorite for its thick, garlicky, and refreshing character. This recipe recreates that style at home: a creamy, tangy sauce with crisp cucumber, fresh dill, and a punch of garlic, perfect for grilled meats, gyros, or as a vegetable dip. It comes together in minutes and tastes even better after a few hours in the fridge.

Ingredients

  • 1 English cucumber (about 1 lb / 450 g), or 2 regular cucumbers
  • 2 cups (480 g) plain Greek yogurt (full-fat or 2%)
  • 3 cloves garlic, finely minced or pressed
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 g) chopped fresh dill, plus more for garnish
  • 1 teaspoon (5 g) white wine vinegar (optional, for extra tang)
  • 1/2 teaspoon (2.5 g) salt, plus more to taste
  • 1/4 teaspoon (1.25 g) freshly ground black pepper

Instructions

  1. Grate the cucumber using the large holes of a box grater. If using regular cucumbers, peel them first; if using English cucumber, you can leave the skin on.
  2. Place the grated cucumber in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible. You should have about 1 cup (240 ml) of squeezed cucumber. This step is crucial for a thick tzatziki.
  3. In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, dill, vinegar (if using), salt, and pepper. Stir until well combined.
  4. Taste and adjust seasoning, adding more salt or lemon juice if desired. The tzatziki should be tangy and well-seasoned.
  5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. The tzatziki will thicken slightly as it chills.
  6. Before serving, give it a good stir. Drizzle with a little olive oil and sprinkle with extra dill if you like.

Tips

  • Substitutions: If you can’t find Greek yogurt, use regular plain yogurt, but strain it through a coffee filter or cheesecloth for 1-2 hours to thicken. For a dairy-free version, use a thick coconut or almond yogurt, though the flavor will be slightly different.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days. The tzatziki may release some liquid as it sits; just stir it before serving.
  • Common mistake: Skipping the cucumber squeezing step results in a watery tzatziki. Take the time to squeeze out as much liquid as possible.
  • Garlic intensity: If you prefer a milder garlic flavor, roast the garlic cloves first or use garlic powder (start with 1/2 teaspoon).

Serving Suggestions

Serve this tzatziki as a sauce for grilled chicken, lamb, or beef souvlaki, or as a spread in gyros and pita sandwiches. It also makes a great dip for fresh vegetables, pita chips, or warm pita bread. For a New Rochelle-style meal, pair it with grilled octopus, Greek salad, and lemon potatoes.

Variations

  • Herb swap: Replace dill with fresh mint or a mix of mint and parsley for a different flavor profile.
  • Spicy: Add a pinch of cayenne pepper or a finely chopped fresh chili for a kick.
  • Creamier: Stir in a tablespoon of mayonnaise or sour cream for extra richness.
  • More cucumber: For a chunkier texture, finely chop some cucumber instead of grating it all.

Storage and Reheating

Store tzatziki in an airtight container in the refrigerator for up to 4 days. It is best served cold, so there is no need to reheat. If you have leftover tzatziki that has separated, simply stir it well. Do not freeze tzatziki, as the yogurt will become watery and grainy upon thawing.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Yes, but you’ll need to strain it to remove excess whey. Line a sieve with cheesecloth, add the yogurt, and let it drain in the refrigerator for at least 2 hours or overnight until it reaches a thick, spreadable consistency.

How do I keep tzatziki from becoming watery?
The key is to squeeze the grated cucumber thoroughly. Also, use full-fat Greek yogurt, which has less whey. If you make the tzatziki ahead, store it without stirring, and stir just before serving.

Can I make tzatziki without fresh dill?
Yes, you can use 1 teaspoon of dried dill, but fresh dill has a brighter flavor. If you don’t have dill, try fresh mint or a combination of mint and parsley.

How long does tzatziki last?
Properly stored in the refrigerator, tzatziki will keep for 3-4 days. The garlic flavor may intensify over time. Discard if you notice any off smell or mold.

Can I freeze tzatziki?
Freezing is not recommended. The yogurt will separate and become watery when thawed, ruining the texture. It’s best to make a fresh batch.

Is tzatziki gluten-free?
Yes, tzatziki is naturally gluten-free as long as all your ingredients (like vinegar) are certified gluten-free. It’s a great option for those with gluten sensitivities.

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