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How to Make the World’s Best Tzatziki Sauce (VIDEO)

It’s easy to learn How to Make the World’s Best Tzatziki Sauce; the white Greek yogurt and cucumber sauce often served on Gyros, and Tazatziki Sauce is delicious no matter what you serve it on. Tzatziki is low-carb, Keto, gluten-free, low-glycemic, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

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How to Make the World's Best Tzatziki Sauce found on KalynsKitchen.com.

Tzatziki is one of the classic sauces in Greek cuisine, with as many versions as there are cooks who make it. Homemade Tzatziki is so much better than the kind you buy, and this recipe has a lot of fans! I can get away with calling it the World’s Best Tzatziki Sauce because it was made by my friend Georgette, who’s not only 100% Greek, but also one of the best cooks I know. In the archives I also have Georgette’s Really Lemony Greek Pilafi and Georgette’s Greek Zucchini.

Georgette brought this delicious Greek yogurt and cucumber sauce sauce to my house when I cooked some lamb. If you’ve had a Gyro (pronounced yeero), Tzatziki is the type of white sauce that’s often served with it. I love Tzatziki on grilled meats like Salmon, Kubideh, Souvlaki, chicken, and of course lamb. I’ve never had a version of Tzatziki sauce I didn’t like, but this was hands-down the best I’ve tasted. Try it if you’ve never made Tzatziki yourself!

If you want to skip the photos below and see a video instead, watch the steps of how to make this recipe. See more recipe videos on My You Tube Channel.

How to Make the World's Best Tzatziki Sauce found on KalynsKitchen.com

The World’s Best Tzatziki Sauce is made with Greek Yogurt, and there are many good brands. If you can’t find Greek yogurt, you can make something similar by straining regular plain yogurt for several hours to remove the liquid and thicken the yogurt. I use the yogurt strainer you see in this photo, but if you don’t have one Georgette recommends using two coffee filters inside a colander, placed inside a bowl to catch the liquid. The first photo shows the yogurt starting to drain.Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want. The next photo shows how much liquid had drained out after 2 hours, when the yogurt was nice and thick.

Since Tzatziki contains finely-chopped cucumber, it’s best to remove the seeds of the cucumber so the sauce doesn’t get too watery. Use a sharp pointed spoon to scrape out seeds as shown in this photo.Then cut cucumbers into thick slices and put in a colander placed in the sink. Sprinkle on salt and let cucumbers release water and drain for at least 30 minutes or more. (The water released rinses off most of the salt, but if you’re limiting salt in your diet you can rinse them and pat dry with paper towels.)

How to Make the World's Best Tzatziki Sauce found on KalynsKitchen.com

Tzatziki traditionally contains fresh dill, which makes me glad I have this lovely dill from my garden. Use the fine tips of the dill leaves and discard the thick stems. Some versions of Tzatziki use mint, and I’m thinking dried dill weed would also work in a pinch. Put the cucumbers, garlic, lemon juice, dill, and black pepper into food processor and process with the steel blade until cucumbers are finely chopped. When you see the liquid in this photo you can tell why it’s important to drain the cucumbers first. Then stir the pureed cucumber mixture into the Greek yogurt (or yogurt you’ve drained.) Let this refrigerate for at least 2 hours before using to give flavors a chance to develop.

How to Make the World's Best Tzatziki Sauce found on KalynsKitchen.com

The World’s Best Tzatziki sauce will keep in the fridge for a day or two, and it’s good on any kind of grilled meat. Look below for more serving suggestions.

Dishes from Kalyn’s Kitchen that Go Well with Tzatziki:

Greek Meatballs
Ottolenghi’s Turkey Meatballs with Tzatziki and Sumac
Kubideh: Grilled Ground Meat on Skewers
Grilled Middle Eastern Turkey Burgers
Ground Beef Meatball Gyro Lettuce Wraps with Tzatziki and Tomatoes
Baked Falafel Patties

Other Bloggers Use Tzatziki:

Greek Chicken Souvlaki Salad ~ Lemons for Lulu
Greek Omelettes ~ Shugary Sweets
Greek Tacos ~ Pressure Cooking Today

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week! Taztziki keeps well in the fridge and it’s good on a variety of dishes.

How to Make the World's Best Tzatziki Sauce

Ingredients:

  • 3 cups Greek Yogurt (or regular plain yogurt, strained through a filter for several hours)
  • juice of one lemon (about 3 T)
  • 1 garlic clove, chopped
  • 2 medium cucumbers, seeded and diced
  • about 1 T kosher salt for salting cucumbers
  • 1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
  • Kosher salt and fresh ground black pepper to taste

Directions:

  1. If you don’t have Greek yogurt, strain plain yogurt for several hours until it thickens.
  2. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
  3. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed.
  4. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
  5. This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Recipe from Georgette Kapos.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be suitable for any phase of the South Beach Diet and most other low-carb eating plans. Yogurt is a dairy product where the South Beach Diet recommends always choosing non-fat or low-fat, but Tzatziki is a condiment, and you won’t be eating enormous amounts of it so I would probably use full-fat yogurt for best flavor.

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

How to Make the World's Best Tzatziki Sauce (Greek Yogurt and Cucumber Sauce) [KalynsKitchen.com]

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238 comments on “How to Make the World’s Best Tzatziki Sauce (VIDEO)”

  1. Glad people are still enjoying this! Jerusha, love the variation with roasted red peppers.

  2. just made this for the gyro meatballs. oh my gosh. soooooo good. could eat just sit here and eat it with a spoon! (even before letting it sit.)

  3. Oh my! Just as with every other single recipe I've tried of yours, this one is SO DELICIOUS!! The meatballs are soooo flavorful. I made it with a Greek salad. Didn't have the yogurt on hand to make tatziki sauce, but will definitely try that next time. Thank you!!!!

  4. I bought bottled sauce at the store today, but thought "there must be a recipe for it somewhere." The internet to the rescue! I'm excited to try your recipe. I even have all the ingredients on hand including cukes and dill from my garden.

  5. Best tzatziki sauce ever!..Made it today and cant wait to try on Indian roti with veggies..

  6. This was a great recipe, I loved how you explained everything. The only thing was when I blended the cucumber, etc it came out a bit too smooth for my liking so next time I'll probably grate and chop everything by hand so I can see the little bits of ingredients. Also, I only buy full fat Greek yogurt, it tastes way better and actually has more health benefits then reduced.

  7. As a Greek – and PROUD of it! – I can honestly say that none of my family/friends *EVER* put mint in tzatziki. Ever. It's just not done in traditional family cooking.
    This recipe is pretty spot on, except that we don't food process our cucumber (makes it too watery), rather we chop it – which makes the tzatziki chunkier too. And we put about half a garlic in, not just one clove. If you're not oozing garlic for a week, it's not good tzatziki!

  8. Oh my! Everyday I try a new recipe of yours, and today I wanted to clean out the fridge. I had a cucumber (it looked nice so I bought it, but I hate them), and I had non-fat Greek yogurt (leftover from the Ham & Cauliflower casserole). This seemed like a great way to use those items. Good thing I cut the recipe in half…this stuff is phenomenal!!! We're topping our crockpot roast (with dill, garlic, & onion) with this tonight (if there's any left…it tastes good on a spoon too). Hopefully on top of souvlaki or gyro meatballs soon! Day 5 of SBD phase 1 and you're making it so easy!

  9. Ok, I may have missed this, but was I supposed to peel the cucumbers first? It looks like they're peeled in the picture, but I didn't notice until after I scraped and diced.

  10. Yes, the recipe says "Peel cucumbers."

  11. Hi Kalyn,

    Thanks so much for posting the recipe; my husband and I fell in love with each other and the food while in Greece. I do think I've done something incorrectly regarding the recipe because mine came out very thin. Any suggestions on how to make it thicker? Many thanks! Jill

    • Use Greek yogurt, shred the cucumber with the large side of a shredder, NOT IN THE FOOD PROCESSOR, then sprinkle with salt and let it in a strainer (press a little in your palms) to drain all off the excess water. Big hugs from Greece!

  12. Hopefromtheashes,
    If you followed all the instructions in the recipe I'd have to guess that it's the brand of yogurt or possibly bigger/more watery cucumbers that make it thinner. Do try again!

  13. I'm just starting the SBD and found your blog. Amazing!!! Can't wait for my Tzatziki to be chilled. Just out of curiosity, have you ever used Greek seasoning instead of just dill in it?

  14. Karla, I've never used Greek Seasoning in this, but I'd imagine it wouldn't be too bad. It would add salt, so I wouldn't use too much.

  15. Is the T for the recipe Tablespoons or teaspoons?

  16. T = tablespoon. I use tsp. for teaspoon.

  17. This is some of the best Tzatziki ever! I have never drained the cucumber when making it, and like that trick! I did use Greek yogurt so no draining required. No need for extra salt as well (glad you put to check before adding) because the cucumbers gave off enough. Another good one 🙂

  18. Kayln
    This is 2014 and your recipe is my go too and I pass it on..

    thanks for sharing

  19. Teresa, so glad you have been enjoying it all this time!

  20. Shred cucumber with the large side of a shredder, NOT IN THE FOOD PROCESSOR! Big hugs from Greece!

  21. I love this sauce, but would like to make it a bit thicker.  Kalyn, any tips?  

  22. I made it once and did not like it.  It was not even close to tzatziki I get in Chicago on their Kronos Gyros throught the town. There are the most tasty gyros I ate and I ste gyros from many different places throught the US and Europe. But I am going to give it another try, maybe I did something wrong. I will post another comment when I do.

  23. Hello! I’m excited to find your site. I need suggestions as what to replace for citrus (such as the lemon juice in the tzatziki sauce). My husband has severe allergies to citrus and tree nuts and peanuts!?!?

    • I haven’t ever made tahini without lemon juice, so I can only guess. It might work with a few tablespoons of mild vinegar. I can’t think of anything else.

  24. This made A LOT!  Can we freeze what we don’t use?

    • I don’t think it will freeze well. But it’s good on so many things and will keep in the fridge for at least a week.

      You could definitely cut the recipe in half next time you make it.

  25. Hi there! Getting ready to make this. I see that you prefer Greek yogurt. Will it make the end product sour or tart? I’m just trying to figure out how it’ll all taste at the end. My experience with Greek yogurt is that it is very sour unless I add sugar or something. Thanks in advance!

    • I’m not sure how to answer that because everyone has different tastebuds, and what seems “too sour” to you might taste just fine to me. This is the white sauce that’s served on Gyros, so if you’ve had that in a restaurant and liked it, I’m sure they used Greek yogurt, since it’s a Greek sauce. But you can certainly use any plain yogurt you like the flavor of.

      • So I made it and it was goooood. It wasn’t sour or anything. It was really tasty. I think next time I’m going to try half the salt on the cucumbers. Thanks for the recipe!

      • Glad you enjoyed it Faith! Be sure you use enough salt to draw the water out of the cucumbers, otherwise the dip will be too watery. You can rinse or wipe off the salt after it does its job!

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