Tzatziki Sauce
Updated Sep 08, 2026
Tzatziki made with Greek yogurt, grated cucumber, garlic, lemon, and dill. A thick, creamy sauce for gyros, kebabs, pita, and veggies that comes together fast.
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Being Lebanese, yogurt sauce kind of runs in my veins. We had some version of it with yogurt, cucumber, and garlic on the table at basically every meal growing up, so when I first made tzatziki it already felt familiar, even though it’s Greek and a little different from what my family made. This tzatziki is the same idea I grew up on, just with dill and lemon in the mix, and I put it on pretty much everything.
That’s really the best part about tzatziki, it goes with so much. I put it on grilled chicken tenders and chicken kebabs, use it to dip pita bread and veggies, or just eat it off the spoon when it’s sitting in my fridge. Once I have some made, I kind of end up using it on everything that week.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this tzatziki recipe.
Getting the water out of the cucumber is the most important thing here, and it’s where a lot of tzatziki goes wrong. Cucumbers hold so much water that if you grate them and toss them straight in, the sauce turns thin and runny within minutes. So after I grate them, I really squeeze the liquid out, and if I have a few extra minutes, I’ll salt the grated cucumber first and let it sit, because the salt pulls even more water out before I press it dry.
I also let the whole thing rest in the fridge for a bit before serving. Straight after mixing, the garlic and dill taste a little sharp and separate, but after 20 or 30 minutes everything settles and comes together. Just know the garlic keeps getting stronger the longer it sits, so if you’re making it way ahead, go a little easy on it up front.
The yogurt you use changes the texture too. I use 2% Greek yogurt when making tzatziki, which is nice and thick, but if you want it even richer, you can use full-fat. I wouldn’t go thinner than 2%, though, because a runnier yogurt plus any cucumber water left behind gives you a sauce that won’t hold up.
Happy Cooking!
– Yumna
Tzatziki Sauce Ingredients
- Greek yogurt: Plain Greek yogurt gives this tzatziki sauce its thick texture. I recommend using 2% or whole-milk Greek yogurt instead of regular yogurt, which will make the sauce much thinner.
- Cucumbers: Persian cucumbers work best because they have fewer seeds and less water than regular cucumbers.
- For the tzatziki sauce: Garlic, lemon juice, lemon zest, fresh dill, olive oil, and salt. Here’s a quick tutorial on how to mince garlic. If you don’t have fresh garlic, you can substitute ¼ teaspoon garlic powder. Read my tips on how to zest a lemon and how to juice a lemon, because you’ll do both. Fresh dill tastes best, but you can substitute 2 teaspoons dried dill for the 2 tablespoons fresh if that’s what you have. Or, try it with fresh mint instead!
How to Make Homemade Tzatziki Sauce
These photos show how I make tzatziki sauce step by step. You can find the full ingredient amounts and instructions in the recipe card below, or you can jump straight to the → Tzatziki Sauce Recipe
1. COMBINE THE INGREDIENTS
Peel the cucumber and grate it on the large blades of a cheese grater. Drain off as much liquid as possible and transfer to a mixing bowl with the yogurt, garlic, lemon zest, lemon juice, and olive oil.
2. ADD THE DILL AND CHILL
Stir until smooth, then fold in the dill and season with salt. Refrigerate and chill before serving, if you have time.
I tried this recipe along with your air fryer falafel. I wanted to make a falafel sandwich and need some tzatziki to drizzle on the falafel. And it taste so amazing. With few ingredients it turned out to be so good. Thank you for the recipe – Ruchika Agrawal
Full Tzatziki Sauce Recipe
Tzatziki Sauce Recipe
Video
Ingredients
Instructions
- Peel the cucumber and grate with the larger blades of a cheese grater. Drain any liquid from the cucumber and transfer to a medium mixing bowl.
- Add the yogurt, garlic, lemon zest, lemon juice, and olive oil and stir to combine until creamy. Fold in the chopped dill and season with salt.
- Serve with pita, vegetables, or on top of gyros or kebabs.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add feta: Mix in ¼ cup finely crumbled feta for a thicker sauce with a little more texture.
- Make it extra garlicky: Add 1 more minced garlic clove if you prefer a stronger garlic flavor.
- Try it with grated zucchini: Replace 1 of the Persian cucumbers with grated, well-drained zucchini for a slightly different twist.
This was delicious! I’ve been trying a few tzatziki recipes and haven’t found one that the right taste I was looking for until this one. It’s a keeper in my book and will be using this from now on! Tysm for sharing. – Julie
Recipe Tips
- Squeeze the shredded cucumber with your hands to drain it. This forces the water out of the shredded cucumber and prevents a watery or thin sauce.
- Let it chill before serving. I recommend letting the tzatziki sauce rest in the fridge for at least 15 minutes to help the garlic mellow and give the flavors time to come together.
Serving Ideas
- Serve with grilled meats: I love serving tzatziki sauce alongside shish tawook, grilled chicken kabobs, or beef kafta.
- Spread it on sandwiches and wraps: Tzatziki sauce is especially good with chicken gyros, beef shawarma wraps, and cauliflower pita sandwiches.
- Pair it with Mediterranean sides: I often serve tzatziki sauce with homemade pita bread, falafel, or a mezze platter.
Troubleshooting
You probably didn’t drain the shredded cucumber well enough. Cucumbers release a lot of water after they’re grated, so squeezing out as much moisture as possible before mixing is the best way to keep the tzatziki sauce thick.
The maximum freshness and shelf life of tzatziki sauce requires quick refrigeration. Bacteria can begin to grow on food almost immediately, so If you leave your sauce out for too long after making it or while serving it, it won’t last as long.
Comments
I have always been so intimidated to make this sauce, but this recipe is so delicious, simple and spot on. I’m so excited and have already made it twice in the past two weeks. It really helps me want to eat more veggies! 🙂
This makes me so happy to read, Manuela! I’m so glad you gave it a try and even more excited that you’ve already made it twice!! I always say a good sauce can completely change the game. Thank you so much for sharing this, it truly means a lot that the recipe helped you feel confident making it at home!
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