Tzatziki Recipe — Creamy Garlic Sauce for the BBQ
Tzatziki is a fresh yoghurt sauce with cucumber, garlic and herbs. Serve alongside chicken, lamb, vegetables or pita. Allow about ten minutes of active work, plus time to drain the cucumber and optionally rest in the refrigerator. Adjust thickness and garlic strength to your taste.
What do you need?
Ingredients for 4–6 people as a side dish
- 500 g Greek yoghurt, preferably thick or strained
- 1 cucumber
- 2–3 garlic cloves, to taste
- 2 tbsp extra virgin olive oil
- 1 tbsp finely chopped fresh dill or mint, or a combination
- 1 tbsp lemon juice or white wine vinegar
- Salt and white pepper to taste
Full-fat yoghurt gives a richer mouthfeel, but a minimum of 10% fat is not required for a thick sauce. The amount of drained liquid and the yoghurt chosen also determine texture.
Equipment
- Grater or food processor
- Clean cloth or cheesecloth used only for food
- Mixing bowl and clean cutlery
Allergen: regular yoghurt contains milk. Check labels for any additions too and prevent unwanted cross-contact.
Making tzatziki step by step
1. Prepare the cucumber
- Wash and coarsely grate the cucumber. Peeling is optional.
- If desired, sprinkle with a small pinch of salt and drain for about five minutes. Account for this salt when seasoning later.
- Squeeze out excess moisture with a clean cloth or clean hands. Thorough draining helps prevent a watery sauce; the desired thickness is a preference, not a fixed rule.
2. Mix
- Crush or finely chop the garlic.
- Mix yoghurt, squeezed cucumber, garlic, oil, lemon juice or vinegar and chopped herbs.
- Season with salt and white pepper.
- Taste with clean cutlery and gradually adjust garlic or acidity.
3. Serve immediately or rest chilled
Serve straight away or cover and refrigerate for about 30 minutes to blend the flavours. No compulsory minimum resting time is needed. Waiting overnight is not automatically better: garlic may become more pronounced and cucumber may release more moisture.
Which BBQ dishes pair with tzatziki?
- BBQ shawarma chicken: a serving idea with fresh sauce alongside the seasoning.
- Shawarma pulled lamb: a fresh contrast to richer meat, without removing its fat.
- Chicken on the BBQ: for example, wings, drumsticks or thighs.
- Lamb on the BBQ: a familiar pairing with yoghurt and herbs.
- Grilled vegetables: peppers, courgette or aubergine.
- Wrap or pita: with grilled food and raw vegetables.
Which rub can you try alongside it?
- Shawarma BBQ Rub gives a different flavour pairing alongside the fresh sauce.
- Jamaican Jerk is a hotter option; the contrast provided by yoghurt depends on quantity, seasoning and personal sensitivity.
These ideas do not guarantee one perfect pairing. Check the current rub packaging for ingredients, quantities and allergens.
Tips and variations
- Thicker: use thoroughly drained cucumber and optionally strained yoghurt. A lower fat percentage does not automatically mean a thin sauce.
- Garlic: fresh garlic gives this version its character. Garlic powder produces a different result, but is not inherently unusable.
- Mint: replace the dill with mint or use both.
- Extra garlic: add more to taste, for example up to 4–5 cloves, tasting as you go.
- Olives: an optional personal variation with finely chopped olives; taste before adding extra salt.
- Plant-based variation: use thick, unsweetened plant-based yoghurt without a strong aftertaste. Soya or coconut yoghurt changes flavour and texture. Check labels and possible allergens, including soya.
Chilled storage and clean serving
Immediately cover and refrigerate only clean, unused tzatziki at 4°C. For this home preparation, use a conservative limit of two days maximum. This is not a tested shelf life for this specific recipe. A shorter use-by limit on an ingredient takes priority; mixing does not extend shelf life.
Keep the supply chilled and serve small portions. Do not leave the sauce unrefrigerated for more than two hours, less in very hot conditions. Discard used dip and sauce stored unsafely or under uncertain conditions. Do not return serving leftovers to the supply.
Use separate equipment for raw meat and clean sauce. Smelling or tasting does not prove that incorrectly stored tzatziki is safe.
Frequently asked questions
How long can you store homemade tzatziki?
Immediately cover and refrigerate clean, unused sauce at 4°C and use within two days maximum, sooner if an ingredient requires it. See the storage guidance above. Stir in any separated liquid if desired, but do not use this alone to judge safety.
Can you freeze tzatziki?
Yes, but yoghurt and cucumber may release water after thawing and give a less smooth texture. For the best fresh texture, make a small quantity instead. Freeze only safely stored, clean sauce promptly, thaw in the refrigerator and do not expect freezing to reverse unsafe storage.
What is the difference between tzatziki, garlic sauce and toum?
This version of tzatziki is a yoghurt sauce with cucumber and garlic. Garlic sauce is a broad name: recipes may use yoghurt, mayonnaise or other bases. Toum is a distinct garlic-and-oil emulsion, not simply another name for mayonnaise-based garlic sauce.