Tzatziki Recipe — Creamy Garlic Sauce for the BBQ

Tzatziki is the perfect BBQ sauce for chicken and lamb — creamy, fresh, and full of flavor. The cool yogurt tempers the heat of spicy rubs and completes any BBQ dish. This recipe is ready in 10 minutes and always tastes better than store-bought.

What do you need?

Ingredients (for 4–6 people)

  • 500g Greek yogurt (full-fat, at least 10% fat)
  • 1 cucumber
  • 2–3 cloves garlic (to taste)
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp fresh dill or mint (finely chopped) — or both
  • 1 tbsp lemon juice or white wine vinegar
  • Salt and white pepper to taste

Equipment

  • Grater or food processor
  • Clean kitchen towel or cheesecloth
  • Mixing bowl

Step-by-step recipe

Step 1 — Squeeze the cucumber (5 minutes)

  1. Grate the cucumber coarsely — no need to peel.
  2. Sprinkle with a pinch of salt and let sit for 5 minutes. The salt draws out the moisture.
  3. Squeeze the grated cucumber well with a clean kitchen towel or with your hands. Remove as much liquid as possible — this is the most important step for a thick, creamy tzatziki. Do not skip this step.

Step 2 — Mix (5 minutes)

  1. Mince the garlic or chop it very finely.
  2. Combine in a bowl: Greek yogurt, squeezed cucumber, garlic, olive oil, lemon juice, and herbs.
  3. Stir well and season with salt and white pepper to taste.
  4. Taste and adjust — more garlic for a kick, more lemon juice for freshness.

Step 3 — Rest

Cover and refrigerate for at least 30 minutes before serving. The flavors will meld and the tzatziki will thicken. The longer, the better — overnight in the fridge gives the best flavor.

What BBQ dishes pair well with tzatziki?

Tzatziki is versatile — it goes with almost anything from the BBQ, but it shines most brightly alongside spicy, warm rubs:

  • BBQ Shawarma Chicken — the classic combination. Shawarma rub + tzatziki = perfect balance of warm and cool.
  • Shawarma Pulled Lamb — tzatziki cuts through the rich fat of the lamb and makes the dish fresher.
  • BBQ Chicken — as a dipping sauce for chicken wings, drumsticks, or chicken thighs.
  • BBQ Lamb — tzatziki is the classic Greek accompaniment to lamb.
  • Grilled vegetables — as a dipping sauce for bell peppers, zucchini, and eggplant from the BBQ.
  • In a wrap or pita — with BBQ meat, grilled vegetables, and tzatziki for a complete meal.

→ Which sauce pairs with which rub? — complete overview

Which rub combines best with tzatziki?

  • Shawarma BBQ Rub — The perfect match. Cumin, coriander, cinnamon, and allspice — the warm Middle Eastern flavors are beautifully balanced by the cool tzatziki.
  • Jamaican Jerk — The heat of scotch bonnet and allspice is tempered by the creamy yogurt. Surprisingly good.

→ Which BBQ rub for which meat?

Tips for the perfect tzatziki

  • Full-fat Greek yogurt — use at least 10% fat. Low-fat yogurt will result in a watery, thin tzatziki.
  • Squeeze the cucumber well — the most important step. Do not skip this, otherwise the tzatziki will be too thin.
  • Fresh garlic — garlic powder does not work the same way. Always use fresh garlic.
  • Make ahead — tzatziki tastes even better the next day. Make it a day in advance for the best flavor.
  • Storage: up to 3 days, covered, in the refrigerator.

Variations

  • With mint — replace dill with fresh mint for a fresher taste. Classic with lamb.
  • Extra garlic — for a spicier tzatziki, use 4–5 cloves.
  • With olives — add finely chopped black olives for a Greek twist.
  • Vegan version — use coconut yogurt or soy yogurt as a substitute.

Frequently asked questions

How long does tzatziki last?

Up to 3 days, covered, in the refrigerator. Stir before serving — some liquid may have separated.

Can I freeze tzatziki?

No — yogurt curdles when frozen and thawed. Always make tzatziki fresh.

What is the difference between tzatziki and garlic sauce?

Tzatziki is yogurt-based with cucumber — fresh and light. Garlic sauce (toum) is mayo or oil-based — richer and more intense. Both are delicious with BBQ chicken.

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