The recipe for Tzatziki Sauce has a few tricks that make it the best tzatziki sauce you will ever try! Super simple to make and delicious on just about everything! Delicious as a part of my Incredible Chicken Shawarma Feast!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no cost to you. This allows me to support the cost of my blog site. See my Disclosure Policy.
Jump to RecipeI think that tzatziki sauce is the perfect compliment to this incredible chicken shawarma. I am a dipper, so I use the tzatziki and the hummus when eating the chicken shawarma. Sometimes I put one or both in my wrap, other times I just have big glob of them on my plate I dip my fork in. Either way, I love this stuff. I perfected this recipe over time after many “fails”, flavorless, watery, not too much yogurt. So I have learned from my mistakes and you will find this tzatziki is simply perfection.
I attribute the texture and flavor of this tzatziki to a few things I really wanted to improve on tzatziki. First of all, I finely grind the cucumber and there is more of a cucumber to yogurt ratio. Second, I use vinegar instead of lemon juice. I used lemon juice for year and it just did not produce the results I was looking for. When I switched to vinegar, I thought, here you go, that was it. Makes a huge difference in the consistency and flavor and now I will never go back.
Lastly, I am fairly generous with the garlic and the salt in this recipe. Let’s face it, yogurt and cucumbers do not have a ton of flavor, so you need to really boost them up, the garlic ans salt will really elevate all the flavors and you will end up wanting to put this stuff on everything!
This is the grater that I use for all my grating needs. Perfect for cheese, carrots, cucumber, just about everything!
Tzatziki Sauce
This is the best Tzatziki Sauce you will ever try!
Ingredients
1/2 of a large cucumber – unpeeled
1 cup plain full fat Greek yogurt
1 tbsp minced garlic
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 teaspoon salt
1 tablespoon dried dill
Directions
- Using a fine grate cheese shredder like the one pictured here, grate the cucumber.
- Using kitchen shears, cut the cucumber up more so there are no “strands” of cucumber.
- Place in the center of a small piece of cheese cloth and squeeze thoroughly until almost dry.
- Combine the yogurt, garlic, dill, oil, vinegar, and salt in a large bowl. Cover and refrigerate for at least an hour.
- Serve chilled.
