Ingredients & Substitutions
Here I explain the best tzatziki sauce ingredients for my recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Tzatziki Sauce
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Making this sauce ahead actually makes the flavors meld beautifully. Just be aware that it might get a bit watery, as the cucumbers release more moisture over time. I usually drain off any extra liquid or stir it in if it’s only a little bit. But, you can also strain it like I explained in my tips above.
Chicken – I serve this sauce with my Mediterranean-inspired chicken kabobs when I’m grilling, or just Mediterranean chicken or Greek chicken if I’m cooking inside. It also pairs well with my spicy peri peri chicken to tame the heat, and my chicken fritters for dipping. Lamb – I first made this tzatziki recipe for my lamb kofta kebabs, and they’re still one of my fave ways to use it. It’s also a must for gyros, and irresistible with lamb chops or lamb burgers. Fish – I don’t usually think of tzatziki sauce pairing with fish, but it works really well on my salmon burgers. Pork – Although pork isn’t my favorite to serve with tzatziki sauce, I do always make it for my Greek souvlaki. Salad – Add a dollop of this sauce to my vibrant chopped Mediterranean salad or Greek salad for some extra protein and a cool contrast. Mediterranean Platter – I love platters because they’re such an easy way to keep everyone happy! Serve up my tzatziki sauce recipe with some hummus (or my cauliflower hummus), kalamata olives, sliced cucumbers, cherry tomatoes, bell peppers, and pita bread (I even have low carb pita bread if you need it).
Please enter your first name for your account. Your saved recipe will also be sent to your email. Recipe makes 1 1/2 cups.
