Tzatziki Greek Garlic Cucumber Yogurt Sauce

This is a variation of the classic Greek tzatziki sauce, and let me tell you, it’s the perfect side for a ton of things, from salads to sandwiches, grilled meats to crispy fries, and of course, stuffed into warm pitas. The big difference here is the texture. Instead of the typical finely minced approach, I slice everything super thin, almost like a mandoline situation, which gives you this gorgeous chunky-yet-creamy consistency that sits somewhere between a sauce and a salad. It’s got all that fresh cucumber crunch, punchy garlic, and tangy yogurt goodness EVERYONE CRAVES!!! No? Hehehehe…

I used skyr instead of traditional Greek yogurt because I love the extra thickness and protein boost it brings, but honestly, feel free to swap it back to Greek yogurt if that’s what you’ve got on hand. The key is getting rid of as much moisture as possible from the cucumbers, nobody wants a watery tzatziki! Squeeze those veggies dry, mix everything together with that luscious yogurt base, and you’ve got yourself a killer sauce that works as a dip, spread, or side. Trust me, once you make this, you’ll want to slather it on absolutely everything.

Whether you’re serving it alongside grilled chicken, using it as a sandwich spread, or just eating it with some warm pita bread as a snack, this tzatziki is ridiculously versatile and downright delicious. Let’s get into it!

Tzatziki Greek Garlic Cucumber Yogurt Sauce

Servings: 1-2
Time: 20mins
Difficulty: Easy
Rating: ★★★★★
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Basically a riff on the dreamy Greek tzatziki sauce, but with a twist, swapped Greek yogurt for skyr and sliced everything thin instead of chopping it to bits, giving it this amazing almost-salad, almost-sauce texture that's absolutely divine!

Ingredients

Cucumber – 1
Garlic – 5 Cloves
Onion – 1/4
Skyr Yogurt – 400ml (Plain)
Parsley – A Pinch
Lemon – 1 Tablespoon (Juice)
Olive Oil – 1 Tablespoon
Pepper – A Pinch
Salt – A Pinch

Directions

Start by washing and peeling the cucumber. Peel off a little of the skin, then cut the cucumber in half and scoop out the most liquid part of the inside with seeds using a spoon, so that you are left with just the “cucumber flesh” (the inside is not bad, you can eat it without any problems, but for this sauce, the inside would make the sauce too watery).

Now finely slice the cucumber, onion, and garlic (with a knife or mandolin), place everything on a cloth if you are going to wrap it up and squeeze it to remove as much moisture as possible.
Combine the skyr yogurt, olive oil, chopped parsley, lemon juice, salt, and pepper in a bowl and mix everything together to create the sauce.
Finally, add the drained cucumbers and mix again, taste and adjust the seasoning to your liking, serve chilled, and enjoy.

Notes: Keep this in the fridge in an airtight container. It should stay good for several days, though honestly, it probably won’t last that long because you’ll eat it all!

If you want a more classic tzatziki, finely chop the cucumber and garlic instead of slicing them, leave out the onion, and use Greek yogurt instead of skyr.

Seriously, don’t skip the squeezing step! The drier your vegetables, the creamier and thicker your tzatziki will be. If it gets watery, it won’t have that luscious, cling-to-your-pita quality you want.

I’m a huge fan of this thicker, chunkier texture because I think it’s absolutely perfect for serving on sandwiches and as a side dish. It’s got more body and bite than the typical smooth tzatziki.

Five cloves of garlic might seem like a lot, but thinly sliced garlic is less intense than minced. If you’re sensitive to raw garlic, start with 3 cloves and work your way up.

This sauce is incredible with grilled chicken, lamb, or kebabs. Use it as a dip for veggies or pita chips, spread it on sandwiches and wraps, or serve it alongside falafel. Basically, put it on everything.

This recipe for Tzatziki Greek Garlic Cucumber Yogurt Sauce was originally created on BakeAfter.com. Esta receita de Cremoso Molho Tzatziki Grego foi publicada em português no Iguaria.com.