Quick, easy and packed full of flavour – you are going to love my Easy Peasy Tzatziki! This delicious Greek inspired dip is perfect for serving alongside crudités and warm strips of pitta, on top of burgers, inside a wrap or with kebabs…
Easy Peasy Tzatziki
I love tzatziki because it’s super quick to make, packed full of flavour and so versatile, not to mention pretty healthy too!
To make my Easy Peasy Tzatziki all you have to do is mix a few tablespoons of Greek yogurt with grated cucumber (don’t forget to squeeze the water out – see below!), chopped fresh mint, a grated garlic clove (no point in dirtying you garlic crusher if you’ve already got the grater out!) and a little salt and pepper – that really is it!
Why you should squeeze the grated cucumber for tzatziki (and how to do it!)
The one thing that can go wrong with tzatziki is forgetting to squeeze the water out of the grated cucumber. Cucumber is a very watery vegetable and if you don’t squeeze the grated cucumber you will end up with very watery tzatziki – not especially pleasant!
But don’t stress over this step it really is very easy. Simply grate your cucumber onto a board that has a rim, or into a bowl, then pick up a handful at a time and squeeze that handful, so most of the moisture comes out and onto the board/bowl. Put the handful of squeezed cucumber into the bowl you are making the dip in and repeat until you have one bowl of squeezed, grated cucumber and one bowl of cucumber water.
You can now get rid of the cucumber water (or if you are not a fan of waste, I guess you could drink it or use it in a smoothie!)
What to eat with Tzatziki?
One of the reasons I love tzatziki is because it is so versatile – it goes brilliantly with chicken, lamb and fish – especially salmon, and anything cooked with Greek or Middle Eastern flavours.
It makes a great starter or snack served with crisp, crunchy crudités and/or warm strips of pitta bread. It goes brilliantly dolloped on top of a burger – especially my Spicy Moroccan Lamb Burgers or my Lamb, Feta and Mint Burgers. It’s delicious in a wrap or drizzled over a flatbread. It’s amazing with falafels, and it’s also a fab accompaniment to kebabs and other grilled (or barbecued) meats.
Here’s a few recipes this Easy Peasy Tzatziki goes brilliantly with…
- Chicken Shish Kebabs
- Moroccan Lamb Chops
- Oven Baked Chicken Shawarma
- Slow Roast Ras el Hanout Lamb with Pomegranate and Quinoa Tabbouleh
- Greek Style Lamb Kebabs (Souvlaki)
Make this tzatziki your own – adaptations to try
There are lots of adaptations you could try to make this tzatziki it your own…
You could add a little ground cumin, a squeeze of lemon juice or a small handful of finely sliced spring onions.
You could swap the mint for dill…
And if you don’t mind a few extra calories, you could finish the dip off with a swirl of extra virgin olive oil!
You can also absolutely play around with the proportions to suit your tastebuds. In all honesty, I very rarely follow this recipe to the letter when making tzatziki – I tend to be very rough and ready with my measurements and it always comes out tasting fabulous!
If you like my Easy Peasy Tzatziki…
…you might also like:
- One Pan Greek Roast Chicken and Roast Potatoes
- Greek Style Lamb Traybake (Kleftiko)
- Easy Peasy Greek Salad
- Greek Chicken Traybake
- Easy Lamb Moussaka
Easy Peasy Tzatziki
- ⅓ cucumber (roughly 150g/5oz) grated and most of the moisture squeezed out
- 8 tablespoons Greek yogurt
- 1 garlic clove crushed or grated
- 2 tablespoons fresh mint chopped finely (plus extra for garnish)
- Salt and pepper to taste
Start by grating the cucumber on the coarse side of your grater onto a rimmed board, plate or bowl and then squeeze the grated cucumber over the board (or plate/bowl) to get rid of as much of the moisture as you can.
- Put the squeezed cucumber in a new bowl and add the yogurt, garlic and chopped mint, plus salt and pepper to taste.
Stir everything together and then cover the tzatziki (with clingfilm, foil or a plate) and put it into the fridge until you are ready to serve.
- When you are ready to serve, give the tzatziki a stir and garnish with more fresh mint
The tzatziki is ready to serve as soon as you have made it, but if you have got the time it’s even nicer after a little while in the fridge to allow the flavours to mix and mingle and the flavour of the garlic to soften.
When I am cooking, I tend to make the tzatziki first and pop it into the fridge while I cook the rest of my dish. Not only does this mean the tzatziki tastes nicer, but also it means I don’t have to juggle making a dip with cooking the rest of my meal.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
FREE 4 Week Easy Dinners Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!
Don’t want to miss a thing?
I am linking this up to Cook Blog Share.