Tzatziki is a Greek cucumber sauce that effortlessly elevates your dishes. Perfect alongside vibrant cut-up veggies, it serves as a fantastic sauce for meat or paneer kebabs and pairs beautifully with your favourite low-carb bread. It’s a must-have for summer barbeques and picnics.

Tzatziki Greek Sauce: Great for Low Carb & Keto

Don’t you hate it when you’ve made delicious kebabs, only to realize you forgot to buy tzatziki Greek sauce to go with the meal? Your family will want that sauce to go with the kebabs, and now you’re in a bind.

That’s precisely what happened to me. Then I made this awesome tzatziki cucumber sauce, a lifesaver to avoid moans and groans. Now I make it all the time, so there’s no need to add it to my shopping list!

Quick tzatziki recipe with a few ingredients

If you don’t have all the ingredients, that’s perfectly fine! I’ve made tzatziki without herbs like dill and mint, and it turned out just as flavourful without them.

This recipe will give you a good idea of what goes into that Greek cucumber sauce, which you may have eaten at a restaurant with juicy spicy kebabs.

I initially made some mistakes, like not straining the grated cucumber or whipping the Greek yogurt. However, following the steps below carefully, you’ll create a delicious yogurt dip that pairs well with Greek meals and more.

How do you pronounce Tzatziki?

What’s to Love About Tzatziki?

Low-Carb Dip

As always, a dip that is low in carbs can be just as satisfying, and this sauce is no exception. Made with a few ingredients low in carbohydrates, it still provides plenty of texture and flavour, and enough to dig into with a piece of low-carb bread.

Versatile Greek Sauce

Tzatziki is great for any season, but primarily a summer dip with cool cucumber and yogurt. It pairs well with anything you choose to dip into it. Additionally, it can be used as a sauce for oven-cooked chicken or salmon, adding a wet complement to the dry texture of the meat or fish.

Tzatziki is Quick to make

Tzatziki takes about five minutes to prepare, provided you have a cucumber grater. However, a food processor with a shredding attachment will also work well. You can use a vegetable peeler to slice the cucumber, stack the slices, and cut them into thin strips. Once that’s done, you mix all the ingredients in one bowl.

Tastes Cool, Tangy and Creamy

Tzatziki Greek Sauce offers a delicious taste for those who enjoy a cooling, sour flavour with hints of fresh herbs, lemon and garlic. The grated cucumber holds everything together, especially when scooping it with pita bread. So good!

Is Tzatziki the same as Raita?

Tzatziki and raita share similarities but are distinct. Both sauces are based on yogurt, yet they come from different culinary traditions and offer unique flavors.

Tzatziki is a Greek dish usually prepared with yogurt, cucumber, garlic, olive oil, and either dill or mint.

In contrast, raita is a South Asian sauce that mixes yogurt and cucumber with tomatoes or spices such as cumin and coriander powder. The specific ingredients and flavour profiles for both yogurt sauces can differ significantly, making each unique to its respective cuisine.

Carbs and Servings in this Tzatziki Greek Sauce

Making tzatziki is like whipping up other homemade dips and sauces – you’re in charge of selecting your ingredients. You can adjust how much salt you want and skip the cucumber if you’re not into it. But honestly, the carbs are so minimal that you can totally keep them in this recipe without worry.

under 5g net carbs per serving

• 3.3g of carbohydrates
• 0g of fibre
• 3.3g of net carbs

This recipe produces six servings, each serving having roughly 3.3g of carbohydrates.

Do Cucumbers Contain Carbs?

Yes, cucumbers do contain carbohydrates, but the amount is relatively low. Because they are made up of about 95% water, cucumbers are considered a low-carb vegetable.

For example, a medium-sized cucumber has roughly 4 grams of carbohydrates, including a small amount of dietary fibre. This makes cucumbers an excellent choice for incorporating into healthy sauces such as this Greek sauce.

Why Should I Strain the Grated Cucumber?

For this Tzatziki Greek Sauce recipe, squeezing out the juice from the grated cucumber is super important. If you skip this step, your tzatziki might become a bit watery. We want a nice, thick, creamy texture to enjoy all those delicious flavours!

Here are some practical methods for extracting juice from grated cucumber:

• Using Your Hands: Take handfuls of the grated cucumber and squeeze them over the sink or a strainer placed in a bowl to catch the juice.
• Using a clean cheesecloth or kitchen towel: Wrap the grated cucumber in the cloth. Twist the ends of the fabric to squeeze out the juice gently.
• Using Paper Towels or a coffee filter: Spread the grated cucumber on a large sheet of paper towel. Use another paper towel to pat the cucumber dry, absorbing the juice. You may need to utilize additional paper towels to ensure that most of the juice is absorbed.
• Note on Adding Salt: Some people add salt to the grated cucumber to help extract juice. However, this can add extra sodium to your dish, so it’s a matter of personal preference.

Ingredients and Notes

Greek Yogurt:

• Use high-protein Greek yogurt for this recipe to boost your protein intake on a low-carb diet. I recommend Oikos, but regular Greek yogurt or plain yogurt will work, too. Just whip it first to make it creamy.

English Cucumber:

• Grate half a medium-sized English cucumber and strain out the water using your hands or a cotton cloth. You can also use grated zucchini or mini cucumbers.

Garlic Cloves:

• Crush fresh garlic cloves to enhance the flavour of tzatziki. If you don’t have fresh garlic, garlic powder will taste good, too.

Extra Virgin Olive Oil:

• Use extra virgin olive oil. Choose one that is cold-pressed so you can enjoy its rich taste. It should be delicious for dipping.

Lemon Juice:

• Add freshly squeezed lemon juice to brighten the flavor of the yogurt. Adjust the amount to your taste.

Fresh Herbs:

• The best herbs for tzatziki are fresh mint or dill. Fresh herbs make a big difference, but dried herbs also work. Finely chop them. You can also substitute with cilantro or parsley if needed.

Salt:

• I usually add less salt, but feel free to add more if you think it needs. Taste first, especially if you are using garlic powder, as it may reduce the need for extra salt.

How to Make Tzatziki Greek Sauce

1) Prepare the cucumber: Grate the cucumber while keeping the skin on, and place the grated cucumber in a strainer set over another bowl. With your hands, squeeze the cucumber to extract as much juice as possible, which can be reserved for a refreshing drink later. Place your strained cucumber into a medium-sized bowl. I make my tzatziki right in the serving bowl.

2) Combine the yogurt and flavourings: Add the Greek yogurt to the cucumber, then add the minced garlic, extra virgin olive oil, lemon juice, herbs and salt, stirring gently to ensure all ingredients are well combined. Take care not to overmix so that the herbs remain visible throughout the sauce.

3) Chill and Serve: Transfer the tzatziki to a serving bowl, drizzle with extra virgin olive oil, and allow it to chill in the fridge for about 15 minutes. Then, serve it alongside low-carb dippers and colourful veggies for a flavourful snack or appetizer. 

How to Store Leftover Tzatziki Greek Sauce

• To store leftovers correctly, either cover the tzatziki with plastic wrap or move it to a clean, sealed container and keep it in the fridge. It can be kept safely for a maximum of three days.
• Remember that the moisture from grated cucumber might make the tzatziki a bit watery, but it is still safe to eat during this three-day timeframe.

Essential Tips for Perfecting Tzatziki Cover

With these tips, you’ll be well on crafting a delicious, authentic tzatziki that will impress your guests!

1. Whip the Yogurt: Vigorously whip the yogurt with a whisk or fork until it reaches a creamy and airy consistency. This adds a light texture and enhances the overall mouthfeel of your tzatziki.
2. Extract Cucumber Juice: When grating the cucumber, gently squeeze it to remove any excess moisture before mixing it with the yogurt. This will prevent your tzatziki from becoming too watery and ensure a richer flavour.
3. Use Fresh Garlic: Opt for fresh garlic cloves rather than pre-minced varieties. Finely mince or grate the garlic to release its essential oils and robust flavour, imparting a delightful zing to your dip.
4. Incorporate Fresh Lemon Juice: Squeeze in freshly juiced lemon to provide a bright, zesty kick. The acidity will balance the yogurt’s creaminess and elevate the dish with a refreshing taste.
5. Avoid Overmixing the Herbs: Gently fold them into the mixture when adding fresh herbs such as dill or mint. Overmixing can bruise the leaves and overpower the dish, so aim for a light hand to maintain the fresh, vibrant herb flavours.

Serving Suggestions for Tzatziki Greek Sauce

Tzatziki Sauce drizzled over Grilled Meats or Fish

Tzatziki complements the flavours of grilled meats like turmeric chicken, making it an ideal sauce to serve on the side.

Tahini Bread with Tzatziki Sauce

Spread tzatziki on warm tahini bread for a delightful flavour combination.

Greek Dip for Vegetables

Use tzatziki as a dip for fresh vegetables, adding a creamy and tangy element to your crudité platter.

Greek Tzatziki Wraps

Incorporate tzatziki into Greek-style wraps or as a spread on low-carb tortillas for a healthy and tasty meal option.

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