Thick yogurt folded with grated cucumber, fresh mint, parsley, and a whisper of cumin. The perfect cooling companion to kebabs, grilled meat, or just warm flatbread straight from the pan.
Squeeze the cucumber dry: This is the single most important step. Cucumber is mostly water — if you skip squeezing, the tzatziki will be watery within an hour. Wring it out in a clean kitchen towel until barely any liquid comes out.
Greek yogurt is essential: Full-fat Greek yogurt gives the right thick, creamy base. Regular yogurt is too thin. If you only have regular, strain it through cheesecloth for a few hours first.
Resting makes it better: Tzatziki improves after 30 minutes to an hour in the fridge. The flavours meld and the garlic mellows slightly. Make it ahead if you can.
Shallot vs garlic: This recipe uses shallot for a milder, sweeter allium note. You can add 1 minced garlic clove alongside or instead — more traditional, more pungent.
White pepper: Keeps the sauce looking clean without black specks. Black pepper works fine if that's what you have.
Keeps well: 3–4 days refrigerated in an airtight container. It may release a bit of liquid — just stir it back in.
Pairs with: Turkish kebabs, grilled lamb, falafel, roasted vegetables, or as a dip with warm pita and raw veg.