Tzatziki Sauce

The perfect addition for your Greek Chicken Gyros! If you don’t have a cucumber, or don’t want to use one, this sauce still tastes great! Barb L.

Yield: about 1 cup, enough for 6-8 gyros (Each gyro=1/2 pice of pita bread)


1 medium cucumber, peeled, seeded and chopped into chunks*

1 tsp salt, more to taste

2 containers (5.3 oz)plain Greek yogurt,1 heaping cup (I used plain soy yogurt and it worked well)

1 clove garlic, finely minced

1 Tbsp freshly squeezed lemon juice

1 Tbsp Flying Olive Garlic or Lemon Extra Virgin Olive Oil or a mild-medium Single Varietal of Choice

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh dill or 1 tsp dried

Freshly ground black pepper


Place the chopped cucumber in a mesh strainer and sprinkle with salt. Toss to coat. Let the chunks sit over the sink or a bowl for 30 minutes to drain.

Rinse the cucumbers and place on paper towels. Then, place in a food processor and pulse until chopped fine. Drain off any liquid.

Place the cucumbers in a bowl. Add the yogurt, garlic, lemon juice, Extra Virgin Olive Oil, parsley, dill, and salt and pepper to taste. Stir or whisk to combine. Store in the refrigerator in an airtight container until ready to use. The tzatziki will improve in flavor if you let the flavors blend for at least an hour before serving.

*NOTE: Peel the cucumber, slice it in half from top to bottom, and use a spoon to scoop out the seeds. Then dice.

Inspired by a recipe by

Submitted by Barb L.