Tzatziki can be a cool sauce, a dip, a sandwich spread or the creamy element in a composed bowl. Plan roughly 2–4 tablespoons per person when it is one component of a meal.
Gyros
Spread a thin layer inside the bread, then add a second spoonful after the filling so the sauce stays present without making the wrap soggy.
Chicken souvlaki
Serve beside skewers or spoon over sliced grilled chicken. Lemon, dill and garlic echo common souvlaki seasonings.
Lamb
Mint tzatziki is especially useful with grilled lamb, but the dill version also adds cooling acidity.
Falafel
Add tzatziki to a pita with crisp vegetables and pickles. For a dairy-free meal, use the plant-yogurt variation.
Pita bread
Warm pita briefly, cut it into triangles and serve enough sauce for about 3 tablespoons per guest.
Raw vegetables
Cucumber, radish, carrot, bell pepper and snap peas give different shapes and textures for dipping.
Mediterranean bowls
Add a spoonful near roasted vegetables, grains, chickpeas or grilled protein so diners can mix it as they eat.
Sandwiches and wraps
Use it instead of mayonnaise with grilled vegetables, chicken or falafel, but keep watery fillings well drained.
Grilled vegetables
Eggplant, zucchini, peppers and onions benefit from the contrast of cold yogurt and fresh cucumber.
Mezze platters
Combine tzatziki with olives, tomatoes, warm pita, stuffed grape leaves and other small dishes. Keep perishable sauce chilled until serving.
Make the sauce with our main tzatziki recipe.