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Jul 23, 2009 12:41 AM

Cucumber Yoghurt Recipe?


My husband works at a retirement community and the Gyro's didn't go over so well there.They gave the employee's the opportunity to take some meat home.Well,I guess It didn't go over too well with the employee's either.My hubby knows how much I love Gyro's and I now have 20 lbs of Gyro meat.I individually froze them,enough for a couple each meal.All's good :-)

My problem is,I have never made one at home.I can do everything else except for the wonderful cucumber yoghurt sauce that I get from my fav Greek rest.It really makes the meal.

I would truly appreciate a recipe to replicate what I get at the rest.It has cucumbers and of course yoghurt,maybe a bit of garlic and some citrus?

Thanks for your help in advance.


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    1. Hi,

      I've used this recipe when I make up lamb kebabs or a spicy curry to cool the palette.

      250ml/8fl oz natural yoghurt
      ½ cucumber, grated or finely chopped
      large handful mint leaves, chopped
      large pinch salt
      ½-1 green chilli, de-seeded and finely chopped (optional)
      pinch of ground cumin

      1. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip.

      If you're grating the cucumber it's best to squeeze out a little of the juice before mixing with the other ingredients.

      3 Replies
      1. re: Soyabean

        What you're making is raita, the Indian version of cucumber salad. For gyros, you need tzatziki which should combine cucumber and yogurt with minced garlic, olive oil, salt, pepper, dill, (sometimes a little mint) and often times, sour cream. It might not be how they do it in Greece, but it makes a sauce very close to what you get with gyros stateside.

        1. re: JungMann

          tzatziki sounds yummy. I think it will go better when I do grilled meats! Thanks for the heads up!

          1. re: Soyabean

            I find it's helpful to drain the diced cucumber in sheets of paper towel before mixing into the wet ingredients. It keeps the tzatziki from getting too thin.

      2. Here's the recipe I use for tzatziki sauce that's traditionally used with gyros:

        2 garlic cloves (finely minced)
        1 tablespoon lemon juice
        1 cucumber
        1 teaspoon salt
        2 cups thick plain Greek yogurt (I generally use fat-free Fage)

        Shred cumcumber. Squeeze out excess moisture by wrapping in paper towels.

        Mix everything together. Chill before use.


        2 Replies
        1. re: sheilal

          our version is kind of like yours. i like a bit of crunch and so peel, seed, chop, and press dry the cucumber. also, i use more acid--2x more, either more lemon juice or some additional light vinegar. i add chopped fresh dill, too--though many folks use mint and/or oregano. i usually add a pinch of sugar and--depending on the consistency of the sauce and my druthers--either a tbs of cream or a tbs of sour cream.

          1. re: sheilal

            This is pretty much the recipe I use. However, remember to check the size of the yogurt container -- I've found that some varieties use a 6 ounce tub instead of a full cup's worth. It's a sad, sad day when you end up short of tzatziki for the meal.

          2. Tsatsiki:
            1 pint yogurt spread or - if using regular yoghurt , line a mesh strainer with cheese cloth- put it over a bowl, pour in 1 quart of full fat yogurt, cover with plastic wrap and drain overnight in refrigerator. To the strained yogurt add 1 cucumber grated on the large holes of a box grated and strained, 6 cloves of minced garlic, 1/4 cup good greek olive oil, salt and pepper, Mix well.

            1. Tzatziki Sauce

              2 cups full fat Greek Yogurt (Cabot makes a great one or you can get it in any Greek grocery store. Just don't use low fat. This stuff should be thick, thick, thick when you buy it.)

              4 cloves of garlic, put through a press or finely chopped

              1 medium cucumber (Peel the cucumber with a potato peeler. Cut it in half lengthwise. Scoop out the seeds and mushy wet part with an ordinary spoon. Chop the cucumber into 1/4 inch cubes. Be sure to reserve the liquid which inevitably will form on the cutting board. Be sure to pour the liquid into the yogurt, along with the cucumber cubes.)

              1/4 cup fresh mint, finely chopped

              Table salt (to taste--I tend to like my food salty, so two teaspoons would be okay for me. However, taste and add, taste and add. You can always add more, but you can't take it away, once it is in the dish.)

              Optional: lemon juice. (I don't use this, but some of my friends do.)

              Combine all of the above and chill thoroughly.

              1 Reply
              1. re: gfr1111

                Interesting. However as per some others I strain the yoghurt overnight. I also core the cucumbers and then salt them and leave them overnight to draw out the water. I am a lemon juice user, but also add the zest.

                And then because I want a puree I stick it in the blender.

                Each to their own. Goes well on burgers.