Why does my tzatziki go watery?

The cucumber has not been squeezed enough. Grate it, then wring out as much liquid as possible in a clean tea towel or muslin cloth; this is the most important step for a thick, creamy dip.

How long does tzatziki keep in the fridge?

Up to 3 days, covered. It tastes even better the next day once the garlic, dill and lemon have had time to meld, and it needs at least 1 hour of chilling before serving.

Should I grate the cucumber finely or coarsely?

Use a fine grater for a smoother dip, or the large holes of a box grater if you like more texture. Either way, squeeze out as much liquid as you can before mixing it into the yogurt.

What goes well with tzatziki?

It is made for fire-cooked food: grilled meats, charred vegetables and hot bread straight from the Charlie Oven. Its cool, garlicky freshness balances the smoky flavours from the grill, so keep it chilled until serving.

Outdoor Cooking & Charcoal Oven Recipes / Greek

Cooked in the Charlie Charcoal Oven

Greek Tzatziki

Name: Greek Tzatziki
Prep time: 15 min
Yield: 10 to 12
Cuisine: Greek
Ingredients: 2kg Greek yogurt (full fat); 4 large cucumbers, grated and squeezed dry; 12 garlic cloves, finely crushed; 4 tbsp fresh dill, finely chopped; 120ml extra virgin olive oil; 120ml fresh lemon juice; Salt, to taste

Cool, thick Greek yoghurt with cucumber, garlic and olive oil. Tzatziki is a welcome companion to hot skewers and warm bread, especially when the charcoal has been busy. Squeeze the cucumber well; you want a dip that holds its own.

Tait MillerChef, Wild & Fire Cooking

No cook

Prep15 minutes plus chilling

CookNo cooking needed

Serves10 to 12

DifficultyEasy

Oven temperatureNo cooking needed

RackNot needed, no cooking

CharcoalNot needed, no cooking

Ingredients

2kg Greek yogurt (full fat)
4 large cucumbers, grated and squeezed dry
12 garlic cloves, finely crushed
4 tbsp fresh dill, finely chopped
120ml extra virgin olive oil
120ml fresh lemon juice
Salt, to taste

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Stag British Premium Lumpwood Charcoal£96.50

Method

Setting up Charlie

No cooking required.

Grate the cucumbers and squeeze out as much liquid as possible using a clean tea towel or muslin cloth.
In a large mixing bowl, combine the yogurt, grated cucumber, crushed garlic, chopped dill, olive oil and lemon juice. Season with salt and mix well.
Cover and chill in the fridge for at least 1 hour before serving to allow the flavours to develop.

Tips

Squeezing out the cucumber liquid is the most important step: a watery tzatziki loses its creamy texture, so take your time wringing it out thoroughly.
For a smoother dip, use a fine grater for the cucumber. For more texture, use the large holes on a box grater.
Tzatziki tastes even better the next day once the flavours have had time to meld together. It keeps well in the fridge for up to 3 days.

More recipes

The cook

Tait Miller

Chef, Wild & Fire Cooking

Chef Tait Miller specialises in wild, open-fire cooking, drawing on foraged ingredients and around 16 years in the industry. London-based, he's known for his outdoor cooking and foraging work, and led Charlie Oven's Greek Summer Feast Masterclass.

More recipes by Tait Miller

Frequently asked questions

Why does my tzatziki go watery?

The cucumber has not been squeezed enough. Grate it, then wring out as much liquid as possible in a clean tea towel or muslin cloth; this is the most important step for a thick, creamy dip.
How long does tzatziki keep in the fridge?

Up to 3 days, covered. It tastes even better the next day once the garlic, dill and lemon have had time to meld, and it needs at least 1 hour of chilling before serving.
Should I grate the cucumber finely or coarsely?

Use a fine grater for a smoother dip, or the large holes of a box grater if you like more texture. Either way, squeeze out as much liquid as you can before mixing it into the yogurt.
What goes well with tzatziki?

It is made for fire-cooked food: grilled meats, charred vegetables and hot bread straight from the Charlie Oven. Its cool, garlicky freshness balances the smoky flavours from the grill, so keep it chilled until serving.